【摘要】 为了丰富咀嚼片口味、进一步开发菊花的食用性和功能特性,以安徽特产亳菊为试验原料,制备一种亳菊咀嚼片,通过单因素试验和响应面试验探究其生产工艺及最优配方。结果表明,木糖醇添加量20%,乳酸钙添加量10%,硬脂酸镁添加量0.5%,柠檬酸添加量0.25%,亳菊粉末添加量3%,乙醇体积分数93.34%,硬脂酸镁添加量0.21%时,咀嚼指数值达到342.45。在此条件下制得的咀嚼片口感较好、表面光滑、色泽均匀,有毫菊独特风味和良好的食用性能。更多还原

【Abstract】 In order to enrich the taste of chewable tablets and improve the functional properties of chrysanthemums,this study selected chrysanthemum which is Anhui special local product as material to prepare a kind of chewable tablet. The experment was designed by single factor test and response surface test. The results showed that xylitol 20%,calcium lactate 10%,magnesium stearate 0.5%,citric acid 0.25%, milli inulin addition 3%, ethanol volume fraction 93.34%, magnesium stearate0.21%. The value of chew index reached 342.45. The chewable tablets had a good tasty,smooth surface and uniform color,futhermore the chewable tablets gathered a unique flavor of chrysanthemum and perfect edible properties.更多还原