摘要
以黑果枸杞为原料,采用湿法制粒压片工艺制备咀嚼片.考察微晶纤维素、木糖醇、羧甲基纤维素钠和黑果枸杞添加量对咀嚼片感官、硬度及颗粒收率的影响,通过单因素及正交试验得到制备黑果枸杞咀嚼片的最优配方:微晶纤维素的添加量为15 g,木糖醇的添加量为12.5 g,羧甲基纤维素钠的添加量为15 g,黑果枸杞粉的添加量为41 g,水的添加量为9 g,硬脂酸镁的添加量为13 g,利用此配方制作的黑果枸杞咀嚼片感官品质最好,硬度为2652.6 g,颗粒收率为73.1%,原花青素的含量为209.38 mg/100 g.
Taking Lycium ruthenicum Murr as raw material,the preparation of chewable tablet was studied using wet granulation tableting method.The influence of addition of microcrystalline cellulose,xylitol,carboxymethyl cellulose,and Lycium ruthenicum Murr on hardness,sensory score and particle yield of chewable tablet were investigated.Trough single factor and orthogonal test,the best formula of chewable tablet using Lycium ruthenicum Murr were obtained as follows:15 g microcrystalline cellulose,12.5 g xylitol,15 g carboxymethyl cellulose,41 g Lycium ruthenicum Murr,9 mL water and 13 g magnesium stearate.The best sensory quality of the chewable tablet prepared with this formula was 2652.6 g hardress,73.1%particle yield,and 209.38 mg/100 g anthocyanin content.
作者
周文凯
卢静静
杜聪瑶
张婷
ZHOU Wen-kai;LU Jing-jing;DU Cong-yao;ZHANG Ting(College of Food&Biology Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,Hubei,China)
出处
《粮食与油脂》
北大核心
2021年第7期82-86,共5页
Cereals & Oils
基金
湖北省大学生科技创新项目(K201714035023)。
关键词
黑果枸杞
咀嚼片
感官
硬度
颗粒收率
Lycium ruthenicum Murr
chewable tablet
sensory score
hardness
particle yield
