一种富含花青素的复合咀嚼片制备工艺研究

Study on the Preparation of a Compound Chewable Tablet Rich in Anthocyanins

[目的]开发制备新型的黑枸杞、紫薯咀嚼片产品。[方法]以黑枸杞、紫薯为原料,采用直接压片的方法研制复合咀嚼片,以感官、硬度、碎脆度等参数作为评价指标,通过单因素试验和正交试验筛选出黑枸杞、紫薯复合咀嚼片最佳配方。[结果]黑枸杞、紫薯咀嚼片产品的最佳工艺配方为黑枸杞6.25%,奶粉31.25%,紫薯31.25%,麦芽糊精31.25%,每片质量0.50 g。按此配方制得咀嚼片花青素含量为4.773 mg/片,该咀嚼片口感细滑,硬度适中,色泽均匀,具有较好的奶香味。[结论]该研究制备的新型黑枸杞、紫薯咀嚼片产品具有极高的营养价值,市场前景广阔。

[Objective]To develop a new type of black Chinese wolfberry and purple sweet potato chewable tablet.[Method]Taking black Chinese wolfberry and purple sweet potato as raw materials,the compound chewing tablets were prepared by direct compression.The sensory,hardness,fragility and other parameters were taken as evaluation indexes.Single factor test and orthogonal test were used to screen the best formula of compound black Chinese wolfberry and purple potato chewable tablets.[Result]The best formula of black Chinese wolfberry and purple sweet potato chewable tablets was black Chinese wolfberry 6.25%,milk powder 31.25%,purple sweet potato 31.25%,maltodextrin 31.25%,and the quality of each piece was 0.50 g.According to this formula for the anthocyanin content of 4.773 mg/tablet,the chewable tablets taste smooth,moderate hardness,uniform color,good flavor of milk.[Conclusion]The new type of black Chinese wolfberry and purple sweet potato chewable tablets prepared by this study have high nutritional value and have a broad market prospect.