龙眼超微粉含片的配方优化及品质评价

Formula Optimization and Quality Evaluation of the Buccal Tablets of Superfine Longan Powder

该文利用超微粉碎技术将龙眼干二次加工为龙眼超微粉,并结合适宜的填充剂、甜味剂直接压片制备龙眼超微粉含片。通过响应面法优化得到最佳配方,并对以最佳工艺制备的含片进行水分含量、硬度以及色度的检测。结果表明:龙眼超微粉含片的最佳工艺配方为龙眼超微粉50%、奶粉50%、木糖醇4%(以基料总质量计);最优配方下制备的含片水分含量为13.09%,硬度为107.84 N,色泽与纯龙眼超微粉含片相似。在此配方下制得的含片口感好,并且符合该产品应有的色泽以及感官要求,能够充分保留龙眼的特征风味。

Superfine grinding technology was employed to produce superfine longan powder from dried longan.The buccal tablets of superfine longan powder were prepared by direct pressing method combined with proper fillers and sweeteners. The formula was optimized by response surface methodology and then the moisture content,hardness and color of the buccal tablets prepared under the optimal formula were investigated. The optimal formula of the buccal tablets of superfine longan powder was composed of 50% superfine longan powder,50% milk powder,and 4% xylitol(based on the total mass of basic material). The buccal tablets produced with the optimal formula had the moisture content of 13.09%,the hardness of 107.84 N,and the color similar to that of the buccal tablets prepared with pure superfine longan powder. Moreover,the buccal tablets had good taste,good color,and high sensory quality and fully retained the characteristic flavor of fresh longan.