现代食品科技2013，Vol.29Issue(6)：1306-1310,5.
沙棘强化Vc含片的制备工艺研究
Preparation of Sea Buckthorn Strengthen Vc Lozenges
摘要
Abstract
The Vc lozenge of seabuck-thom use Sea-buckthom juice concentrate as raw material and through comparative trial to choose the suitable accessories,recipe and production process conditions.Then analyse the quality of the product.The results show that the best combination:6.5％ of Seabuck-thom juice concentrate,38.9％ of the white sugar,26.4％ of starch,26.4％ of lactose,1.6％ of citric acid,0.05％ of menthol,59‰ of magnesium stearate; The optimum process conditions:16-mesh sieve granulation was dried for 20～30min under 55～60 ℃,16 or 18 mesh sieve granulated.The Vc lozenge was produced in this formula and process conditions can meet the requirements such products relevant national standards.关键词
沙棘/强化/Vc/含片/制备工艺Key words
seabuckthom/ strengthen/ vitamin C/ Lozenge/ preparation process引用本文复制引用
周巍熹,唐萍,胡怀容,史国华,李明元..沙棘强化Vc含片的制备工艺研究[J].现代食品科技,2013,29(6):1306-1310,5.基金项目
四川省科技厅科技支撑计划(2011NZ0071):四川省食品生物技术重点实验室开放基金(SZJJ2009-013) （2011NZ0071）
