益生菌咀嚼片辅料优化研究及其口感评价

目的:以发酵乳杆菌为主要原料,添加适量辅料,采用湿法制粒制备益生菌咀嚼片.方法:通过单因素试验和正交试验,以益生菌活菌存活率、片子成型性为考察指标,筛选益生菌咀嚼片配方主要辅料.采用成对偏爱检验法,与市售火爆同类型产品B进行口感对比评价.结果:优选主要辅料比例为低聚半乳糖20％、麦芽糖醇65％、柠檬酸0.5％.经口感对...

Study on Optimization of Excipients and Taste Evaluation of Probiotic Chewable Tablets

Objective:To prepare probiotic chewable tablets by wet granulation with fermented lactobacillus as the main raw material and appropriate auxiliary materials.Method:Through single factor test and orthogonal test,the main excipients of probiotic chewable tablet formulation were screened with the survival rate of probiotic bacteria and the formability of chewable tablets as the indicators.Paired preference test was used to compare and evaluate the taste with the popular same type of product B.Result:The optimal proportion of main excipients was galacto-oligosaccharide 20%,maltitol 65%,and citric acid 0.5%.According to the comparative evaluation of taste,consumers have no significant difference in taste preference between probiotic chewable tablets and similar product B in the market.Conclusion:The optimized probiotic chewable tablets have high viable rate,good formability and good taste,which can provide theoretical and practical basis for the development of probiotic chewable tablets.