摘要
【目的】为优化以沙棘叶为原料开发的沙棘叶速溶颗粒冲剂的制粒配方工艺。【方法】通过对冲剂色泽、组织状态、风味口感、溶解性进行权重分析,建立模糊数学感官评价方法,并以模糊综合感官评分为指标,采用正交试验法设计优化其配方和工艺参数。【结果】在麦芽糊精质量分数15%、润湿剂质量分数20%、木糖醇质量分数20%、烘干温度50℃条件下感官评价分数为94.15。该配方制得的颗粒冲剂颗粒均匀,色泽呈均一的咖啡色,溶解速度快,溶液棕黄透亮,无苦涩,无明显沉淀。【结论】研究结果为沙棘叶速溶颗粒冲剂的开发提供了参考。
【Objective】To optimize the formulation technology of instant granules developed from sea buckthorn leaves.【Method】The fuzzy mathematical sensory evaluation method was established by weight analysis of color,structure,aroma,taste and solubility of granules,and the orthogonal test method was used to optimize the formulation process of sea buckthorn leaf instant granules with fuzzy comprehensive sensory score as the index.【Result】Under the conditions of 15%maltodextrin,20%wetting agent,20%xylitol and 50℃drying temperature,the sensory evaluation score was 94.15.The granules produced by this formula are uniform,brown in color,the solution is light brown,no bitterness,no obvious precipitation.【Conclusion】The results provide a reference for the development of instant granules from sea buckthorn leaves.
作者
丁洁
滕维锋
沙芮
陈静
牛犇
DING Jie;TENG Weifeng;SHA Rui;CHEN Jing;NIU Ben(Gansu Institute of Business&Technology Co.LTD,Lanzhou 730010,China)
出处
《甘肃农业大学学报》
CAS
CSCD
2023年第1期235-242,共8页
Journal of Gansu Agricultural University
基金
甘肃省科技计划项目(21YF5NA008)。
关键词
沙棘叶
速溶颗粒冲剂
模糊数学
感官评价
sea buckthorn leaves
instant granule
Fuzzy mathematics
sensory evaluation
