乳矿物盐软胶囊的工艺研究  

Preparation technology of milk minerals soft capsules

作　　者：邵胜荣 孙俊 余勤 

机构地区：[1]浙江康恩贝健康产品有限公司,杭州310052

出　　处：《食品科技》2014年第1期59-61,共3页Food Science and Technology

摘　　要：目的:确定乳矿物盐软胶囊的制备工艺。方法:按照单因素试验和正交试验相结合,对乳钙软胶囊的胶皮和内容物配方进行了优选研究。结果:胶皮配方最佳比例为明胶:甘油:水=1:0.5:1,熔胶温度为70℃;内容物以亚麻籽油为基质,添加大豆磷脂为乳化剂,不添加助悬剂,以适量的乳矿物盐添加比例而到达内容物的稳定工艺。结论:所制得的软胶囊工艺稳定,且安全性好、质量可控,适于工业生产。Objective： To optimize the preparation technology of milk minerals soft capsules. Methods： The preparation technology of milk minerals soft capsules was optimized by the combination of single factor test and orthogonal test. Results： The optimized formula of envelope was as follows： gelatin, glycerin, water=1：0.5：1, temperature for gel formation of 70 ℃; contents in linseed oil as the substrate, adding soybean phospholipid as the emulsifier, not adding suspended aid, with the right amount of milk add proportion and the content of milk minerals stabilization process. Conclusion： Established preparation technology of milk minerals soft capsules stable and controllable for industrial production.

关 键 词：乳矿物盐软胶囊 工艺研究 正交试验 稳定性 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]