摘要
为了寻求以葛根全粉为主要成分的咀嚼片最佳配方设计,采用混料设计研究了配方中六种成分的不同组合对咀嚼片感官质量的影响,建立各成分配比与产品感官质量之间的回归模型,考查了配方中各组分的互作效应。获得了咀嚼片的最优配方为:葛根全粉46.44%,麦芽糖醇25.28%,低聚异麦芽糖19.02%,山梨糖醇8.57%,柠檬酸0.27%,微晶纤维素0.42%。
In order to obtain optimal formulation of Puerarin lobata chewing tablet, the effects of different mixtures of six components in Puerarin lobata chewing tablet on sensory evaluation value of the chewing tablet were studied using mixture design. Regression model on ratio of components and sensory evaluation score was established. The results suggested that the optimal formulation of Puerarin lobata chewing tablet is Puerarin lobata powder 46.44%, material 25.28%, isomalto-oligosaccharide 19.02%, sorbitol 8.57%, citric acid 0.27% and microcrystalline cellulose 0.42%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第7期188-191,共4页
Food Science
关键词
混料设计
葛根咀嚼片
优化
mixture design
Puerarin lobata chewing tablet
optimization
