模糊评价结合响应面实验优化氨糖软骨钙咀嚼片配方工艺

研究增加骨密度保健品氨糖软骨钙咀嚼片的配方工艺，以风味、口感、组织状态为评价指标，在单因素实验的基础上，利用模糊数学和响应面分析方法分析咀嚼片的制备工艺，筛选出最佳配方。通过实验确定最佳配方中原辅料质量比为原料∶甘露醇∶木糖醇∶乳糖∶奶粉=100∶30∶10∶8∶16，在此条件下制成的咀嚼片表面光滑，色泽均匀，入口细腻，味甜，后味微咸，具有浓郁奶香味。
Preparation of bone density-enhancing health food glucosamine chondroitin and calcium chewable tablets was studied. With flavor、taste and appearance as three indicators，response surface experiment was designed on the basis of single factor experiment，which combined with fussy comprehensive evaluation to determine the best formula. The optimized process parameters for chewable tablets was as follows：the content ratio of rawmaterial，mannitol，xylitol，lactose and milk powder was 100∶30∶10∶8∶16. Under this condition，the chewable tablets showed a smooth surface with uniform color，tasted delicate and sweet with unique milk flavor