辅料对乳酸菌发酵苹果肉渣膳食纤维咀嚼片感官品质的影响

Effect of accessory on the dietary chewable tablet sensory score fermented by Lactobacillus

摘要: 以苹果肉渣、羊乳为主要原料,接种嗜热链球菌和保加利亚乳杆菌进行发酵,发酵后的苹果肉渣经干燥粉碎后过筛,制成苹果肉渣膳食纤维基料。原辅料经混合、造粒、干燥、压片等工序加工后,制成苹果肉渣膳食纤维咀嚼片。通过单因实验和正交实验确定了咀嚼片的最佳辅料处方为甘露醇∶木糖醇为3∶2,柠檬酸用量为1.0%,PVP-k30用量为5.0%,硬脂酸镁用量为1.5%,在此条件下感官评分达到48.54。

Abstract: Taking apple flesh pomace and goat milk as the raw material, dietary fiber basic material was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus fermentation.Then the dietary chewable tablets were produced by the processes such as mixing, pilling, sieving, dying and tabletting. The best prescription was obtained through single factor and orthogonal experiment.The optimum accessory conditions for chewable tablets were as follows: mannitol∶ xylitol was 3 ∶ 2, citric acid was 1.0%, PVP- K30 was 5.0% and magnesium stearate was1.5%, under these conditions, the sensory score was 48.54.