摘要
采用单因素试验和响应面分析试验对玛咖咀嚼片配方进行筛选。实验结果表明:最优配方为全脂奶粉23.00%,甜菊糖苷0.84%,淀粉20.58%。此配方制得的成品具有玛咖特有的风味,表面完整光滑、色泽均匀,口感好,硬度适当。
The single factor tests and response surface methodology tests were used to optimize formula of maca chewable tables. Experimental results showed that optimal formula including 23. 00% milk powder,0. 84% tevioside,20. 58% starch. The products maintained the special flavor of maca and had moderate hardness with good shape,smooth surface,uniform color.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第12期163-166,共4页
Food and Fermentation Industries
关键词
玛咖
咀嚼片
响应面
maca
chewable tablet
response surface
