摘要
本研究项目以螺旋藻粉、大豆肽粉为主要原料,分别以不同的配料配方探究某品牌肽藻片的最佳配比及生产工艺。结果表明,最佳配方为50%的螺旋藻粉、25%的大豆肽粉、20%的微晶纤维素,还有5%的山梨糖醇、二氧化硅与硬脂酸镁等其余辅料,经过混料、制粒、压片、包衣后,得到口感、硬度、成本、可压性最佳的肽藻片。
In this research, spir.lina powder and soybean peptide powder were the main raw materials .The optimum proportion of a certain soybean peptide and spirulina tablet were studied with different formula and production process. The results shows the best formula is 50% spirulina powder, 25% soybean peptide powder, 20% microcrystalline cellulose, and 5% sorbitol, silica and magnesium stearate and other accessories. Via mixing, granulating, tabletting and coating, the product with the best taste, hardness, cost and pressure can be obtained.
出处
《现代食品》
2017年第16期106-108,共3页
Modern Food
关键词
螺旋藻
大豆肽
微晶纤维
制粒
压片
包衣
Spirulina
Soybean peptide
Microcrystalline cellulose
Granulating
Tabletting
Coating