| 山药咀嚼片的研制 |
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| 引用本文： | 王若兰,侣丽莎,李成文,田园.山药咀嚼片的研制[J].食品研究与开发,2012,33(5):101-104. |
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| 作者姓名： | 王若兰 侣丽莎 李成文 田园 |
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| 作者单位： | 1. 河南工业大学粮油食品学院,河南郑州,450001
2. 河南中医学院基础医学院,河南郑州,450008 |
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| 摘 要： | 采用河南特产山药为主料,添加一定的辅料制备山药咀嚼片。探讨山药咀嚼片的加工工艺及关键技术。通过正交试验方法确定山药咀嚼片的最佳配方为,奶粉与山药粉的配比为7∶3,植脂末含量15%,葡萄糖含量10%,麦芽糊精含量5%。并测定产品的感官、理化和微生物指标,确立山药咀嚼片的质量标准,为山药的开发利用提供了一条新途径。
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| 关 键 词： | 山药 咀嚼片 加工工艺 |
Study on the Preparation of Yam Chewable Tablets |
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| WANG Ruo-lan
,
L Li-sha
,
LI Cheng-wen
,
TIAN Yuan.Study on the Preparation of Yam Chewable Tablets[J].Food Research and Developent,2012,33(5):101-104. |
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| Authors: | WANG Ruo-lan L Li-sha LI Cheng-wen TIAN Yuan |
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| Affiliation: | 1(1.College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;2.School of Basic Medicine,Henan college of TCM,Zhengzhou 450008,Henan,China) |
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| Abstract: | As specialty materials from Henan,yam was prepared to yam chewable tablets with some accessories.The processing technology and key technology of yam chewable tablets were discussed.The optimal formula of yam chewable tablets were determined by the orthogonal experimental: the ration of milk powder and yam powder 7∶3,lube 15 %,glucose 10 %,malt dextrin 5 %.The sensory characteristic,physical and chemical,and microbiological indexes of the products were determined as well,the quality standards were established,and provided a orientation for the development and utilization of Chinese yam. |
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| Keywords: | yam chewable tablets processing technology |
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