摘要
以黑枸杞粉、异麦芽酮糖醇、甘露醇、甜菊糖苷、苹果酸为原料,硬脂酸镁为润滑剂,按原料所占百分比以及感官评价为指标进行单因素对照实验。在单因素实验的基础上,选取黑枸杞粉添加量、异麦芽酮糖醇添加量、甘露醇添加量、苹果酸添加量作为优化因素进行正交实验,研究各因素的不同水平对黑枸杞压片糖果的口感、风味的影响,结果表明最佳配方:黑枸杞粉为8%,异麦芽酮糖醇为5%,甘露醇为10%,苹果酸为0.8%,甜菊糖苷为0.2%,硬脂酸镁为0.8%。
Using Lycium ruthenicum Murr powder, isomaltol, mannitol, stevioside and malic acid as raw materials, magnesium stearate as lubricant, single factor control experiments were conducted according to the percentage of the above raw materials and sensory evaluation as indicators. On the basis of single factor experiment, the addition of Lycium ruthenicum Murr powder, isomaltol, mannitol and malic acid were selected as the optimum factors for orthogonal experiment.The effects of different levels of various factors on the taste and flavor of Lycium ruthenicum Murr candy were studied. The results showed that the best formula:Black Wolfberry powder was 8 %, isomaltol was 5 %, mannitol was 10 %, malic acid was 0.8 %, stevioside was 0.2 %, magnesium distearate was 0.8 %.
作者
宿婧
姚倩
赵志刚
Su Jing;Yao Qian;Zhao Zhigang(Department of Biology,Xinzhou Teachers’University,Xinzhou 034000,China)
出处
《广东化工》
CAS
2021年第8期96-99,70,共5页
Guangdong Chemical Industry
基金
黑五类特色产品研究工程技术中心项目(00000424)。
关键词
黑枸杞
无糖
压片
单因素
正交设计
Lycium ruthenicum Murr
Sugar-free
Tablet press
Single factor
orthogonal design