白芸豆甘蔗渣咀嚼片直接压片法的制备工艺研究  

Preparation of White Kidney Bean-Sugarcane Bagasse Chewable Tablets by Direct Compression

作　　者：刘淑敏 张淑君 梁绮晴 陈文泉 阮艳红 杨娟 LIU Shu-min;ZHANG Shu-jun;LIANG Qi-qing;CHEN Wen-quan;RUAN Yan-hong;YANG Juan(College of Food Science and Engineering,Lingnan Normal University,Zhanjiang 524048,Guangdong,China)

机构地区：[1]岭南师范学院食品科学与工程学院,广东湛江524048

出　　处：《食品研究与开发》2021年第17期93-100,共8页Food Research and Development

基　　金：广东省普通高校青年创新人才项目(2017KQNCX126);岭南师范学院人才专项项目(ZL1803)。

摘　　要：以白芸豆水提物、甘蔗渣为主要原料,采用全粉直接压片工艺,以感官评分为指标,通过单因素试验,考察甘蔗渣粒度、原料(白芸豆水提物和甘蔗渣)质量比、原料添加量、黏合剂(微晶纤维素)添加量、甜味剂(葡萄糖)添加量对咀嚼片的影响。通过响应面分析法,根据中心组合(Box-Behnken)试验设计原理确定白芸豆甘蔗渣咀嚼片的最佳制备工艺,并对产品进行质量评价。试验结果表明,白芸豆甘蔗渣咀嚼片的最佳配方为:原料27%、微晶纤维素10%、葡萄糖40%、可溶性淀粉21%、硬脂酸镁2.0%。其中,白芸豆与过100目筛甘蔗渣的质量比为80∶20。该配方下制得的白芸豆甘蔗渣咀嚼片色泽均匀,表面光滑,硬度与甜度适中,具有甘蔗香气,口感较好,平均片重1.26 g,硬度102.33 N,脆碎度<1%。Using the water extract of white kidney bean and sugarcane bagasse as raw materials,chewable tablets were prepared by the direct compression method.A single factor experiment was performed to investigate the influences of granularity of sugarcane bagasse,mass ratio and amount of raw material(white kidney bean extract and sugarcane bagasse),and amounts of adhesive(microcrystalline cellulose)and sweetener(glucose)on the sensory score of white kidney bean-sugarcane bagasse chewable tablets.The preparation process of the chewable tablets was optimized by a response surface methodology coupled with Box-Behnken design.The quality of the tablet production was evaluated.The optimum formulation of chewable tablets was raw material 27%,microcrystalline cellulose 10%,glucose 40%,soluble starch 21%,and magnesium stearate 2.0%.The mass ratio of white kidney beans and sugarcane bagasse through a 100 mesh sieve was 80∶20.The chewable tablets prepared using the optimized preparation method displayed a uniform color,smooth appearance,moderate hardness and sweetness,unique aroma of sugarcane,and good taste.The weight,hardness,and friability quality of the produced tablets was 1.26 g,102.33 N,and<1%,respectively.

关 键 词：白芸豆水提物 甘蔗渣 咀嚼片 制备工艺 响应面分析 质量评价 

分 类 号：TS205[轻工技术与工程—食品科学]