牛奶泡腾片配方的响应面优化

Response surface optimization for formulation of milk effervescent tablet

以奶粉为主要原料,以感官评分为评价指标,通过单因素及响应面试验,对牛奶泡腾片的配方进行试验研究,并进行响应面优化,获得牛奶泡腾片的最佳配方为:奶粉添加量35%、崩解剂的酸碱比例为1∶1、乙醇体积分数95%(V/V)、甜菊糖苷添加量2.5%、崩解剂的添加量为55%、硬脂酸镁0.4%、牛奶香精0.24%.以此优化配方,制备的牛奶泡腾片外表细腻光滑,形状规则,在50~60℃的温水中可迅速崩解为乳白色饮品,且崩解液质地均匀一致、口感细腻、酸甜适中,具有特有的乳香风味,感官评分为95.1分.本研究为开发功能性固体饮料提供了一定的参考.

Taking milk powder as raw material and sensory score as evaluation index,the formulation of milk effervescent tablets was experimentally studied and optimized through single factor experiments and response surface experiments.The optimum formulation was as follow:milk powder content 35%,disintegrating agent acid base ratio 1∶1,ethanol concentration 95%(V/V),stevioside content 2.5%,disintegrating agent content 55%,magnesium stearate 0.4%,milk essence 2.4%.The milk effervescent tablets prepared by the optimized formula had the delicate and smooth appearance,regular shape,rapidly disintegrate into milky white drinks in 50~60℃warm water,and the disintegration liquid had uniform texture,delicate taste,moderate sour and sweet,unique milky flavor,obtained the 95.1 sensory score.The research provided certain reference for the development of the functional solid beverage.