樱桃粉压片糖果的制备工艺及其品质研究

Study on preparation technology and quality of chewable slice of cherry

以樱桃粉为原料,利用粉末直接压片的方法,探究樱桃压片糖果制备工艺及其最优配方。通过单因素试验和正交优化试验得到最佳制备工艺及配方为:樱桃粉添加量35%,乳糖添加量39.3%,微晶纤维素添加量16%,蔗糖添加量6.25%,甘露醇添加量3%,混合搅拌10 min,硬脂酸镁添加量0.45%,混合均匀搅拌5 min,压片压力20 MPa,压片时间1 min。本工艺条件下压片糖果的脆碎度、硬度、片重差异限度以及微生物指标均符合压片糖果的标准。

Using cherry as raw material,the preparation technology and optimal formula of chewable cherry tablet were studied by powder direct pressing method.The single factor test and the orthogonal test with cherry chewable tablet formulation,get the best production technology and the best formula was that:cherry powder adding quantity was 35%,lactose was 39.3%,microcrystalline cellulose was 16%,sugar was 6.25%,3%mannitol content,mixture stirring for 10 min,adding magnesium stearate was 0.45%,mixing was 5 min,tabletting pressure was 20 Mpa,tablet for 1 min.According to the study on the quality of chewable tablets,the degree of brittleness,hardness,difference of tablet weight and microbiological index are all within the standard range of chewable tablets.