物料组成对鱼蛋白肽混合钙咀嚼片品质的影响

物料组成对鱼蛋白肽混合钙咀嚼片品质的影响
目的  研制一种鱼蛋白肽混合钙咀嚼片, 探究物料组成对咀嚼片品质的影响, 并确定制备鱼蛋白肽混合钙咀嚼片的最佳配方。方法  通过单因素实验确定糊精、甜奶粉、甘露醇和CMC的适宜添加量, 并通过正交试验确定物料的最适配料比。结果  综合考虑颗粒收率、休止角、白度、硬度和感官评价结果, 确定鱼蛋白肽混合钙咀嚼片的最佳配方为: 鱼骨粉18.9%, 鱼蛋白肽1.89%, 糊精23.7%, 甜奶粉18.9%, 甘露醇33.2%, CMC 2.4%, 硬脂酸镁1%。结论  通过配方优化实验制得的鱼蛋白肽混合钙咀嚼片口感细腻、清凉甜爽。

Objective  To develop a kind of chewable tablets of fish protein peptide and fish bone powder mixed. The effects of material composition on the quality of chewable tablets and optimum ingredient were studied. Methods  The suitable addition amount of dextrin, sweet milk powder, CMC and mannitol were de-termined by single factor test, and the optimum ingredients proportion of the chewable tablets was obtained by orthogonal test. Results  The optimum ingredient proportion of the chewable tablets was 18.9% fish bone powder, 1.89% fish protein peptide, 23.7% dextrin, 18.9% sweet milk powder, 33.2% mannitol, 2.4% CMC, and 1% magnesium stearate with the consideration of grain yield, the angle of repose, whiteness, hardness and sensory evaluation. Conclusion  The chewable tablets with cool, sweet and delicate taste were made by formula optimization experiment.

标题：物料组成对鱼蛋白肽混合钙咀嚼片品质的影响
英文标题：Effects of material composition on quality of fish protein peptide and fish bone powder mixed chewable tablets

作者：
于锦河 中央农业广播电视学校
谢雯雯 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心(武汉)
叶蕾蕾 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心(武汉)
刘茹 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心(武汉)
熊善柏 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心(武汉)

中文关键词:鱼蛋白肽,鱼骨粉,咀嚼片,
英文关键词:fish protein peptide,fish bone powder,chewable tablets,

发表日期：2015-05-15

2025-1-29 19:57 上传 物料组成对鱼蛋白肽混合钙咀嚼片品质的影响.pdf

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