As the reducing sugar content in jujube, the fresh red jujube and hawthorn were used as the main raw material to make the new type of low sugar buccal tablet. The processing technology for the fermented jujube powder was optimized. Firstly, fermented jujube powder and hawthorn powder were mixed; then accessories were added; finally, the mixtures were granulated and compressed to make low sugar red hawthorn buccal tablet. Identified in temperature 35℃, table speed 150 r/min, yeast inoculation quantity 1.5%, fermentation time 4 hours for optimum fermentation conditions of reducing sugar date powder. The optimized contents of dif-ferent ingredients for the buccal tablet are as following:fermented jujube powder 36%, hawthorn powder 36%, citric acid 1.0%and crystalline cellulose 5.0%, mannish 7.3%, PVPP 7.3%, aspartame1.8%, stolidity 5.8%, and 0.7%magnesium stearate. The contents of total sugar, reducing sugar and flavonoids in low sugar buccal tablet were 57.4%, 18.7%and 2.8%, respectively.%为降低枣中糖含量,以红枣和山楂为主要原料,制备低糖红枣山楂含片.优化发酵枣粉的制备工艺,将发酵枣粉和山楂粉复配,添加辅料,经过造粒、压片等工艺制备低糖红枣山楂含片.确定了在温度35℃,摇床转速150 r/min,酵母菌接种量1.5%,发酵时间4 h为减糖枣粉的最佳发酵条件;低糖红枣山楂含片的最佳配方:发酵枣粉36%,山楂粉36%,柠檬酸1.0%,微晶纤维素5.0%,甘露醇7.3%,PVPP7.3%,阿斯巴甜1.8%,木糖醇5.8%,硬脂酸镁0.7%.制得的低糖含片总糖、还原糖及黄酮含量分别为57.4%、18.7%和2.8%.
展开▼
