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

LI Yang-yang; LI Shuai; GUO Yu-rong; SHI Chun-yang; ZHANG Xiao-rui; DENG Hong

doi:10.13386/j.issn1002-0306.2015.11.036

LI Yang-yang, LI Shuai, GUO Yu-rong, SHI Chun-yang, ZHANG Xiao-rui, DENG Hong. Effect of accessory on the dietary chewable tablet sensory score fermented by Lactobacillus[J]. Science and Technology of Food Industry, 2015, (11): 218-222. DOI: 10.13386/j.issn1002-0306.2015.11.036

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

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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.

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

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