文献类型：期刊文献

中文题名：响应面法优化黑蒜黑米低糖咀嚼片的工艺研究

英文题名：Optimization of Process of Black Garlic Black Rice Low Sugar Chewable Tablets by Response Surface Methodology

作者：施凯丽[1];刘少伟[1]

机构：[1]华东理工大学生物工程学院,上海200237

年份：2018

卷号：39

期号：6

起止页码：36

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2017】；

语种：中文

中文关键词：黑蒜;黑米;咀嚼片;低糖;响应面分析

外文关键词：black garlic;black rice;chewable tablets;low sugar;response surface analysis

摘要：研究以黑蒜和黑米为原料,采用湿法造粒工艺开发具有保健功能的低糖咀嚼片。通过单因素试验,以咀嚼片的色泽、口感、风味、外观、硬度为指标来筛选合适的填充剂、黏合剂、矫味剂和润滑剂。通过四因素三水平的响应面分析试验,以感官评分为响应值来优化配方。确定最佳方案为黑蒜26.00%、黑米15.60%、微晶纤维素(MCC)28.92%、甘露醇18.14%、VC 2.02%、羧甲基纤维素钠(CMC)9.18%、硬脂酸镁2.0%、香草香精1.0%、乙醇体积分数80.0%,此时感官评分为最高(86.84)。验证试验表明此配方下制备的咀嚼片表面光洁,色泽均匀,硬度适中,口感适宜,具有抗氧化、降血压、保护胃肠道、提高免疫力等保健功效。
Taking black garlic and black rice as raw materials, this study aimed to develop a low sugar chewable tablet with healthy function by wet granulation. Single factor experiments were conducted to select suitable fillers, adhesives, flavoring agents and lubricants based on the color, taste, flavor, appearance and hardness of chewable tablets. The response surface methodology of four factors and three levels was applied to optimize the formula with sensory evaluation as the response value. The best process was black garlic 26.00%, black rice 15.60%, microcrystalline cellulose（MCC） 28.92%, mannitol 18.14%, VC 2.02%, carboxymethyl cellulose（CMC） 9.18%, stearic acid magnesium 2.0%, vanilla flavor 1.0%, ethanol concentration 80.0%, and sensory score was up to 86.84. The test showed that the chewable tablets made from this formula had smooth surface, uniform color, moderate hardness and refreshing taste, including antioxidant, blood pressure lowering, gastrointestinal protection and immunity enhancing functions.