【摘要】 本研究以猕猴桃冻干粉与奶粉复配,甘露醇添加量、葡萄糖添加量、柠檬酸添加量为变量,以猕猴桃咀嚼片口感为指标进行综合评分,通过干法制粒工艺,应用响应面对猕猴桃咀嚼片配方进行优化,制备出酸甜可口的猕猴桃咀嚼片。更多还原

【Abstract】 The research aimed to prepare sour, sweet and delicious Kiwi-fruit chewable tablets. With the proportion and addition amount of freeze-dried kiwifruit powder and milk powder, mannitol, glucose and citric acid as variable, the taste of kiwi-fruit chewable tablets as indexes, comprehensive score was performed. The process of dry granulation technique was adopted to optimize the formulation of kiwi-fruit chewable tablets through response surface.更多还原