摘要
以蛋壳粉和麦芽糊精为主料,添加辅料糖(葡萄糖和白砂糖质量比1︰2)、柠檬酸、硬脂酸镁和VC制备蛋壳粉咀嚼片。通过正交试验进行配方优化,并采用EDTA法比较4种粒度(≤25μm,≤48μm,≤75μm和≤150μm)蛋壳粉在模拟胃环境中的溶解性,确定适合人体吸收的粒度,研制一种补钙咀嚼片。结果表明,蛋壳粉与麦芽糊精比例1︰1,混合糖和柠檬酸分别为蛋壳粉和麦芽糊精预混料总质量的30%和1.25%时,蛋壳粉咀嚼片口感最佳,其硬度为175.6 N。超微蛋壳粉咀嚼片(粒度≤25μm)在胃环境中溶解性最好,溶解度为88.5%,溶解钙为7.65%。
The eggshell powder chewable tablets were mainly made of eggshell powder and maltodextrin, adding accessories of sugar （mass ratio of glucose and white sugar 1 ： 2）, citric acid, magnesium stearate and VC. The optimal formula of eggshell chewable tablets determined with the orthogonal experimental, what＇s more, by comparing four different particle size（≤25μm,≤48μm,≤75μm and ≤150μm） of eggshell powder＇s solubility in the simulated condition of the stomach by EDTA method, in order to select the particle size and develop a calcium chewable tablets which is better for the body. The result showed that the ratio of eggshell powder and maltodextrin of 1 ： 1, mixed sugar and citric acid respectively of 30% and 1.25% premix＇s weight, the eggshell chewable tablet tasted good, and the hardness was 175.6 N. The solubility of superfine grinded eggshell powder chewable tablet （particle size less than 25 μm） was 88.5% in simulated stomach conditions, and the dissolved calcium was 7.65%.
出处
《食品工业》
CAS
北大核心
2017年第2期5-8,共4页
The Food Industry
关键词
超微蛋壳粉
咀嚼片
配方
EDTA法
模拟胃环境
superfine grinded eggshell powder
chewable tablets
formula
EDTA method
simulated condition of the stomach
