摘要
为优化秀珍菇麦麸膳食纤维咀嚼片粉末直接压片工艺的参数,以转台速度、充填深度和充填压力等单因素对产品综合评定值的影响作为研究对象,选取片质量差异、崩解时间、硬度和脆碎度作为综合评定评价指标,并通过响应面优化法确定其最佳工艺。结果表明,秀珍菇麦麸膳食纤维咀嚼片的最佳工艺为转台速度25r·min^(-1)、充填深度10mm、充填压力24kN,为麦麸膳食纤维资源的综合利用提供了科学理论依据。
A chewable dietary fiber tablet product made of wheat bran and mushroom(Pleurotus Geesteranus)powder by compression was studied.The rotational speed,filling depth and stowing pressure in compressing the ingredients were optimized against the weight deviation,disintegration time,hardness and friability of the tablets formedusing the response surface methodology.The optimized tablet formation was obtained with a rotational speed of 25 r·min-1 to make tablets of 10 mm thick under 24 kN stowing pressure.
作者
汤葆莎
赖谱富
吴俐
李怡彬
翁敏劼
陈君琛
TANG Bao-sha;LAI Pu-fu;WU Li;LI Yi-bin;WENG Min-jie;CHEN Jun-chen(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou, Fujian 350003,China)
出处
《福建农业学报》
CAS
北大核心
2018年第9期969-974,共6页
Fujian Journal of Agricultural Sciences
基金
农业部公益性行业(农业)科研专项(201503142-02)
福建省财政专项--福建省农业科学院科技创新团队建设项目(STIT2017-3-5)
关键词
秀珍菇
麦麸膳食纤维
咀嚼片
直接压片
参数优化
Pleurotus geesteranus
wheat bran dietary fiber
chewable tablet
direct compression
parameter optimization
