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投稿时间：2020-01-16
投稿时间：2020-01-16
中文摘要: 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%。
Abstract: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%.
文章编号：202024024 中图分类号： 文献标志码：
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