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投稿时间：2017-03-17
投稿时间：2017-03-17
中文摘要: 以葛根天麻为原料，通过单因素试验考察葛根天麻、填充剂、甜味剂等添加量对咀嚼片的感观指标的影响， 并在此基础上采用 D-最优混料设计试验对葛根天麻咀嚼片配方进行优选，得到葛根天麻咀嚼片的最佳处方为：葛根 天麻粉 32 %、麦芽糖醇 20 %、甘露醇 30 %、微晶纤维素 16 %，硬酯酸镁 1.2 %，柠檬酸 0.8 %，得出综合评分为 71.21±0.31，与预测值相符，在此配方下所得产品外观均匀，硬度适中，口感细腻，整体风味良好。
Abstract:This study was designed to use the compound of Puerariae Radix and Gastrodiae Rhizoma applied in chewable table. Effects of amounts of complex Puerariae Radix and Gastrodiae Rhizoma， filler and sweetener were studied via the single factor methodologies， and then optimize the formulations of Puerariae Radix and Gas－ trodiae Rhizoma chewable table using D-optimal mixture design. Study results showed that optimized proportion was Puerariae Radix and Gastrodiae Rhizoma power 32 %，maltitol 20 %，mannitol 30 %，microcrystalline cellu－ lose 16 %，magnesium stearate 1.2 % ，citric acid 0.8 %. The comprehensive score of chewable tablet were 71.21±0.31 under the optimized results， which was consistent with the predicted values. With the optimal formula，the Puerariae Radix and Gastrodiae Rhizoma chewable table tasted fine and smoot，it overall flavor was good.
文章编号：201715021 中图分类号： 文献标志码：A
基金项目:贵阳市科技局“创客空间”项目（筑科合同[20151001]2-7 号）；贵州省科学技术基金计划（黔科合 LH 字[2016]7094）；贵州省大 学生创新创业项目（201514440020）
| Author Name | Affiliation |
| WU De-zhi， TIAN Chang-yi， WANG Yu-yu， YANG Xiao-min， LI Xiao-hong* | Guizhou Institute of Technology， Guiyang 550003， Guizhou， China |
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