摘要
[目的]制备出酸甜可口的鸡油菌咀嚼片。[方法]以辅料配比和加入量、鸡油菌加入量及粉碎度为变量,以鸡油菌咀嚼片口感为指标进行综合评分,通过湿法制粒工艺,应用响应面对鸡油菌咀嚼片配方进行优化。[结果]在鸡油菌子实体粉碎度为120目、鸡油菌加入量为12.5%、柠檬酸加入量为1.5%、甘露醇与糊精比例为1∶1、加入干颗粒质量1%的硬脂酸镁时,可制备出酸甜可口的咀嚼片。[结论]所制得的鸡油菌咀嚼片无腥土味,对于鸡油菌的开发起到一定的借鉴作用。
[ Objective ] The research aimed to prepare sour, sweet and delicious Cantharellus cibarius Fr. chewable tablets. [ Method ] With the proportion and addition amount of excipients and dosage and grinding degree of Cantharellus cibarius Fr. as variable,the taste of Cantharellus cibarius Fr. chewable tablets as indexes, comprehensive score was performed. The process of wet granulation technique was adopted to optimize the formulation of Cantharellus cibarius Fr. chewable tablets through response surface. [ Result] When the crushing degree of chanterelle was 120 mesh, the addition amount of chanterelle was 12.5 % , the addition of citric acid was 1.5 % , the ratio of mannitol and dextrin was 1 ： 1, the magnesium stearate with flavoring agent mass of 1% was added, the delicious chewable tablets with sweet and sour tastes could be produced. [ Conclusion ] The produced Cantharellus cibarius Ft. chewable tablets have no fishy tastes, which could provide references for the development of chanterelle.
出处
《安徽农业科学》
CAS
2017年第5期129-132,共4页
Journal of Anhui Agricultural Sciences
基金
海南省普通高等学校研究生创新科研课题(Hys2015-65)
关键词
鸡油菌
咀嚼片
响应面
工艺优化
Cantharellus eibarius Fr.
Chewable tablets
Response surface
Process optimization
