摘要
为研究红枣多糖滴丸的最佳制备工艺,采用单因素、正交试验对红枣多糖滴丸的制备工艺进行优化。结果表明:红枣多糖滴丸的最佳制备工艺条件为:药物与基质比为1∶3(质量比),滴制温度80℃,滴速40滴/min,滴距6cm。在此条件下制备的红枣多糖滴丸产品色泽均一,外观圆整光滑不粘连,成型率高。
In order to optimize the preparation technology of jujube polysaccharide dropping pills, and used single factor and orthogonal test to optimize the preparation and technology of jujube polysaccharide drop pills. The results show that the optimum processing technology of the dropping pills as follows: the ratio of herbalextract to base material was 1 ∶ 3(mass ratio);the dropping temperature was 80 ℃;the dropping speed was 40 drop/min and the drops distance was 6 cm.The jujube polysaccharide drop pills prepared under these conditions had uniform color, smooth appearance, and high forming rate.
作者
黄绍天
王步江
李黎
HUANG Shao-tian;WANG Bu-jiang;LI Li(College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China;College of Biotechnology and Food Engineering, Tianjin Tianshi University, Tianjin 301700, China;Tianjin Engineering and Technology Center of Agricultural Products Processing, Tianjin 300384, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第19期165-168,214,共5页
Food Research and Development
关键词
红枣多糖
滴丸
制备
工艺
正交试验
jujube polysaccharide
dropping pill
preparation
process
orthogonal test
