摘要
采用混料设计对虫草菌粉含片的配方进行优化。研究了配方中6种成分的不同比例对产品感官质量的影响,建立了各成分比例与产品感官质量之间的回归模型,获得了含片的最优配方为虫草菌粉59.24%、山梨糖醇25.16%、异麦芽糖醇14.38%、柠檬酸0.28%、硬脂酸镁0.14%、微晶纤维素0.62%。
Mixture design was used to optimize the formula of buccal tablet from the mycelia of Cordyceps sp.The effects of the six ingredients in buccal tablet on the sensory evaluation scores were studied,and the regression model was established.The optimal formula of buccal tablet was mycelia powder 59.24%,sorbitol 25.16%,isomalt 14.38%,citric acid 0.28%,magnesium stearate 0.14%,and microcrystalline cellulose 0.62%.
出处
《食品科技》
CAS
北大核心
2010年第5期109-111,共3页
Food Science and Technology
基金
中国博士后科学基金面上资助项目(20080441059)
关键词
虫草
菌粉
含片
混料设计
cordyceps SP.
mycelia powder
buccal tablet
mixture design
