榄钱压片糖果配方及工艺优化

Optimization of Formula and Technology of Tabletting Candy of Avicennia marina Fruit

为使红树资源得到更好的开发利用,提高其经济价值,以红树白骨壤的果实榄钱为原料,研究榄钱压片糖果的配方和生产工艺,同时开展产品品质检验。通过单因素和正交试验分析,确定了榄钱苯乙醇苷压片糖果产品最佳配方、工艺为:按乳糖20%、预胶化淀粉20%、甘露醇20%、木糖醇23%、柠檬酸1%、维生素C 1%,榄钱苯乙醇苷浸膏15%配制软材,混合均匀后过24目筛,70℃烘干2 h,加入干颗粒质量0.5%的硬脂酸镁和0.5%羧甲基淀粉钠,压片后制得。经检验,产品呈浅棕色,色泽光亮均匀,酸甜微苦,略有清凉感,各项指标均符合国家相关标准要求。

In order to make mangrove resources better exploited and utilized,and improve its economic value,the formulation and production technology of elemene tablet candy were studied with elemene ethanolic glycoside extract as raw material,and the product quality inspection was carried out at the same time.Through the single factor analysis and orthogonal experiment analysis,the best formula and technology of PEGS tabletting candy of Avicennia marina fruit were determined as follows:According to lactose 20%,pregelatinized starch 20%,mannitol 20%,xylitol 23%,citric acid 1%,vitamin C 1%,eucalyptus phthalate extract 15%soft material,mixed evenly,24 mesh sieve,drying at 70℃for 2 h,adding 0.5%magnesium stearate and 0.5%sodium carboxymethyl starch of dry granules,produced by tableting.After inspection,the product is light brown,the color is bright and even,sweet and sour,slightly bitter,slightly cool,and all the indicators are in line with the relevant national standards.