摘要
为了优化黄蜀葵咀嚼片配方,首先以甜味、酸味、桔子味、黄蜀葵粉味为评价指标,应用响应面法对其口感进行综合评价,确定矫味剂的最佳添加比例,然后再以硬度、得粒率、片重差异为评价指标,通过单因素实验,确定聚维酮K_(30)的添加比例。试验结果表明,最优配方为:甜菊糖苷1.01%、无水柠檬酸3.09%、桔子香精0.78mL/g、聚维酮K_(30)5.00%。此配方制得的成品表面光滑、色泽均匀、硬度适宜、口感细腻、酸甜可口且具有独特的桔子风味。所优化的制备工艺稳定可行,可为黄蜀葵咀嚼片的进一步开发和利用提供技术参考。
To optimize the formulation of Abelmoschus manihot chewable tablets,the response surface test was used to optimize the formulation of Abelmoschus manihot chewable tablets with sweet taste,sour,orange flavour and Abelmoschus manihot powder flavour as evaluation indexes,and the flavour was evaluated comprehensively.The results showed that the optimal formulation was that povidone K_(30)5.00%,stevia glycoside 1.01%,anhydrous citric acid 3.09%,orange essence 0.78mL/g,and under this condition,the Abelmoschus manihot chewable tablets showed a smooth surface with uniform color,suitable hardness,and the taste was delicate,sweet and sour with a distinctive orange flavour.The optimized preparation process is stable and feasible,and provides technical proof for further exploitation of the plant.
作者
罗仁琪
李俊良
植飞
LUO Ren-qi;LI Jun-liang;ZHI Fei(School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《武汉轻工大学学报》
2021年第2期92-96,112,共6页
Journal of Wuhan Polytechnic University
基金
武汉轻工大学大学生科研项目(xsky2020014).
关键词
黄蜀葵
咀嚼片
响应面
制备工艺
处方设计
Abelmoschus manihot
chewable tablets
response surface
preparation process
formulation design
