香菇风味奶片的制备及品质分析

Preparation and Quality Analysis of Lentinula edodes Flavored Milk Tablets

以新鲜香菇和奶粉为主要原料,经混合、造粒、干燥、整粒、压片等工序制备香菇风味奶片。以感官评分、片重差异、硬度和脆性作为评价指标,在单因素实验的基础上进行正交试验,优化香菇风味奶片的配方中香菇粉、低聚异麦芽糖、葡萄糖和硬脂酸镁的用量。结果表明,香菇风味奶片的最佳配方为:奶粉100 g、香菇粉50 g、低聚异麦芽糖16 g、葡萄糖9 g、硬脂酸镁0.7%。用此配方制得的香菇风味奶片表面光滑,兼有香菇和牛奶风味的香菇奶片。与市售奶片相比,香菇风味奶片含有较高的粗蛋白和较低的粗脂肪,还含有丰富的粗纤维素和黄酮类化合物,营养成分更加丰富,具有较高抗氧化活性。

Using fresh Lentinus edodes and milk powder as the main materials, the Lentinus edodes flavored milk tablets was prepared through processes such as mixing, granulating, drying, granulating and tableting. With sensory score, tablet weight variation, hardness and brittleness as evaluation indicators, the orthogonal test was carried out on the basis of single factor experiment to optimize the amount of Lentinula edodes powder, oligomeric isomaltose, glucose and magnesium stearate of the formula of Lentinula edodes flavored milk tablets. The results showed that the best formula of Lentinula edodes flavored milk tablets were: Milk powder 100 g, Lentinula edodes powder 50 g, oligomeric isomaltose 16 g, glucose9 g and magnesium stearate 0.7%. The Lentinula edodes flavored milk tablets which prepared by this formula had a smooth surface, and had the flavours of Lentinula edodes and milk. Compared with commercially available milk tablets, the Lentinula edodes milk tablets contained higher crude protein and lower crude fat. And it was rich in crude cellulose and flavonoids, with richer nutrients and higher antioxidant activity.