蓝莓叶黄素压片糖果的工艺

Process of Pressed Candy with Blueberry and Xanthophyll

试验以叶黄素酯微囊粉和蓝莓粉为主要原料,添加异麦芽糖醇、山梨糖醇等辅料,制作成具有护目效果的压片糖果。通过单因素试验和响应面试验得出最适辅料添加量和最佳口味配方。最佳工艺配方为:蓝莓粉3.19%、薄荷香精4.26%、三氯蔗糖0.19%、叶黄素酯微囊粉9%、异麦芽酮糖醇55%、山梨糖醇30%、硬脂酸镁1%、阿拉伯胶0.75%。

The micro capsule powder of xanthyl ester and blueberry powder were used as the main raw materials, adding isomaltitol, sorbitol and other auxiliary materials in different proportion, and the tablet candy with eye protection effect was made. By single factor test and response surface test, the optimum additive amount and the best flavor formula were obtained. The optimum process formulation was determined as follows: blueberry powder 3.19%, peppermint essence 4.26%, sucralose taste 0.19%, lutein ester microcapsule powder 9%, isomaltose ketositol 55%, sorbitol 30%, magnesium stearate 1%, and arabic gum 0.75%.