【作者】 杨春； 陕方； 薛春生； 段亚利； 丁卫英；

【Author】 YangChun ShanFang XueChunsheng DuanYali DingWeiying 1 Institute Of Farm Products Comprehensive Utilization,Shanxi Academy Of Agricultural Sciences,Taiyuan 030031 2 Infornation Institute,Shanxi Academy Of Agricultural Sciences,Taiyuan 030031

【机构】 山西省农业科学院农产品综合利用研究所； 山西省农业科学院情报研究所；

【摘要】 本文研究了黑苦荞浓缩醋水分控制、胶囊内容物配方、胶囊外壳制备等工艺参数, 并对贮存期产品崩解时限和有效成分含量的稳定性进行了分析。结果表明：控制浓缩醋含水量32～35%,以浓缩醋、燕麦油、软磷脂、助悬剂比例为33：55：9：5复配,研磨、乳化处理后,罐入厚度0．20～0．30mm 胶囊外壳。依此工艺条件生产的醋胶囊产品,保质期内质量稳定。更多还原

【Abstract】 In this paper,the concentrated vinegar moisture content of black tartary buckwheat, soft capsule composition and its crust as well as other technological parameters have been studied and the disintegration limited time of the products and the stability of its effective component content during storage period have been also analyzed.The results showed that moisture content of concentrated vinegar was 32%～35%,concentrated vinegar,oat oil,soft phospholipids, suspending agent was in proportion of 33:55:9:5,they are compounded,triturated and emulsified and then infused in soft capsule crust with 0.20～0.30 mm thickness,and the quality of the vinegar soft capsules produced under these technological conditions was steady during the useable period.更多还原