罗汉参咀嚼片制备工艺优化与质量评价  

Optimization on Processing Technology and Quality Evaluation of Luohanshen Chewable Tablets

作　　者：魏永峰 袁文鹏 黄志强 赵滨 WEI Yong-feng;YUAN Wen-peng;HUANG Zhi-qiang;ZHAO Bin(Heze Branch,Qilu University of Technology(Shandong Academy of Sciences),Biological Engineering Technology Innovation Center of Shandong Province,Heze 274000,Shandong,China)

机构地区：[1]齐鲁工业大学(山东省科学院)山东省科学院菏泽分院,山东省生物工程技术创新中心,山东菏泽274000

出　　处：《食品研究与开发》2020年第24期142-147,共6页Food Research and Development

摘　　要：为丰富咀嚼片口味,以单县特产罗汉参为原料,制备一种罗汉参咀嚼片。以感官评分为指标,通过单因素试验和响应面试验对罗汉参咀嚼片配方进行优化,对优化工艺制备的咀嚼片进行质量评价。结果表明,罗汉参咀嚼片的最佳配方为:罗汉参添加量31.2%、木糖醇添加量23.3%、柠檬酸添加量2.3%、甘露醇添加量42.5%、硬脂酸镁添加量0.7%。该咀嚼片呈淡棕黄色、带有罗汉参特有的风味,含水量≤9%、硬度≥42 N、成粒率≥93%、重量差异±4.9%。In order to enrich the taste of chewable tablets,this study selected Luohanshen which was Shan county special local product as material to prepare a kind of chewable tablet.Taking sensory scores as index,the formula of Luohanshen chewable tables was optimized by single factor test and response surface test.The results showed that the optimal formula of Luohanshen chewable tablets was as follows:Luohanshen addition 31.2%,xylitol addition 23.3%,citric acid addition 2.3%,mannitol addition 42.5%,magnesium stearate addition 0.7%.The chewable tablet had light brown,with a unique flavor of Luohanshen,the water content≤9%,the hardness≥42 N,the granulation rate≥93%,the weight difference±4.9%.

关 键 词：罗汉参 咀嚼片 响应面法 配方 质量评价 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]