竹荪多糖口含片生产工艺研究  

Study on the Productive Technology of Polysaccharide Buccal Tablets of Dictyophora indusiata

作　　者：黄庆斌[1,2] 卢旭 Hang Qingbin;Lu Xu(Fujian Forestry Vocational and Technical College,Nanping 353000,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建林业职业技术学院,福建南平353000 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《现代食品》2019年第18期105-109,共5页Modern Food

基　　金：福建省教育厅中青年教师教育科研项目(编号:JAT160740)

摘　　要：选用微波-超声波高效提取联合乙醇分级法制备的竹荪多糖,考察竹荪多糖、柠檬酸、木糖醇、淀粉用量等因素对竹荪多糖口含片感官评分的影响,并进行L9(34)正交试验。结果表明,竹荪多糖口含片的最佳配方为:竹荪多糖0.12 g、柠檬酸0.02 g、木糖醇0.08 g、淀粉0.15 g和微晶纤维素0.03 g。运用现代食品分析方法,建立起竹荪多糖口含片的感官指标、理化指标、微生物指标,以确立竹荪多糖口含片质量标准。In this paper,Dictyophora indusiata produced by combined alcohol fractionation was effectively extracted by microwave-ultrasonic wave.The optimum formula of polysaccharide buccal tablets of Dictyophora indusiata was determined by the sensory evaluation factors of Dictyophora indusiata,citric acid,xylitol and starch dosage and by L9(34)orthogonal test.The optimum formula is:polysaccharide 0.12 g,citric acid 0.02 g,xylitol 0.08 g,starch 0.15 g and microcrystalline cellulose 0.03 g.The paper applied modern food analysis method to establish sensory,physical and chemical and microbial indexes of polysaccharide buccal tablets of Dictyophora indusiata,and to establish the quality standard of polysaccharide buccal tablets of Dictyophora indusiata.

关 键 词：竹荪 多糖 口含片 质量标准 

分 类 号：TQ461[化学工程—制药化工]