基于二次通用旋转组合设计的草果含片配方优化  

Optimize the Formula of a New Amomum tsao-ko Lozenges Using the Quadric Rotatable Design Union Design

作　　者：胡一凡 高晓余 刘磊 赵存朝 田洋 范源洪 HU Yifan;GAO Xiaoyu;LIU Lei;ZHAO Cunchao;TIAN Yang;FAN Yuanhong(College of Agriculture and Biotechnology,Yunnan Agricultural University,Kunming,Yunnan 650201,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China;Plateau Characteristic Agricultural Industry Research Institute,Kunming,Yunnan 650201,China;Yunnan Province Medicine and Food Homology Functional Food Processing Research Center,Kunming,Yunnan 650201,China)

机构地区：[1]云南农业大学农学与生物技术学院,云南昆明650201 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]云南省高原特色农业产业研究院,云南昆明650201 [4]食药同源资源开发与利用教育部工程研究中心,云南昆明650201

出　　处：《热带作物学报》2022年第6期1280-1287,共8页Chinese Journal of Tropical Crops

基　　金：云南省重大科技专项计划项目(No.2019ZG00903,No.202002AA100005);国家科技资源共享服务平台项目(No.NTPGRC2021-015)。

摘　　要：草果是药食兼用的中药材和香料植物之一,富含多种生物活性物质,具有调节胃肠、通便等多种药理作用。但对于草果功能性新产品的研发却鲜有报道,在市场上也极其少见,又因含片具有便于携带和食用的特点,因此本研究采用草果为主要原料制作水提物,喷雾干燥后添加一定的辅料,以感官评分为依据,利用单因素和二次通用旋转设计优化工艺配方,并测定其微生物指标和理化指标,研制一款风味独特的新型草果含片。通过实验探究新型草果含片的最佳工艺流程和最优配方。新型草果含片的最佳工艺流程为:沸水中加入草果粉煮3min(粉∶水=1∶10),尼龙网过滤(重复3次),浓缩滤液,喷雾干燥后得到草果水提物,原辅料混合,制粒,干燥,造粒,过筛(100目筛网),添加硬脂酸镁,压片成型。新型草果含片的最佳配方为:草果水提物含量为25 g,蜂蜜粉含量为100 g,百香果含量为150 g,β-环状糊精含量为15 g,麦芽糊精含量为50 g,白砂糖粉含量为200 g,硬脂酸镁含量为10 g。此条件下制得的草果含片不仅保留了草果的独特风味,且口感细腻、微甜,食用方便,且具有一定的保健功效,是一款对草果开发利用具有极大研究价值的新型产品。在未来的研究中,可对草果含片的保健功效及具体有效成分进行进一步地探究,对草果功效及成分的研究和新产品开发对草果的精深加工和产业发展具有重要意义。Amomum tsao-ko is one of the Chinese medicinal materials and spice plants used for both medicine and food.It is rich in a variety of biologically active substances and has various pharmacological effects such as effective regulation of gastrointestinal and laxative.However,there are few reports on the research and development of new functional products of A.tsao-ko,and they are also extremely rare in the market.Because lozenges are easy to carry and eat,in this study,A.tsao-ko was used as the main raw material to make water extracts,and certain auxiliary materials were added after spray drying.Based on sensory scores,the process formula was optimized by the single factor and secondary universal rotation design,and its microbial and physical and chemical indicators were measured.A new Amomum tsao-ko lozenges with unique flavor was developed.The optimized process for the lozenge with the following steps,Amomum tsao-ko powder mixed in boiling water and cooked for 3 min(powder∶water=1∶10),nylon mesh filtration(repeated three times),concentrated the filtrate,filtrate spray dried to obtain aqueous extract,raw and auxiliary materials mixed,granulated,dried,granulated,screened(100 mesh screen),magnesium stearate added,molded.The results showed that the optimal formula of the new A.tsao-ko lozenges was A.tsao-ko aqueous extract 25 g,honey powder 100 g,passion fruit powder 150 g,β-cyclodextrin 15 g,maltodextrin 50 g,magnesium stearate 10 g,white sugar powder 200 g.The A.tsao-ko lozenges prepared under this condition not only retained the unique flavor of A.tsao-ko,but also had a delicate,slightly sweet taste and convenient eating.It has health benefits and is a new product with great research value for the development and utilization of A.tsao-ko.In the future,the health effects and specific effective ingredients of A.tsao-ko Lozenges can be further explored.Research on A.tsao-ko’s efficacy,ingredients and new products is of great significance to the intensive processing and industrial development of A.tsao-ko.

关 键 词：草果 二次通用旋转组合设计 含片 配方 

分 类 号：TQ461[化学工程—制药化工]