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采用混料设计对虫草菌粉含片的配方进行优化。研究了配方中6种成分的不同比例对产品感官质量的影响,建立了各成分比例与产品感官质量之间的回归模型,获得了含片的最优配方为虫草菌粉59.24%、山梨糖醇25.16%、异麦芽糖醇14.38%、柠檬酸0.28%、硬脂酸镁0.14%、微晶纤维素0.62%。
Mixture design of Cordyceps powder tablets optimized. The effects of different proportions of the six components on the sensory quality of the product were studied. The regression model was established between the proportion of each component and the sensory quality of the product. The optimized formulation of the tablet was obtained with 59.24% of Cordyceps powder, 25.16% isomalt 14.38% citric acid 0.28% magnesium stearate 0.14% microcrystalline cellulose 0.62%.