黑木耳杏仁口服凝胶制剂工艺研究

Study on Auricularia Auricula Almond Oral Gel Preparation Technology

以药食同源药材黑木耳、杏仁与功能性低聚糖为原料,根据中医药理论和现代肠道内环境代谢理论,建立合理工艺,对成型工艺进行考察,确定最佳制备工艺,开发可以改善肠道功能,缓解便秘的药食同源黑木耳杏仁口服凝胶功能食品。本文以感官评分为评价指标,通过单因素和正交试验优选黑木耳杏仁口服凝胶的制备工艺,并初步评价黑木耳杏仁口服凝胶的营养成分。结果发现,黑木耳杏仁口服凝胶最佳工艺参数为优选卡拉胶与魔芋胶1∶1复合使用成胶,氯化钾为0.02%,柠檬酸∶柠檬酸钠为3∶1,温度为70~80℃,放大生产后状态稳定,可作为调解肠道功能的食品进行食用。

Based on traditional Chinese medicine,auricularia auricula,almond and functional oligosaccharides,according to the theory of traditional Chinese medicine and modern theory of intestinal environment metabolism,a reasonable process was established,the molding process was investigated,the best preparation process was determined,and the functional food of oral and gelling of the auricularia auricula and almonds was developed,which could improve intestinal function and relieve constipation.Taking sensory score as an evaluation index,the preparation technology of black fungus almond oral gel was optimized by single factor and orthogonal test,and the nutritional components of black fungus almond oral gel were preliminarily evaluated.The results showed that the best technological parameters of auricularia auricula almond oral gel were the best combination of carrageenan and konjac glucomannan 1∶1,and 0.02%of potassium chloride,citric acid∶sodium citrate 3∶1 and 70~80℃.The state is stable after scale-up production,and it can be used as food for mediating intestinal function.