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Position: Home > Articles > Processing Optimization of Chuanmingshen Lozenge Guizhou Agricultural Sciences 2017 (5) 113-118

川明参含片加工工艺的优化

作  者:
黄彭;张长贵;张超;秦文;魏琴;王松;张健;李卫天
单  位:
宜宾学院生命科学与食品工程学院;固态发酵资源利用四川省重点实验室;四川农业大学食品学院
关键词:
川明参;含片;响应面;PVPP
摘  要:
为优化川明参的产业结构,以国家地理标志产品川明参为原料,通过干燥试验、响应面优化调和试验,PVPP粘合试验和硬脂酸润滑试验优化川明参含片加工工艺参数。结果表明:最佳工艺条件为真空冷冻干燥,川明参粉∶木糖醇=4∶1,7.5%蛋白糖,0.10%柠檬酸,20%PVPP的60%乙醇溶液为造粒粘合剂,2%硬脂酸镁为润滑剂,该条件下所得川明参含片酸甜适宜,润滑性较好,略有川明参的草药味。
译  名:
Processing Optimization of Chuanmingshen Lozenge
作  者:
HUANG Peng;ZHANG Changgui;ZHANG Chao;QIN Wen;WEI Qin;WANG Song;ZHANG Jian;LI Weitian;College of Life Science and Food Engineering,Yibin University;Sichuan Key Laboratory of Solid State Fermentation Resources Utilization;College of Food Science,Sichuan Agricultural University;
关键词:
Chuanmingshen;;lozenge;;response surface;;PVPP
摘  要:
Chuanmingshen is a national product of geographical indication.The processing parameters of Chuanmingshen lozenge are optimized by the tests of drying,response surface harmony,PVPP adhesion and stearic acid lubrication to optimize the industrial structure of Chuanmingshen.Results:The optimum processing conditions of Chuanmingshen lozenge include vacuum freeze drying,Chuanmingshen powder/xylitol ratio = 4 ∶1,7.5% aspartame,0.10% citric acid,60% ethanol solution with 20% PVPP(a granulation adhesive)and 2% magnesium stearate(a lubricant).Chuanmingshen lozenge produced under the optimum processing conditions has the advantages of appropriate sour and sweet,better lubricity and slight Chuanmingshen herb scent.

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