一种富含硫酸软骨素含片的加工工艺

The Processing Technology of a Buccal Tablet Rich in Chondroitin Sulfate

目的:以富含海洋硫酸软骨素的鲨鱼软骨粉为主要原料,研发一种具有改善关节效果的含片。方法:以感官综合评价为考察指标,通过单因素试验和正交试验设计分析,利用模糊综合评价方法优化工艺配方。结果:含片最佳配方为鲨鱼软骨粉添加量50.0%,乳粉添加量25.0%,青柠檬果粉添加量8.0%,预胶化淀粉添加量5.5%,硬脂酸镁添加量0.3%,阿斯巴甜添加量0.8%。结论:经长期试验和加速试验,产品均符合相关标准,可为海洋功能性食品的开发提供参考。

Objective:To develop a lozenge with improved joint effects using shark cartilage powder rich in marine chondroitin sulfate as the main raw material.Method:Using sensory comprehensive evaluation as the evaluation index,the process formula was optimized using fuzzy comprehensive evaluation method through single factor experiments and orthogonal experimental design analysis.Result:The optimal formula for the lozenges is 50.0%shark cartilage powder,25.0%milk powder,8.0%lemon fruit powder,5.5%pre gelatinized starch,0.3%magnesium stearate,and 0.8%aspartame.Conclusion:After long-term and accelerated testing,the product meets relevant standards and can provide reference for the development of marine functional foods.