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Position: Home > Articles > Sweet Multi-functional Effervescent Tablets with Polysaccharides from Gynostemma pentaphyllum and Osmunda japonica FOOD SCIENCE 2009,30 (22) 394-398

薇菜甜味绞股蓝复合功能保健泡腾片研究

作  者:
刘金龙;郑小江;孙东发;周光来;田国政
单  位:
湖北民族学院生物科学与技术学院;华中农业大学植物科学技术学院
关键词:
薇菜;绞股蓝;复合功能;泡腾片
摘  要:
通过提取薇菜多糖和绞股蓝多糖并对甜味素、薇菜多糖、绞股蓝多糖及泡腾剂的用量进行单因素研究,在此基础上通过L9(34)正交试验确定最佳配方,运用泡腾片生产技术复配研制该产品,确定最佳组合为20%薇菜多糖、3%甜味剂、20%泡腾剂和50%绞股蓝多糖,添加7%CMC-Na保持片重。该产品不添加任何合成物质,溶解后的溶液色泽金黄,分布均匀,有薇菜特殊的香气,入口清甜。
译  名:
Sweet Multi-functional Effervescent Tablets with Polysaccharides from Gynostemma pentaphyllum and Osmunda japonica
作  者:
LIU Jin-long1,2,ZHENG Xiao-jiang1,SUN Dong-fa3,ZHOU Guang-lai1,TIAN Guo-zheng1,XIE Yang-quan1(1.Hubei Key Laboratory of Biological Resource Conservation and Utilization,Enshi 445000,China;2.School of Biological Science and Technology,Hubei Institute for Nationalities,Enshi 445000,China;3.College Plant Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词:
Gynostemma pentaphyllum;Osmunda japonica;multi-function;effervescent tablets
摘  要:
Techniques were developed for preparation of sweet multi-functional effervescent tablets with polysaccharides from Gynostemma pentaphyllum and Osmunda japonica.A L9(34) orthogonal test was carried out and the best formula was obtained as follows:G.pentaphyllum polysaccharide 20%,sweeteners 3%,effervescent agent 20%,O.japonica polysaccharides 50% and CMC-Na 7%.After dissolution in water,the tablets gave a golden yellow color,a special aroma of O.japonica and a brisk and sweet taste.

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