摘要
以反向菠菜胶囊为研究对象,对胶囊制作工艺的要素进行了单因素试验,研究了菠菜与水的质量比、海藻酸钠、乳酸钙、胶囊体积及成型时间对胶囊的影响并优化了条件。在单因素试验的基础上,设计了正交试验。采用感官评价表征了菠菜胶囊的色泽、外观、口感、韧性;采用质构仪测试了菠菜胶囊的破裂力、破裂力时的位移、硬度、粘附性及胶黏性。研究结果表明:海藻酸钠用量5.2g,乳酸钙用量2.3g,成型时间12min,胶囊体积1.25mL为反向菠菜胶囊的最佳工艺。
In this paper,the single factor experiment for reverse spinach capsule is designed,which investigates the effect of the factors including mass ratio of spinach and water,sodium alginate, calcium lactate,volume of capsule and molding time on the capsule.According to the single factor experiment,the reverse spinach capsule is further studied by the orthogonal experiment. Four variables including color,appearance,texture and taste are adopted for sensory evaluation method. The fracture,displacement,hardness,adhesiveness and gumminess of the capsules are studied by texture analyzer.The results indicate that sodium alginate of 5 .2 g,calcium lactate of 2 .3 g,molding time of 12 min and capsule volume of 1 .25 mL are the best ratio of reverse spinach capsule.
出处
《中国调味品》
CAS
北大核心
2016年第11期10-14,20,共6页
China Condiment
基金
黑龙江省教育厅科学技术研究项目(12541212)
关键词
菠菜
胶囊
反向
感官评价
模糊数学
质构
spinach
capsule
reverse
sensory evaluation
fuzzy mathematics
texture
