摘要
以牡丹花蕊全营养提取物为原料,制备全营养牡丹花蕊泡腾片。通过对泡腾片制备工艺考察,采用湿法制粒压片法进行制备。对外观、汤色、味道进行评分,以脆碎度、片重、崩解时限和pH为评价指标,采用单因素试验和Box-Behnken响应面法对牡丹花蕊全营养提取物添加量、泡腾崩解剂酸碱质量比、泡腾崩解剂添加量、甜味剂添加量等因素进行优化。结果表明:全营养牡丹花蕊泡腾片的最佳制备工艺为以泡腾片质量为基准,牡丹花蕊全营养提取物添加量13.2%、崩解剂添加量51%、甜味剂添加量2.7%、乳糖添加量27.1%、聚乙二醇(polyethylene glycol,PEG) 6000添加量6%。以此工艺制备的牡丹花蕊全营养泡腾片口感良好,感官得分平均为97.4,制备工艺品质稳定,重复性好。
Taking the total nutrient extract of peony stamen as raw material,the total nutrient peony stamen effervescent tablets were prepared. Through investigating the preparation technology of effervescent tablets,wet granulation and tablet pressing method was used. The appearance,color and taste of the decoction were evaluated,and the friability,tablet weight,disintegration time and pH were used as evaluation indexes. Single factor test and Box-Behnken response surface methodology were used to optimize the addition amount of the total nutrient extract of the peony stamens,the acid-base mass ratio of effervescent disintegrants,the addition amount of effervescent disintegrants and the addition amount of sweetener. The results showed that the best preparation technology of total nutritional peony stamen effervescent tablets was based on the mass of effervescent tablets,with the addition of total nutritional extract of peony stamen13. 2 %,disintegrating agent 51 %,sweetener 2. 7 %,lactose 27. 1 % and polyethylene glycol( PEG)6000 6 %. The peony stamen total nutritional effervescent tablets prepared by this process had good taste,and the average sensory score was 97. 4. The preparation process has stable quality and good repeatability.
作者
程丹丹
黄志强
王仕越
宋慧芳
袁文鹏
CHENG Dan-dan;HUANG Zhi-qiang;WANG Shi-yue;SONG Hui-fang;YUAN Wen-peng(Heze Branch,Qilu University of Technology(Shandong Academy of Sciences),Biological Engineering Technology Innovation Center of Shandong Province,Heze 274000,Shandong,China)
出处
《粮食与油脂》
北大核心
2022年第1期106-110,共5页
Cereals & Oils
基金
优势农产品全资源高值化智能精深加工共性关键技术研究及产业化示范(2020KJC-ZD15)
国家重点研发计划“科技助力经济2020”(SQ2020YFF0426526)
山东省科学院菏泽分院人才提升项目(1521010100000002)。
