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榛仁蛋白泡腾片固体饮料的制备及其质量评价

范丽颖1 ,林 汉1 ,许美瑜1 ,任 军2 *

(1 长春理工大学生命科学技术学院,吉林 长春 130022;

2 吉林省林业科学研究院,吉林 长春 130033)

摘 要:榛子为“世界四大坚果”之一,其果仁含有丰富的营养成分。目前我国对榛果仁产品的开发少而且单一,导 致国内榛子产业的发展与国外相比相对滞后。泡腾片为一种便携、易储存的固体饮料,本文以脱脂榛子粉、乳粉为 主要原料,采用酸碱非水混合制粒法,对榛仁泡腾片固体饮料进行制备。通过单因素和正交试验,以感官体验、崩解 时限和 pH 值为评价指标,明确其制备的最佳工艺条件和最佳配方。实验结果显示,以脱脂榛子粉 14.3%,乳粉 19.0%,崩解剂38.1%,阿斯巴甜1.9%,聚乙烯吡咯烷酮2.8%,麦芽糊精4.8%,聚乙二醇6000 4.8%,甘露醇14.3%的配 方组合为最佳,此条件下制作出的泡腾片在各项指标合格的基础上具有较好的感官体验,泡腾片外观平整,可在 3min内崩解,溶解液乳黄色,有榛子清香味。

关键词:榛仁;泡腾片;制备;评价

Preparation and Quality Evaluation of Hazelnut Protein Effervescent Tablet Solid Beverage

FAN Li-ying1 ,LIN Han1 ,XU Mei-yu1 ,REN Jun2 *

(1 Life Science and Technology Institute,Changchun University of Science and Technology,Changchun 130022,China;

2 Jilin Provincial Academy of Forest Sciences,Changchun 130033,China)

Abstract: Hazelnut is one of the four popular nuts in the world. Its kernel is rich in nutrients. At present,the development of hazelnut products in China is few and single,which leads to the lag of hazelnut industry in China compared with that in foreign countries. Effervescent tablet is a portable and easy to store solid beverage. In this paper,through acid- base non-water mixing method,hazelnut powder and milk powder were used as the main raw materials to develop hazelnut solid beverage effervescent tablets. Through single factor experiments and orthogonal experiments on this basis,taking sensory experience,disintegration time limit and PH value as evaluation indexes, the best technological conditions and formula were determined. The experimental results showed that the best formula of effervescent tablets was hazelnut powder 14.3% ,milk powder 19.0% ,disintegrant 38.1% ,aspartame 1.9% , polyvinylpyrrolidone 2.8%,maltodextrin 4.8%,polyethylene glycol 6000 4.8%,mannitol 14.3% .The effervescent tablets produced under these conditions had the best sensory experience on the basis of qualified indexes. The appearance of effervescent tablet is smooth:it can disintegrate within three minutes;the solution is milky yellow, with hazelnut fragrance.

Key words: hazelnut kernel;effervescent tablets;preparation;evaluation

中图分类号:TS255.6 文献标志码:A 文章编号:1007-7871(2020)04-0054-06

(2020年 第23卷 第4期)

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