摘要
通过直观分析、极差比较、方差分析等方法,研究了原料组合、浓缩醋水分含量、内容物配方对苦荞醋—燕麦油软胶囊加工性能和囊壳厚度对其溶解性的影响,以及贮藏期黄酮含量、抗氧化能力、崩解时限、平衡膨胀量等稳定特性。结果表明：在温度80℃、真空压力80 kPa条件下,得到含水量32%-35%浓缩醋,与燕麦油、卵磷脂、助悬剂以33∶55∶9∶5比例复配,制备壳厚0.20-0.40 mm软胶囊,贮藏期18个月内质量稳定。
The effect of raw material combination, water content of concentrated vinegar and inner substance formula on the processing performance of tartary buckwheat vinegar - oat oil soft capsules were studied with visual analysis and variance analysis. The capsule storage stability in characteristics including flavonoid content, antioxidation ability, disintegration time limit, and balance expansion was evaluated. Results： The conditions for making concentrated vinegar with water content of 32% -35% are temperature 80℃ and pressure 80 kPa. For making tartary buckwheat vinegar - oat oil soft capsules with shell thick of O. 20 - 0.40 ram, the mixing proportion of concentrated vinegar,oat oil,lecithin, and suspending agent is 33：55：9：5. The product quality is stable in storage period of 18 months.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第11期115-119,共5页
Journal of the Chinese Cereals and Oils Association
基金
山西省科技产业化环境建设项目(2006071057)
山西省国际科技合作项目(2009081037)
关键词
苦荞醋
燕麦油
软胶囊
加工性能
贮藏特性
tartary buckwheat vinegar, oat oil, soft capsule, processing performance, storage characteristics
