鲟鱼及鸡软骨粉咀嚼片制备工艺研究  

Study on Preparation Technology of Sturgeon and Chicken Cartilage Powder Chewable Tablets

作　　者：张扬星 汪兰[1] 熊光权[1] 李飞[1] 黄镭 王俊[1] ZHANG Yang-xing;WANG Lan;XIONG Guang-quan;LI Fei;HUANG Lei;WANG Jun(Institute of Agricultural Products Processing and Nuclear Agriculture,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China;School of Food and Biotechnology,Wuhan Institute of Design and Engineering,Wuhan 430205,Hubei,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《食品研究与开发》2020年第3期130-137,共8页Food Research and Development

基　　金：湖北省技术创新专项（重大项目）（2018ABA100、2018ABA112）

摘　　要：鲟鱼软骨及鸡软骨是鱼类及家禽加工过程中的副产品,均富含硫酸软骨素、透明质酸等多种生物活性物质。以鲟鱼及鸡软骨为原料,添加一定的辅料并采用湿法制粒压片技术进行咀嚼片制备,通过单因素试验和正交试验进行压片配方配比的优化,探讨出最佳工艺及配方,从而研制出新型的鲟鱼及鸡软骨粉咀嚼片,并对其进行质量评价。通过试验确定鲟鱼软骨粉咀嚼片的最佳配方为:9.4 g鱼软骨粉,加入3.5 mL65%的乙醇润湿剂,10 g麦芽糊精、0.4 g微晶纤维素、5.6 g乳糖粉作为填充剂,以2%硬脂酸镁作为润滑剂。鸡软骨粉咀嚼片的最佳配方为:9.4 g鸡软骨粉,加入8 mL 45%乙醇润湿剂,10 g麦芽糊精、0.6 g微晶纤维素、6.1 g乳糖粉作为填充剂,以2%硬脂酸镁作为润滑剂,制得口感适宜、风味俱佳的产品。The sturgeon cartilage and the chicken cartilage are by-products in the processing of fish and poultry,which are rich in various bioactive substances such as chondroitin sulfate and hyaluronic acid.The sturgeon and chicken cartilage were used as raw materials,some excipients were added and wet granule pressing technique was used to prepare chewing tablets.Through single factor test and orthogonal test,the optimum formulation of the tablet was optimized,and the optimum technology and formulation were explored.New types of sturgeon and chicken cartilage powder chewable tablets were developed and their qualities were evaluated.The optimum formulation of sturgeon cartilage powder chewable tablets was determined by experiments:9.4 g fish cartilage powder,adding 3.5 mL 65% ethanol wetting agent,10 g maltodextrin,0.4 g microcrystalline cellulose,5.6 g lactose powder as filler,with 2% magnesium stearate as a lubricant.The optimum formula for chicken cartilage powder chewable tablets was:9.4 g chicken cartilage powder,adding 8 mL 45% ethanol wetting agent,10 g maltodextrin,0.6 g microcrystalline cellulose,6.1 g lactose powder as filler,with 2% magnesium stearate as a lubricant.The products with a good taste and good flavor were prepared.

关 键 词：鲟鱼软骨粉 鸡软骨粉 咀嚼片 工艺 质量 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程] TS254.9[轻工技术与工程—食品科学与工程]