荆芥口香糖的工艺优化

Process optimization of Schizonepeta tenuifolia briq chewing gum

开发一款以荆芥、胶基作为主要原料,并以木糖醇、抗坏血酸、麦芽糊精作为辅料的新型的口香糖产品.通过质构分析和正交试验,确定荆芥口香糖的最佳配方.采用滤纸片扩散法测定荆芥口香糖抑菌效果.试验结果发现荆芥口香糖的最佳配方:胶基10 g,木糖醇6 g,荆芥汁5 m L,麦芽糊精3 g,抗坏血酸0.3 g.荆芥口香糖对金黄色葡萄球菌的抑菌圈大小为12.80±1.96 mm,对大肠杆菌的抑菌圈为11.04±0.09 mm,对白假丝酵母菌的抑菌圈直径为8.97±0.06 mm.此条件下制备的口香糖质量稳定,感官品质较好,具有一定的抑菌效果.

To develop a new chewing gum product with Schizonepeta tenuifolia briq and gum base as the main raw materials and xylitol,ascorbic acid and maltodextrin as the excipients.The optimum formulation of Schizonepeta tenuifolia briq chewing gum was determined by texture analysis and orthogonal test.The bacteriostatic effect of Schizonepeta tenuifolia briq chewing gum was determined by filter paper diffusion method.The results showed that the optimum formula of gum 10 g,xylitol 6 g,Schizonepeta tenuifolia briq juice 5 m L,maltodextrin 3 g,ascorbic acid 0.3 g.Using Staphylococcus aureus,Escherichia coli,Candida albicans,three representative strains,investigating the inhibitory effect of chewing gum by inhibition zone experiment.The results showed that the gum have antibacterial effect on Staphylococcus aureus,and the size of inhibition zone was 12.80±1.96 mm,antibacterial circle diameter of Escherichia coli was 11.04±0.09 mm,and antibacterial circle diameter of Candida albicans was 8.97±0.06 mm.Under this condition,the quality of the gum is stable,the sensory qualities are better,and has a significant inhibitory effect.