摘要
研究增加骨密度保健品氨糖软骨钙咀嚼片的配方工艺,以风味、口感、组织状态为评价指标,在单因素实验的基础上,利用模糊数学和响应面分析方法分析咀嚼片的制备工艺,筛选出最佳配方。通过实验确定最佳配方中原辅料质量比为原料∶甘露醇∶木糖醇∶乳糖∶奶粉=100∶30∶10∶8∶16,在此条件下制成的咀嚼片表面光滑,色泽均匀,入口细腻,味甜,后味微咸,具有浓郁奶香味。
Preparation of bone density-enhancing health food glucosamine chondroitin and calcium chewable tablets was studied.With flavor&taste and appearance as three indicators,response surface experiment was designed on the basis of single factor experiment,which combined with fussy comprehensive evaluation to determine the best formula.The optimized process parameters for chewable tablets was as follows:the content ratio of rawmaterial,mannitol,xylitol,lactose and milk powder was100:30:10:8:16.Under this condition,the chewable tablets showed a smooth surface with uniform color,tasted delicate and sweet with unique milk flavor.
作者
曹苗苗
徐桂红
刘洪波
徐振秋
毕宇安
王振中
CAO Miaomiao;XU Guihong;LIU Hongbo;XU Zhenqiu;XU Zhenqiu;WANG Zhenzhong(Jiangsu Kanion Pharmaceutical Co .,L td .,Lianyungang 222001,China;State Key Laboratory o f New-Tech for Chinese Medicine Pharmaceutical Process,Lianyungang 222001,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2017年第11期1163-1170,共8页
Journal of Food Science and Biotechnology
基金
国家"重大新药创制"科技重大专项(2013ZX09402203)
关键词
模糊数学综合评价
响应面
氨糖软骨钙咀嚼片
配方工艺
fussy mathematics comprehensive evaluation
response surface
glucosamine chondroitin and calcium chewable tablets
formulation and process technology
