红薯叶超微粉营养片的研制及其品质分析

Development and quality analysis of Ipomoea batatas leaves ultrafine powder nutritional tablets

中文关键词:  红薯叶粉  营养片  配方  工艺优化  压片

英文关键词:Ipomoea batatas leaf powder  nutrition tablet  formula  process optimization  flaking

中文摘要:

      目的 以红薯叶为主要原料, 经过粉碎并网筛得到红薯叶粉, 研制食用方便且风味、口感、营养俱佳的红薯叶粉营养片, 并对其进行品质分析。方法 在单因素试验的基础上, 通过正交试验优化营养片制备的工艺参数, 最后对制成的营养片产品进行感官评定和品质分析。结果 经粉碎过200目筛后的红薯叶粉最适合压片, 营养片的最佳配方为: 红薯叶粉添加量5%、蓝莓粉添加量10%、奶粉添加量15%、冰糖粉与维生素C的比例为2.0:1、麦芽糊精添加量20%、硬脂酸镁添加量2.0%。采用的是粉末直接压片工艺, 以硬脂酸镁为润滑剂, 压片过程不黏冲、效果好, 制得的红薯叶粉营养片呈淡紫色, 表面整洁有光泽, 酸甜可口且硬度适中、不易碎, 其片重差异、硬度、脆碎度等指标均符合标准要求。结论 营养片的研制为红薯叶类产品加工指引了新方向, 提高了附加值。

英文摘要:

      Objective To develop Ipomoea batatas leaf nutritional tablets that are convenient to consume and have excellent flavor, taste, and nutrition, Ipomoea batatas leaf were used as the main raw material, crushed and screened to obtain Ipomoea batatas leaf powder, and analyze its quality. Methods On the basis of single factor experiments, the process parameters for preparing nutritional tablets were optimized through orthogonal experiments, and finally sensory evaluation and quality analysis were conducted on the resulting nutritional tablet products. Results The Ipomoea batatas leaf powder which were superfine crushed and through a 200-mesh sieve were best for tableting, the best formula of nutrition tablets was: The Ipomoea batatas leaf powder was 5%, the addition amount of blueberry powder was 10% and milk powder was 15%, the adding ratio of rock sugar powder and vitamin C was 2.0:1, the addition amount of maltodextrin was 20%, the addition of stearin magnesium was 2.0%. With magnesium stearate as lubricants, the effect was better by powder direct compression technology: Non-stick punch in the course of pressing tablet, Ipomoea batatas leaf nutritional tablets were light purple, surface of tablets being clean and shiny, sweet and sour taste, moderate hardness, and non-friable, and its piece weight variation, hardness, friability with all the indicators up to the standards. Conclusion The development of nutrition tablets has guided a new direction for the processing of the products of Ipomoea batatas leaf and increasing the added value.