摘要
在单因子试验基础上,用响应面法对余甘子含片配方主要成分淀粉糊精、蔗糖、薄荷醇进行优化。结果表明,余甘子含片的最佳配方为:余甘子粉10 g,淀粉糊精18.3 g,蔗糖9 g,薄荷醇0.05 g。产品具有余甘子特有风味,并较好去除了苦味,减少了涩味。
The formula of buccal tablets of emblic was optimized by response surface methodology（RSM） with starch dextrin,sucrose and menthol based on single factor tests.Results showed that the optimum formula is as follows： the power of emblica 10 g,starch dextrin 18.3 g,sucrose 9 g,menthol 0.05 g.The product maintained the special flavor of emblica,removed the bitter and reduced astringency properly.
出处
《食品与机械》
CSCD
北大核心
2011年第1期140-142,共3页
Food and Machinery
基金
云南省教育厅基金项目(编号:08Z0045)
云南民族大学青年基金科研项目(编号:09QN08)
关键词
余甘子含片
配方
响应面优化
buccal tablets of emblica
formula
response surface optimization
