摘要
通过对影响大豆多肽咀嚼片风味和质量的主辅料用量进行正交试验,确定了咀嚼片的最佳配方:大豆多肽粉10.0%、可压性淀粉40.0%、蔗糖20.0g%、奶粉8.0%、甘露醇8.0%、复合酸味剂2.0%、明胶0.5g%、阿拉伯胶5.0%、复合维生素0.5%、硬脂酸镁1.0%、甜橙浓缩汁5.0%等。所制得的大豆多肽咀嚼片,具有酸甜合适,入口感细腻的特点,能快速补充体力,促进机体代谢,缓解身体疲劳。
Formula of chewable tablet of soybean peptide was obtained with orthogonal experiments on flavor and quality affected by raw material The optimal formula was： peptide powder 10.0%, amylum 40.0%, sugar 20.0%, milk powder 8.0%, mannite tart flavor agent 2.0%, gelatin 0.5%, arab glue 5.0%, vitamin complex 0.8%, stearic acid magnesium1.0%, orange concentrate juice 5.0% etc. The product has sour and sweet taste with smooth mouth feeling. It can complement physical strength quickly, promote metabolism and ease fatigue.
出处
《中国酿造》
CAS
北大核心
2010年第6期170-172,共3页
China Brewing
关键词
大豆多肽
咀嚼片
工艺
配方
peptide
chewable tablet
technique
formula
