食品科学2012，Vol.33Issue(16)：329-333,5.
杏皮渣膳食纤维片剂的配方及制备工艺
Optimization of Formulation and Preparation Process for Apricot Pomace Dietary Fiber Tablets
摘要
Abstract
Following one-factor-at-a-time experiments, we optimized the difference （II） between hardness and 1000-fold crispness of apricot pomace dietary fiber tablets as a function of apricot pomace dietary fiber powder （XI）, microcrystalline cellulose （X2） and xylitol （X3） concentrations using response surface methodology based on a three-variable, three-level Box-Behnken experimental design. The results indicated that the optimal tablet formula was composed of 33.55% dietary fiber power, 49.25% microerystalline cellulose, 8.55% xylitol and 1% magnesium stearate. The prepared tablets had smooth surface with refreshing feeling and uniform color, and were not easy to break. The critical relative humidity was 75.91%, suggesting that the relative humidity in the preparation environment should be strictly restricted below 75.91%.关键词
杏皮渣/膳食纤维/配方/制备工艺Key words
apricot pomace/dietary fiber/formula/preparation process分类
化学化工引用本文复制引用
杨海燕,李梁,于蒙,滕硕,沙漠,劳斐..杏皮渣膳食纤维片剂的配方及制备工艺[J].食品科学,2012,33(16):329-333,5.基金项目
新疆维吾尔自治区科技攻关项目 （）
