葛花含片的工艺及其性能  

The Process and Properties of Gehua Lozenges

作　　者：李京九 赵昕[1] LI Jingjiu;ZHAO Xin(School of Food Engineering,Wuchang Institute of Technology,Wuhan 430056)

机构地区：[1]武昌工学院食品与环境工程学院,武汉430056

出　　处：《食品工业》2020年第6期44-47,共4页The Food Industry

基　　金：武昌工学院校级学生项目(2018XSZ14);湖北省大学生创新创业训练计划项目(201813241011)。

摘　　要：采用葛花为原料研制含片,以产品外观,口感,性能评分为依据,采用正交试验确定含片的最佳配方。结果表明,无水葡萄糖10%,麦芽糊精10%,葛花提取物1.2%,硬脂酸镁1.2%,该条件下制成的口含片最佳,同时对含片质量进行性状、硬度、溶解时限、溶出度的测定。The Gehua was used as raw material to develop hangover tablets.Based on the appearance,taste and performance of the product,the optimal formula of the flaky tablets was determined by orthogonal experiment.The results showed that the optimal formula was that anhydrous glucose 10%,the maltodextrin 10%,the isoflavone extract 1.2%,and the magnesium stearate 1.2%.The quality,hardness,dissolution time limit and dissolution of the lozenge were measured.

关 键 词：葛花 工艺 含片 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]