| 鱼骨粉咀嚼片制备工艺的研究 |
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| 引用本文： | 李佳欣,刘程惠,田密霞,陈 晨,齐海萍.鱼骨粉咀嚼片制备工艺的研究[J].保鲜与加工,2015,15(6):63-68. |
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| 作者姓名： | 李佳欣 刘程惠 田密霞 陈 晨 齐海萍 |
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| 作者单位： | 大连民族大学生命科学学院,大连民族大学生命科学学院,大连民族大学生命科学学院,大连民族大学生命科学学院,大连民族大学生命科学学院 |
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| 基金项目： | 大连民族学院太阳鸟项目资助（tyn13084） |
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| 摘 要： | 采用湿法制粒压片工艺,通过配方优化,研制鱼骨粉咀嚼片,并对其品质进行评价。结果表明:在48 g鱼骨粉中,加入6 m L 70%的乙醇作润湿剂,以32 g蔗糖为辅料,以7.2 g乳清蛋白粉、0.4 g硬脂酸镁、0.8 g食用级滑石粉为填充剂,制得的鱼骨粉咀嚼片口感好,有鱼骨粉特有风味,表面光滑美观,色泽均匀一致。
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| 关 键 词： | 鱼骨粉 咀嚼片 工艺 品质 |
Research on Preparation Technology of Fishbone Meal Chewable Tablets |
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| Abstract: | A kind of fishbone meal chewable tablets was studied, which adopt the method of wet granulation, optimized the formula, and evaluated its quality. The result showed that, when the addition amount of fishbone meal was 48 g, ethanol was 6 mL and volume fraction of ethanol was 70%, cane sugar was 32 g, whey protein was 7.2 g, magnesium stearate was 0.4 g, and talcum powder was 0.8 g. These fishbone meal chewable tablets had good taste, special flavor of fish bone, smooth surface and identical color. |
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