摘要
确定红曲荷叶鹰嘴豆颗粒剂的最佳制备工艺,并对制备的颗粒剂进行质量标准检查。运用单因素考察法结合正交试验确定了红曲荷叶鹰嘴豆颗粒剂的最佳制备工艺,并对颗粒剂进行性状、粒度、水分等相关质量检查。最终确定的颗粒剂的最佳制备工艺为:原料与辅料可溶性淀粉的比例为2∶1,润湿剂乙醇的浓度为95%,红曲、荷叶水提物、发酵鹰嘴豆粉的配比为2∶2∶1。经过质量标准检查,该颗粒剂各项指标均符合要求。本实验确定的颗粒剂成型工艺合理可靠,制备得到的红曲荷叶鹰嘴豆颗粒剂可做为新型溶栓降脂保健功能食品广泛推广。
To determine the best preparation process of red rice ＆amp; lotus leaf ＆amp; natto-chickpea （fermented chickpea） granules, and the quality standards of the prepared granules were also examined. The single factor tests combined with orthogonal experiments were used to optimize the preparation process of red rice ＆amp; lotus leaf ＆amp; natto-chickpea granules, and the following standard targets of the prepared granules such as the shape, regular degree and water content. The optimal preparation processes were： the proportion of raw materials and soluble starch was 2：1, the concentration of ethanol was 95% which was the wetting agent in the process, the ratio of red rice, water extract of lotus leaf and natto-chickpea was 2：2：1. After the quality standard examination, the granules of the indicators were in line with the requirements. The study for optimizing the preparation process of the red rice ＆amp; lotus leaf ＆amp;natto-chickpea granules is reasonable and reliable, and the prepared red rice ＆amp; lotus leaf ＆amp; natto-chickpea gran-ules can be used as a new thrombolytic health food which should be extended in application.
出处
《食品与发酵科技》
CAS
2016年第5期30-34,共5页
Food and Fermentation Science & Technology
基金
国家自然科学基金面上项目(31270618)
哈尔滨市科技局应用技术研究与开发项目(2015RQQXJ044)
黑龙江中医药大学校科研基金(2014bs07)
关键词
红曲
荷叶
鹰嘴豆
颗粒剂
溶栓产品
red rice
lotus leaf
chickpea
granules
thrombolysis product
