三联益生菌复合发酵枸杞泡腾片的工艺优化及质量检测

李月婵1; 2; 操俊1; 2; 庄林1; 2; 王佳丽1; 2; 张同存1; 2; 詹永成3; 罗学刚1; 2*

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DOI:10.12161/j.issn.1005-6521.2022.19.014

食品研究与开发:2022,43(19):109-116

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三联益生菌复合发酵枸杞泡腾片的工艺优化及质量检测

李月婵1，2，操俊1，2，庄林1，2，王佳丽1，2，张同存1，2，詹永成3，罗学刚1，2*^1,2,3

(1.天津科技大学生物工程学院工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室，天津 300457;2.天津市微生物代谢与发酵过程控制技术工程中心，天津 300457;3.宁夏杞果兄弟生物科技有限公司，宁夏中卫 755000)

Process Optimization and Quality Inspection of Triple Probiotics-Fermented Wolfberry Effervescent Tablets

LI Yue-chan1，2，CAO Jun1，2，ZHUANG Lin1，2，WANG Jia-li1，2，ZHANG Tong-cun1，2，ZHAN Yong-cheng3，LUO Xue-gang1，2*^1,2,3

(1.Key Lab of Industrial Fermentation Microbiology of the Ministry of Education&Tianjin Key Lab of Industrial Microbiology，College of Biotechnology，Tianjin University of Science&Technology，Tianjin 300457，China;2.Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control，Tianjin 300457，China;3.Ningxia Wolfberry Brothers Biotechnology Co.，Ltd.，Zhongwei 755000，Ningxia，China)

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投稿时间：2022-03-04

中文摘要: 以三联益生菌复合发酵枸杞冻干粉为主料，利用湿法制粒压片法生产口感丰富的发酵枸杞泡腾片。以感官评分为指标，通过单因素试验及响应面设计优化矫味剂含量、泡腾剂含量及泡腾剂酸碱质量比。并且对该最优工艺生产的泡腾片进行质量检测，包括外观、重量差异、崩解时间、pH值、硬度和脆碎度。结果表明：发酵枸杞泡腾片的最佳工艺为矫味剂含量为2.9%、泡腾剂含量为69.1%、泡腾剂酸碱质量比为1.2∶1。质量检测结果表明，所制泡腾片符合《中华人民共和国药典》2020年版的相关规定。

中文关键词: 发酵枸杞泡腾片响应面试验感官评分质量检测

Abstract:Fermented wolfberry effervescent tablets were manufactured by wet granulation and tableting method from triple probiotics-fermented wolfberry dry powder.Single-factor experiments and response surface methodology were used for experimental analysis to optimize the amount of flavoring agent，the amount of effervescent agent，and the acid-base mass ratio of effervescent agent with sensory scores as indicators.The effervescent tablets produced under the optimized conditions were tested for quality，including appearance，quality difference，disintegration time，pH value，hardness，and friability.The results showed that the process for fermented wolfberry effervescent tablets was optimized as follows：flavoring agent amount of 2.9%，effervescent agent amount of 69.1%，and acid-base mass ratio of effervescent agent of 1.2∶1.As revealed by quality inspection，the prepared effervescent tablets met the relevant regulations ofhe 2020 edition of the Pharmacopoeia of the People's Republic of China.

keywords: fermented wolfberry effervescent tablets response surface methodology sensory score quality inspection

文章编号：202219014 中图分类号： 文献标志码：

基金项目:国家重点研发计划（2017YFD0400300）

作者	单位
李月婵1，2，操俊1，2，庄林1，2，王佳丽1，2，张同存1，2，詹永成3，罗学刚1，2*	1.天津科技大学生物工程学院工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室，天津 300457；2.天津市微生物代谢与发酵过程控制技术工程中心，天津 300457；3.宁夏杞果兄弟生物科技有限公司，宁夏中卫 755000

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Affiliation

LI Yue-chan1，2，CAO Jun1，2，ZHUANG Lin1，2，WANG Jia-li1，2，ZHANG Tong-cun1，2，ZHAN Yong-cheng3，LUO Xue-gang1，2*

1.Key Lab of Industrial Fermentation Microbiology of the Ministry of Education&Tianjin Key Lab of Industrial Microbiology，College of Biotechnology，Tianjin University of Science&Technology，Tianjin 300457，China；2.Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control，Tianjin 300457，China；3.Ningxia Wolfberry Brothers Biotechnology Co.，Ltd.，Zhongwei 755000，Ningxia，China

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