克弗尔压片糖果工艺研究

Study on Preparation Technology of Kefer Tablet Candy

为丰富压片糖果产品类型,提高食品的健康和功能性,本文以克弗尔果味粉、木糖醇、微晶纤维素、麦芽糊精和硬脂酸镁为原料,采用湿法制粒压片方式,研发克弗尔压片糖果,并通过单因素和正交试验优化产品配方和工艺参数。结果表明,克弗尔压片糖果的最佳配方为微晶纤维素和麦芽糊精添加量54.6%(质量比为2∶1)、克弗尔果味粉添加量30%、木糖醇添加量15%和硬脂酸镁添加量0.4%,制得的压片糖果口感较好。经检测,片剂的平均硬度11.46 kg,脆碎度0.25%±0.016%,片剂质量差异0.73~0.77 g;各项指标均符合标准要求。

To enrich the types of tablet candy products,improve the health and functionality of food,Keferl fruit powder,xylitol,microcrystalline cellulose,maltodextrin and magnesium stearate were used as raw materials to develop Kefer tablet confectionery by wet pellet pressing method in this paper.The product formulation and process parameters were optimized by single factor and orthogonal test.The results showed that the best formula of Kefer tablet confectionery was 54.6%microcrystalline cellulose and maltodextrin(mass ratio 2∶1),30%Kefer fruit powder,15%xylitol and 0.4%magnesium stearate,and the prepared confectionery had good taste.After testing,the average hardness of the tablets was 11.46 kg,the brittleness was 0.25%±0.016%,and the quality difference of the tablets was 0.73-0.77 g,and all indicators met the requirements of the standard.