仙草润喉糖的制备工艺及体外抗氧化活性

Optimization of Preparation Technology and Activity of Mesona chinensis Lozenge

以仙草为新型的润喉原料加入硬糖糖果中,评定其感官指标,对仙草润喉糖的制备工艺进行优化,测定其抗氧化活性。结果表明,仙草浸膏添加量影响润喉糖的成型和润喉效果,仙草润喉糖的产品配方为白砂糖108 g、液体葡萄糖浆72 g、仙草浸膏12 g、薄荷香精0.7 mL、薄荷脑0.07 g、中药浸膏12 g,该条件下制备的产品润喉效果好,表面光滑颜色均匀,有浓郁的仙草味,糖果坚硬而脆,味道十分好,此条件下制备的润喉糖产品提取液的清除DPPH自由基和羟自由基能力、还原力较强。

Mesona chinensis Benth.was used as raw material,the preparation technology of the new throat lozenges was optimized by sensory evaluation,and its antioxidant activity was determined after adding the new raw material into hard candy.The tesults showed that the amount of Mesona chinensis Benth.extract affected the molding and effect of throat lozenges.The optimized product formula for the throat lozenges was as followed:sugar 108 g,liquid glucose syrup 72 g,Mesona chinensis Benth.extract 12 g,mint essence 0.7 mL,menthol 0.07 g and Chinese medicine extract 12 g.Under the condition of preparation of throat lozenges,throat effect of product was very good.Moreover,the product also showed the surface smooth,uniform color,full aroma,hard and brittle candy,and great taste.Under the condition of the preparation of throat lozenges,DPPH radical and hydroxyl radical scavenging ability of product extract was greater than 90%,and reducing power was also strong.