芹菜纤维与植物淀粉混合制备空心胶囊的研究

Preparation of hollow capsules on celery fiber and plant starch

为了克服明胶胶囊的缺陷,以芹菜纤维和马铃薯淀粉为主料替代明胶,甘油及蜂蜜为辅料研制纯植物空心胶囊,采用单因素试验及正交实验对其原辅料配比及制备工艺进行优化,结果表明最佳原辅料配比为:芹菜纤维干重:淀粉=3:7,甘油含量3.0%,蜂蜜3.5%;最佳工艺参数:浆料混合温度40℃,保温时间30 min,模具预热温度50℃,烘干温度为50℃。通过利用薄膜测厚仪、智能崩解仪、红外线快速水分测定仪等测试手段得到崩解时限≤10 min、含水量在10%,薄膜厚度平均0.33 mm,成品胶囊外观平整、色泽均匀、无异味、体积、长度均符合国标。

In order to overcome the defect of gelatin capsules, celery fiber and potato starch as main material to replace gelatin, glycerin and honey is complementary, pure plant hollow capsule using single factor experiment and orthogonal experiment on the ratio of raw materials and preparation process were optimized, results show that the optimal ratio of raw materials for： celery fiber dry weight：starch=3：7, glycerin content： 3.0%, honey： 3.5%. The optimum process parameters： pulp mixing temperature 40 ℃, holding time 30 min, mould preheating temperature of 50 ℃, drying temperature of 50 ℃. Through the use of thin film thickness meter, intelligent disintegration instrument, infrared testing means such as rapid moisture tester for 10 min or less disintegration time limit, moisture content at about 10%, the average film thickness 0.33 mm, the finished product capsule smooth, uniform color, no smell, appearance size, length, consistent with national standard.