中国果菜2024，Vol.44Issue(8)：20-24,31,6.DOI:10.19590/j.cnki.1008-1038.2024.08.004
克弗尔压片糖果工艺研究
Study on Preparation Technology of Kefer Tablet Candy
摘要
Abstract
To enrich the types of tablet candy products,improve the health and functionality of food,Keferl fruit powder,xylitol,microcrystalline cellulose,maltodextrin and magnesium stearate were used as raw materials to develop Kefer tablet confectionery by wet pellet pressing method in this paper.The product formulation and process parameters were optimized by single factor and orthogonal test.The results showed that the best formula of Kefer tablet confectionery was 54.6%microcrystalline cellulose and maltodextrin(mass ratio 2∶1),30%Kefer fruit powder,15%xylitol and 0.4%magnesium stearate,and the prepared confectionery had good taste.After testing,the average hardness of the tablets was 11.46 kg,the brittleness was 0.25%±0.016%,and the quality difference of the tablets was 0.73-0.77 g,and all indicators met the requirements of the standard.关键词
克弗尔/压片糖果/配方优化/正交试验Key words
Kefer/tablet candy/formula optimization/orthogonal test分类
轻工纺织引用本文复制引用
杨继敏,王宪文,王新明,肖林..克弗尔压片糖果工艺研究[J].中国果菜,2024,44(8):20-24,31,6.基金项目
2019年度山东省科技创新基地专项(SDKL2019031) （SDKL2019031）
