香菇牛奶泡腾片的配方优化

Formulation Optimization of Lentinus Edodes Milk Effervescent Tablets

本试验以奶粉、香菇粉等为主要原料,通过单因素以及响应面试验对香菇牛奶泡腾片的配方进行优化。结果表明,香菇牛奶泡腾片的最佳配方为香菇粉5%、崩解剂56.9%(碳酸氢钠29.94%,柠檬酸26.96%)、阿斯巴甜2.1%、羧甲基淀粉钠1.8%、奶粉17.4%、硬脂酸镁0.5%和葡萄糖16.3%。该配方下所制得的香菇牛奶泡腾片口感良好,风味独特,感官评分为80.8分。此外,该制备工艺较简单快捷,成品口感柔和,酸甜适中,崩解迅速。

In this experiment,milk powder and shiitake mushroom powder were used as the main raw materials,and the formula of shiitake milk effervescent tablets was optimized through single factor and response surface tests.The results showed that the optimal formula of shiitake milk effervescent tablets was 5%shiitake powder,56.9%disintegrant(sodium bicarbonate 29.94%,citric acid 26.96%),aspartame 2.1%,sodium carboxymethyl starch 1.8%,milk powder 17.4%,magnesium stearate 0.5%and glucose 16.3%.The shiitake mushroom milk effervescent tablet prepared under the formula has good taste and unique flavor,and the sensory score is 80.8 points.In addition,the preparation process is relatively simple and quick,the finished product has a soft taste,moderate sour and sweet,and disintegrates rapidly.