桦褐孔菌压片糖果的制备工艺研究

Study on the preparation technology of tablet candy of inonotus obliquus

目的研制既具备药理作用又健康美味的桦褐孔菌压片糖果,并使用正交试验设计对其制备工艺进行优化。方法以桦褐孔菌粉末为原料,对影响压片糖果质量的因素进行单因素考察,在此基础上,选取桦褐孔菌用量,稀释剂(MCC∶乳糖)比例,阿拉伯半乳糖,酵母β葡聚糖设计4因素3水平的正交实验,采用综合加权评分法,得到最佳处方。结果正交试验优化后最佳工艺:桦褐孔菌添加量25%,稀释剂MCC∶乳糖为1∶2.5,阿拉伯半乳糖添加量为10%,酵母β葡聚糖为1.3%,硬脂酸镁添加量为1%,三氯蔗糖添加量为0.15%。结论试验研制的桦褐孔菌压片糖果既保证了产品质量又健康美味,具有良好的市场前景。

To prepare tablet candy of Inonotus obliquus with pharmacological action and health delicacy.The preparation technology was optimized by orthogonal experimental design.Using Inonotus obliquus as raw material,adding a certain proportion of MCC and lactose as diluent,magnesium stearate as lubricant,sucralose as flavor modifier,arabinogalactan,yeast beta-glucan and other adjuvants,we developed Inonotus obliquus tablet candy by wet pressing technology.The optimum formula was obtained by single factor investigation,weighted average method,and orthogonal design.The optimum prescription ratio of foramen obliquus tablet candy was:foramen obliquus 25%,MCC:lactose 1∶2.5,magnesium stearate 1%,sucralose 0.15%,arabinogalactose 10%,yeast beta-glucan 1.3%.The tablet candy prepared by Inonotus obliquus not only guarantees active substances and nutrients,but also is healthy and delicious,and has good market prospects.