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Article(id=1151437192535617826, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250228001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1740672000000, receivedDateStr=2025-02-28, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752453619369, onlineDateStr=2025-07-14, pubDate=1749916800000, pubDateStr=2025-06-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752453619369, onlineIssueDateStr=2025-07-14, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752453619369, creator=13701087609, updateTime=1752453619369, updator=13701087609, issue=Issue{id=1151437189243089177, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='11', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752453618584, creator=13701087609, updateTime=1767768054466, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1215670588966883492, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1215670588966883493, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=300, endPage=306, ext={EN=ArticleExt(id=1151895323094955007, articleId=1151437192535617826, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Optimization of Guizhou Gastrodia elata Blume enzyme tablet sugar formula using response surface methodology, columnId=1151895321719223288, journalTitle=Journal of Food Safety & Quality, columnName=Food Processing and Technology, runingTitle=null, highlight=null, articleAbstract=

Objective To develop a Gastrodia elata Blume enzyme tablet sugar and optimize its formula using response surface methodology. Methods By utilizing the extensive pharmacological activities of the main active ingredients in Gastrodia elata Blume, using Gastrodia elata Blume enzyme concentrate as the main raw material and xylitol, citric acid, maltodextrin and magnesium stearate as auxiliary materials, an experiment was designed using response surface methodology, and sensory evaluation was used as the evaluation index to optimize the tablet sugar formula. Results The optimal ratio was determined by examining the effects of the ratio of concentrated raw materials, sweeteners, and acidifiers on the quality of compressed sugar. The best ratio was: Gastrodia elata Blume enzyme concentrate 215 g, xylitol 596 g, citric acid 11 g and maltodextrin 225 g and magnesium stearate 10 g. Conclusion This study optimizes the formula of Gastrodia elata Blume enzyme tablet sugar, effectively utilizing Gastrodia elata Blume resources to lay a scientific foundation for the research and development of tablet sugar, and opening up new possibilities for the utilization of traditional Chinese medicine.

, correspAuthors=Qi YUAN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Bo-Ya JIN, Qi YUAN, Yu-Jie HUANG), CN=ArticleExt(id=1151895331387093071, articleId=1151437192535617826, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=响应面法优化贵州天麻酵素压片糖配方, columnId=1151895322281734685, journalTitle=食品安全质量检测学报, columnName=食品加工与工艺, runingTitle=null, highlight=null, articleAbstract=

目的 开发一款天麻酵素压片糖, 并通过响应面法对其配方进行优化。方法 利用天麻主要效应成分广泛的药理活性, 以天麻酵素浓缩液为主要原料, 木糖醇、柠檬酸、麦芽糊精、硬脂酸镁为辅料, 通过响应面法设计实验, 以感官评分为评价指标, 对压片糖配方进行优化。结果 通过考察原料浓缩液、甜味剂和酸味剂的比例对压片糖品质的影响, 得出最佳配比: 天麻酵素浓缩液添加量215 g, 木糖醇添加量为596 g, 柠檬酸添加量为11 g, 麦芽糊精225 g; 硬脂酸镁10 g。结论 本研究对天麻酵素压片糖配方进行了优化, 有效利用了天麻资源为压片糖的研发奠定了科学基础, 为中药材的利用开辟新的可能性。

, correspAuthors=原琦, authorNote=null, correspAuthorsNote=
* 原琦(1989—), 男, 硕士, 讲师, 主要研究方向为食品活性成分。E-mail:
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#金博雅和原琦为共同第一作者

金博雅(2003—), 女, 主要研究方向为食品工艺。E-mail:

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金博雅(2003—), 女, 主要研究方向为食品工艺。E-mail:

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金博雅(2003—), 女, 主要研究方向为食品工艺。E-mail:

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Agricultural Product Processing, 2025(3): 1-6, 11., articleTitle=Optimization of GABA based candy flavored soft candy formula using response surface methodology, refAbstract=null)], funds=[Fund(id=1167030797329507143, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, awardId=省级立项, language=CN, fundingSource=2023年贵州医科大学创新创业训练计划项目(省级立项), fundOrder=null, country=null), Fund(id=1167030797396616008, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, awardId=JG2024068, language=CN, fundingSource=贵州医科大学2024年校级本科教学内容和课程体系改革项目(JG2024068), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1167030794775175967, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, xref=null, ext=[AuthorCompanyExt(id=1167030794787758880, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, companyId=1167030794775175967, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=School of Public Health and Health, Guizhou Medical University, Guiyang 550000, China), AuthorCompanyExt(id=1167030794796147489, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, companyId=1167030794775175967, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=贵州医科大学公共卫生与健康学院, 贵阳 550000)])], figs=[ArticleFig(id=1167030796159296313, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=EN, label=Fig.1, caption=Effects of adding Gastrodia elata Blume enzyme concentrate, xylitol and citric acid on the quality of tablet sugar, figureFileSmall=s3d1pEGNOB0bOraMdlWk1Q==, figureFileBig=R7yZp18qNxHD5Crzu1WRsw==, tableContent=null), ArticleFig(id=1167030796218016570, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=CN, label=图1, caption=天麻酵素浓缩液、木糖醇、柠檬酸添加量对压片糖品质的影响, figureFileSmall=s3d1pEGNOB0bOraMdlWk1Q==, figureFileBig=R7yZp18qNxHD5Crzu1WRsw==, tableContent=null), ArticleFig(id=1167030796272542523, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=EN, label=Fig.2, caption=Analysis results of response surface, figureFileSmall=wW9kDdymcFZt6JZSYHlXJQ==, figureFileBig=g+9ohftJdBhj9rQdktz9ow==, tableContent=null), ArticleFig(id=1167030796327068476, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=CN, label=图2, caption=响应面分析结果, figureFileSmall=wW9kDdymcFZt6JZSYHlXJQ==, figureFileBig=g+9ohftJdBhj9rQdktz9ow==, tableContent=null), ArticleFig(id=1167030796377400125, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=EN, label=Table 1, caption=

Factors and level settings of response surface test (g)

, figureFileSmall=null, figureFileBig=null, tableContent=
水平 因素
A(天麻酵素浓缩液添加量) B(木糖醇添加量) C(柠檬酸添加量)
-1 200 500 5.0
0 275 580 12.5
1 350 660 20.0
), ArticleFig(id=1167030796440314686, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=CN, label=表1, caption=

响应面实验因素与水平设置(g)

, figureFileSmall=null, figureFileBig=null, tableContent=
水平 因素
A(天麻酵素浓缩液添加量) B(木糖醇添加量) C(柠檬酸添加量)
-1 200 500 5.0
0 275 580 12.5
1 350 660 20.0
), ArticleFig(id=1167030796490646335, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=EN, label=Table 2, caption=

Sensory evaluation criteria for Gastrodia elata Blume enzyme tablet sugar

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 评价标准 感官评分/分
外观
(20分)		 组织细腻、无明显颗粒、完整饱满、无裂缝 15~20
组织不饱满、稍有裂缝 8~14
组织粗糙、裂缝严重、变形、不成粒 0~7
口感
(50分)		 口感适宜、酸甜、无异味、具有天麻的纯正中药味 35~50
口感过酸或过甜、天麻味淡 16~34
口感令人不适、无中药味、有异味 0~15
色泽
(30分)		 色泽均匀、无异色、呈黄色 21~30
色泽浑浊、呈褐色 11~20
色泽不均匀 0~10
), ArticleFig(id=1167030796629058368, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=CN, label=表2, caption=

天麻酵素压片糖感官评分标准

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 评价标准 感官评分/分
外观
(20分)		 组织细腻、无明显颗粒、完整饱满、无裂缝 15~20
组织不饱满、稍有裂缝 8~14
组织粗糙、裂缝严重、变形、不成粒 0~7
口感
(50分)		 口感适宜、酸甜、无异味、具有天麻的纯正中药味 35~50
口感过酸或过甜、天麻味淡 16~34
口感令人不适、无中药味、有异味 0~15
色泽
(30分)		 色泽均匀、无异色、呈黄色 21~30
色泽浑浊、呈褐色 11~20
色泽不均匀 0~10
), ArticleFig(id=1167030796717138753, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=EN, label=Table 3, caption=

Design and results of response surface test

, figureFileSmall=null, figureFileBig=null, tableContent=
实验号 A(天麻酵素浓缩液添加量)/g B(木糖醇添加量)/g C(柠檬酸添加量)/g Y(感官评分)
1 200 580 20.0 84
2 275 580 12.5 87
3 350 500 12.5 79
4 275 580 12.5 87
5 275 660 5.0 85
6 275 500 20.0 83
7 350 580 20.0 80
8 275 500 5.0 80
9 200 580 5.0 86
10 275 660 20.0 79
11 200 660 12.5 87
12 275 580 12.5 87
13 200 500 12.5 84
14 275 580 12.5 86
15 350 580 5.0 84
16 275 580 12.5 88
17 350 660 12.5 84
), ArticleFig(id=1167030796847162178, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=CN, label=表3, caption=

响应面实验设计及结果

, figureFileSmall=null, figureFileBig=null, tableContent=
实验号 A(天麻酵素浓缩液添加量)/g B(木糖醇添加量)/g C(柠檬酸添加量)/g Y(感官评分)
1 200 580 20.0 84
2 275 580 12.5 87
3 350 500 12.5 79
4 275 580 12.5 87
5 275 660 5.0 85
6 275 500 20.0 83
7 350 580 20.0 80
8 275 500 5.0 80
9 200 580 5.0 86
10 275 660 20.0 79
11 200 660 12.5 87
12 275 580 12.5 87
13 200 500 12.5 84
14 275 580 12.5 86
15 350 580 5.0 84
16 275 580 12.5 88
17 350 660 12.5 84
), ArticleFig(id=1167030796943631171, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=EN, label=Table 4, caption=

Analysis of variance of regression model

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方差来源 平方和 自由度 均方 F P 显著性
模型 134.01 9 14.89 10.69 0.0025 *
A 24.50 1 24.50 17.59 0.0041 *
B 10.13 1 10.13 7.27 0.0308 *
C 10.12 1 10.12 7.27 0.0308 *
AB 1.00 1 1.00 0.72 0.4248
AC 1.00 1 1.00 0.72 0.4248
BC 20.25 1 20.25 14.54 0.0066 *
A2 3.22 1 3.22 2.31 0.1720
B2 29.01 1 29.01 20.83 0.0026 *
C2 29.01 1 29.01 20.83 0.0026 *
残差 9.75 7 1.39
失拟项 7.75 3 2.58 5.17 0.0733 *
误差 2.00 4 0.50
总和 143.76 16
), ArticleFig(id=1167030797056877380, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=CN, label=表4, caption=

回归模型方差分析

, figureFileSmall=null, figureFileBig=null, tableContent=
方差来源 平方和 自由度 均方 F P 显著性
模型 134.01 9 14.89 10.69 0.0025 *
A 24.50 1 24.50 17.59 0.0041 *
B 10.13 1 10.13 7.27 0.0308 *
C 10.12 1 10.12 7.27 0.0308 *
AB 1.00 1 1.00 0.72 0.4248
AC 1.00 1 1.00 0.72 0.4248
BC 20.25 1 20.25 14.54 0.0066 *
A2 3.22 1 3.22 2.31 0.1720
B2 29.01 1 29.01 20.83 0.0026 *
C2 29.01 1 29.01 20.83 0.0026 *
残差 9.75 7 1.39
失拟项 7.75 3 2.58 5.17 0.0733 *
误差 2.00 4 0.50
总和 143.76 16
), ArticleFig(id=1167030797132374853, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=EN, label=Table 5, caption=

Microbial indicators of Gastrodia elata Blume enzyme tablet sugar (CFU/g)

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 数量 GB 17399—2016
1 2 3 标准差
菌落总数 460 477 458 10.44 <10000
大肠杆菌 5 3 7 2.00 <10
), ArticleFig(id=1167030797186900806, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192535617826, language=CN, label=表5, caption=

天麻酵素压片糖的微生物指标(CFU/g)

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 数量 GB 17399—2016
1 2 3 标准差
菌落总数 460 477 458 10.44 <10000
大肠杆菌 5 3 7 2.00 <10
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响应面法优化贵州天麻酵素压片糖配方
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金博雅 # , 原琦 #, * , 黄雨杰
食品安全质量检测学报 | 食品加工与工艺 2025,16(11): 300-306
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食品安全质量检测学报 | 食品加工与工艺 2025, 16(11): 300-306
响应面法优化贵州天麻酵素压片糖配方
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金博雅# , 原琦#, * , 黄雨杰
作者信息
  • 贵州医科大学公共卫生与健康学院, 贵阳 550000

    • 金博雅(2003—), 女, 主要研究方向为食品工艺。E-mail:

通讯作者:

* 原琦(1989—), 男, 硕士, 讲师, 主要研究方向为食品活性成分。E-mail:
Optimization of Guizhou Gastrodia elata Blume enzyme tablet sugar formula using response surface methodology
Bo-Ya JIN , Qi YUAN* , Yu-Jie HUANG
Affiliations
  • School of Public Health and Health, Guizhou Medical University, Guiyang 550000, China
出版时间: 2025-06-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250228001
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摘要
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目的 开发一款天麻酵素压片糖, 并通过响应面法对其配方进行优化。方法 利用天麻主要效应成分广泛的药理活性, 以天麻酵素浓缩液为主要原料, 木糖醇、柠檬酸、麦芽糊精、硬脂酸镁为辅料, 通过响应面法设计实验, 以感官评分为评价指标, 对压片糖配方进行优化。结果 通过考察原料浓缩液、甜味剂和酸味剂的比例对压片糖品质的影响, 得出最佳配比: 天麻酵素浓缩液添加量215 g, 木糖醇添加量为596 g, 柠檬酸添加量为11 g, 麦芽糊精225 g; 硬脂酸镁10 g。结论 本研究对天麻酵素压片糖配方进行了优化, 有效利用了天麻资源为压片糖的研发奠定了科学基础, 为中药材的利用开辟新的可能性。

响应面优化  /  天麻  /  酵素  /  压片糖

Objective To develop a Gastrodia elata Blume enzyme tablet sugar and optimize its formula using response surface methodology. Methods By utilizing the extensive pharmacological activities of the main active ingredients in Gastrodia elata Blume, using Gastrodia elata Blume enzyme concentrate as the main raw material and xylitol, citric acid, maltodextrin and magnesium stearate as auxiliary materials, an experiment was designed using response surface methodology, and sensory evaluation was used as the evaluation index to optimize the tablet sugar formula. Results The optimal ratio was determined by examining the effects of the ratio of concentrated raw materials, sweeteners, and acidifiers on the quality of compressed sugar. The best ratio was: Gastrodia elata Blume enzyme concentrate 215 g, xylitol 596 g, citric acid 11 g and maltodextrin 225 g and magnesium stearate 10 g. Conclusion This study optimizes the formula of Gastrodia elata Blume enzyme tablet sugar, effectively utilizing Gastrodia elata Blume resources to lay a scientific foundation for the research and development of tablet sugar, and opening up new possibilities for the utilization of traditional Chinese medicine.

response surface optimization  /  Gastrodia elata Blume  /  enzyme  /  tablet sugar
金博雅, 原琦, 黄雨杰. 响应面法优化贵州天麻酵素压片糖配方. 食品安全质量检测学报, 2025 , 16 (11) : 300 -306 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250228001
Bo-Ya JIN, Qi YUAN, Yu-Jie HUANG. Optimization of Guizhou Gastrodia elata Blume enzyme tablet sugar formula using response surface methodology[J]. Journal of Food Safety & Quality, 2025 , 16 (11) : 300 -306 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250228001
正文
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0 引言
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天麻是中国传统中药材之一, 具有镇痛[1]、镇静[2]、抗氧化[3]等功效[4]。天麻主要效应成分包括天麻素[5]、天麻酚类物质[6]、天麻多糖[7]、天麻苷等化合物[8-9]。它被广泛用于中医药中, 常用于治疗心肌缺血[10]、降血压[11]、癫痫[12]和偏瘫[13]等症状[14-16], 在现代医学研究中, 科学家们也对天麻进行了深入的研究, 探索其在神经保护和治疗神经系统疾病方面的潜在作用[17-18]。目前, 我国天麻食用方式主要为鲜食和天麻粉这样的初级加工产品, 而精深加工的则较少[19]。研究表明, 经过酵素化后, 天麻的功能性成分和抗氧化活性得到显著提高[20]。近年来随着国家对中医药, 尤其是药食两用药材的重视, 天麻的功效得到了极大的肯定, 因此如何将天麻酵素的药用价值转变为人们日常食用的健康产品是研究的关键[21-22]。
便于携带的压片糖果在年轻群体中具有很大市场[23], 便于运输和携带, 将酵素化后的天麻有效成分转化为压片糖, 不仅可以使营养成分得以保留, 还能满足大众对健康食品多样化的需求, 丰富天麻压片糖市场。压片糖在咀嚼过程中能促进药物的溶解吸收[24]。为保证压片糖有效成分及口感, 需要对其配方和条件进行不断优化, 以寻求最佳方案。响应面法是一种对实验进行设计和分析数据的方法, 常用于优化工艺参数和研究变量之间的相互作用关系, 具有高效、多元变量考虑、优化设计、模型解释性、可视化效果和广泛适用性等优点, 常用于食品工艺的优化[25]。
为有效利用天麻资源及优化其酵素化后压片糖工艺, 本研究以天麻酵素液为原料, 以木糖醇、柠檬酸等为辅料, 研制一款天麻酵素压片糖。采用响应面法, 明确各种变量与天麻酵素压片糖质量间的关系, 以找到最佳配方。以期为大众提供一种新颖、方便且高效的天麻酵素压片糖。同时, 也为压片糖的研发奠定了科学基础, 为中药材的利用开辟新的可能性。
1 材料与方法
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1.1 材料与设备
天麻酵素液(贵州医科大学天然产物化学重点实验室); 木糖醇(食品级, 山东福田药业有限公司); 柠檬酸(食品级, 山东英轩实业股份有限公司); 麦芽糊精(食品级, 山东西王糖业有限公司); 硬脂酸镁(食品级, 湖州市菱湖新望化学有限公司)。
80目筛网(绍兴市上虞锦航仪器设备厂); TDP-6T压片机(上海老乐机械设备有限公司); 50L混合机(辉远机械公司); DHG-9030A电热恒温鼓风干燥箱(上海一恒科学仪器有限公司); JA5003L电子分析天平(精度1 mg, 上海舜宇恒平科学仪器有限公司); HF-6NF-6.5立方冷冻干燥机(福建龙岩先卓科技有限公司); RE-201旋转蒸发仪(郑州市煜城仪器有限公司); TD-2片剂硬度测试仪(北京科仪电子科技有限公司); CS-2片剂脆碎度测试仪(天津光学仪器厂); BJ-2崩解时限测定仪(苏州奇乐电子科技有限公司)。
1.2 方法
1.2.1 工艺流程
天麻酵素液→旋转蒸发→添加辅料→粉碎过筛→粉末称量→混合制粒→干燥→整粒→压片成型[20,25]。
1.2.2 工艺操作要点
(1)天麻酵素液粉末制备。将浆液放入玻璃容器内, 然后在-20 ℃的冰箱中冷冻5 h, 以使其冻结。接着, 将冷冻干燥机预冷40 min, 采用快速冷冻(10 ℃/min), 以保证结构致密, 不易崩解, 温度降至-40 ℃后, 将浓缩液放置在干燥机的托盘上。在真空度为0.1 Pa和冷阱温度为-68.5 ℃的条件下, 设置主干燥升温为0.3 ℃/min阶梯式, 上限为-25 ℃。让其干燥48 h。之后, 取出冻干后的浓缩液, 快速从玻璃容器中取下并打成粉末, 以防止潮气影响, 最后进行密封保存。
(2)原辅料混合。打粉机将木糖醇和柠檬酸打成粉末并过80目筛网, 为了让成品压片糖的口感更加细腻, 需要将以上粉末和酵素发酵液粉末按照一定比例进行称量和均匀混合。接着, 使用打粉机进行第二次打粉, 以确保各个原料能够充分混合[26]。
(3)制团。混合后的原料本身具有一定黏性, 但需要加入一定量的润湿剂诱发其黏性。各原料混合均匀后, 边搅拌边加入润湿剂(95%酒精), 使物料凝聚成团, 增加物料温度, 以能手捏成团, 手压即散为宜[27]。
(4)制粒、干燥。将湿原料团均匀铺在不锈钢托盘上, 尽可能铺平铺薄, 放入鼓风干燥箱中, 于70 ℃下干燥, 1 h翻动一次, 干燥2 h[28]。
(5)整粒和混合。在对干燥后的干原料进行处理时, 首先要用80目筛过滤, 以去掉大颗粒。由于柠檬酸对热的敏感性, 压片过程中可能会因为发热而出现黏着的问题, 这样压片后可能会黏在模具上[29]。因此, 添加硬脂酸镁作为润滑剂, 能够有效地减少颗粒与冲模之间的摩擦, 从而提高颗粒的流动性, 并使压片糖的表面更加光滑美观。然而, 硬脂酸镁的使用量要控制在适量范围内, 过多可能会导致压片的崩解时间延长, 并给食用者带来腹泻的风险, 因此在满足工艺要求时, 使用量越少越好[30]。
(6)压片。压片冲头经75%酒精擦拭后, 调节其硬度为51 N, 填充量为0.5 g进行压片, 定时检查质量差异。
(7)拣选挑除。为防止发黏, 在冲头和冲槽内涂抹了少量的滑石粉。在压片完成后, 将前5片带有滑石粉以及裂片、表面粗糙、松片等不合格的压片糖剔除。
1.3 单因素实验
为了研究不同辅料配比对压片糖质量的影响, 本研究进行了3种因素的单因素实验, 分别是天麻酵素浓缩液、木糖醇和柠檬酸。在其他条件保持不变的前提下, 本研究调整了某种辅料的添加量, 然后对压片糖的品质进行了评估。
固定木糖醇580 g、柠檬酸15 g、麦芽糊精225 g、硬脂酸镁10 g, 分别选取天麻酵素浓缩液添加量为125、200、275、350、425 g, 对压片糖品质的影响进行感官评分。
木糖醇是产品的主要甜味剂, 具有甜而不腻的口感, 是常用的糖果替代添加辅料。固定天麻酵素浓缩液300 g、柠檬酸15 g、麦芽糊精225 g、硬脂酸镁10 g, 分别选取木糖醇添加量为420、500、580、660、740 g, 对压片糖品质的影响进行感官评分。
仅添加甜味剂醇类会导致压片糖的口感过于甜腻。然而, 柠檬酸的味道比较温和且酸味纯正, 可以带来一种清新的酸味。因此, 加入柠檬酸可以有效调整口感, 使味道适中。所使用的固定成分包括300 g天麻酵素浓缩液、580 g木糖醇、225 g麦芽糊精和10 g硬脂酸镁。然后, 选取不同的柠檬酸添加量5.0、12.5、20.0、27.5、35.0 g, 对其压片糖的品质进行感官评分。
1.4 响应面实验
基于单因素实验, 本研究选取了天麻酵素浓缩液(A)、木糖醇(B)和柠檬酸(C)的添加量作为自变量, 并将压片糖的感官评价作为响应变量[31-32]。采用了Box-Behnken设计方法, 进行3因素3水平的实验设计。然后, 通过Design-Expert软件对实验数据进行分析, 以建立模型并优化配方。响应面的具体分析及各水平结果见表1。
1.5 感官评价方法
随机选择5位经培训的食品感官评价员对压片糖评分, 采取百分制。进行感官评分前, 排除外界因素干扰和个人情绪干扰, 在同一环境中进行感官评分, 将压片糖放置在干净的白色盘子上, 在自然光照射下, 从压片糖的外观、口感和色泽3个方面进行全面的评估。该评估总分为100分, 最后通过计算平均分来得出感官评分。关于感官评价的标准, 详见表2。
1.6 微生物指标测定
按照GB 17399—2016《食品安全国家标准 糖果》要求对天麻酵素压片糖的微生物指标进行检测, 按照GB 4789.2—2022《食品安全国家标准 食品微生物学检验 菌落总数测定》和GB 4789.3—2016《食品安全国家标准 食品微生物学检验 大肠菌群计数》来测定微生物指标。
1.7 压片糖物理性质测定
最优配比的压片糖成品按照SB/T 10347—2017《糖果 压片糖果》对其物理性质进行检测。
1.8 数据处理
使用Originpro 2021进行图表绘制, Design-Expert 8.0.6对实验数据进行分析, P<0.05具有统计学意义, P<0.01具有极显著差异。
2 结果与分析
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2.1 单因素实验结果分析
图1a为天麻酵素添加量对压片糖感官评分的影响, 由图得出, 随着天麻酵素浓缩液添加量增加, 感官评分升高, 但超过275 g后, 感官评分开始下降, 分析其原因是: 天麻酵素浓缩液添加量超过275 g后, 天麻马尿风味明显突出, 中药味重, 压片糖颜色加深, 感官评分偏低, 在275 g时其含量最为合适, 天麻中药味不至于太重, 影响口感。故选取天麻酵素添加量200、275、350 g作为响应面实验的3个水平。
图1b为木糖醇添加量对压片糖感官评分的影响, 由图得出, 随着木糖醇添加量增加, 感官评分升高, 但超过580 g后, 感官评分开始下降, 分析原因: 当木糖醇添加量较低时, 无法遮盖天麻中药的酸苦味; 木糖醇添加量超过580 g后, 甜味过重, 导致整体口感不协调, 感官评分则偏低, 在580 g时, 木糖醇能和其他配料配合形成较好口感, 较好掩盖部分天麻的马尿风味及苦涩味。故选取天麻酵素添加量500、580、660 g作为响应面实验的3个水平。
图1c为柠檬酸添加量对压片糖感官评分的影响, 柠檬酸添加量超过12.5 g后, 酸味过重, 刺激性强, 使口感酸涩, 感官评分就偏低。当柠檬酸添加量为12.5 g时, 有清爽的口感, 与天麻浓缩液的酸味和木糖醇的甜味形成酸甜味较宜的口感。故选取天麻酵素添加量5.0、12.5、20.0 g作为响应面实验的3个水平。
2.2 响应面实验结果
根据表3, 进行了响应面实验设计以及回归模型的方差分析。使用Design-Expert 8.0.6软件对表3中的实验数据进行了多元回归分析, 从而建立了各因素与响应值之间的数学模型。最终得出的方程用于拟合实验因素对感官评分的影响。方程为: Y=87.00-1.75A+1.13B-1.13C+0.50AB- 0.50AC-2.25BC-0.88A2-2.63B2-2.62C2。
通过表4的结果可以看出, 模型的F为10.69, 而P小于0.05, 这意味着回归模型具有显著性。此外, 失拟项的F为5.17, P为0.0733, 显示出其不显著, 提示模型与纯误差之间没有显著关联。决定系数R²为0.9322, 而校正系数R²Adj调整后为0.8450, 这两个值相差不大, 表明感官评分的实际值与预测值之间匹配较好。模型的变异系数为1.40%, 相对比较低, 说明实验结果的精确度和可信度都很高。综上所述, 这个回归方程能够有效分析和预测压片糖的感官评分。通过单因素相关性分析所得的数据表明, 一次项A、B、C对感官评分的影响显著(P<0.05), 交互项BC对感官评分的影响显著(P<0.05), 二次项B2、C2对感官评分影响显著(P<0.05)。天麻酵素浓缩液的添加量(A)的F为17.59, P为0.0041 (P<0.05), 显示出明显的相关性。另外, 木糖醇的添加量(B) F为7.27, P为0.308 (P<0.05), 显示有明显的相关性。柠檬酸的添加量(C)同样表现出F为7.27, P为0.308 (P<0.05), 同样具有明显的相关性。F越大, 说明该因素对感官评分的影响越显著, 本研究重3个因素按照影响程度由大到小为: 天麻酵素添加量(A)>木糖醇添加量(B)=柠檬酸添加量(C)。
2.3 响应面交互作用分析
由表4可知, 天麻酵素浓缩液添加量与木糖醇添加量, 天麻酵素浓缩液添加量与柠檬酸添加量均无显著性, 木糖醇添加量于柠檬酸添加量有显著性, 由图2可以看出响应面分析结果与前面回归模型方差分析显著性检验结果一致, 说明麻酵素浓缩液添加量与木糖醇添加量, 天麻酵素浓缩液添加量与柠檬酸添加量交互作用不明显, 木糖醇添加量于柠檬酸添加量交互作用明显。
2.4 验证实验
经过Design-Expert 8.0.6 软件处理后, 响应面曲面为凸出曲面, 说明感官评分存在最高点。通过回归分析和方差分析, 得出压片糖的最佳制作工艺为天麻酵素浓缩液添加量214.76 g, 木糖醇添加量为595.83 g, 柠檬酸添加量为11.15 g, 此条件下预测的感官评分为88.01分。从实际操作考量, 修正最佳配方为: 天麻酵素浓缩液添加量215 g,
木糖醇添加量为596 g, 柠檬酸添加量为11 g, 在这个条件下, 预测出的感官评分为88.01分。为了确认所建立的模型的准确性, 在相同的工艺条件下开展了3组平行实验, 最终的结果计算得出的平均值为87.59分。平均值与之前的预测值相差不大, 这表明该模型的预测精度较高。
2.5 压片糖物理性质
为确保压片糖机械强度、口感、稳定性和合规性, 在最优配方下对压片糖物理指标进行测定, 成品压片糖硬度为70 N、脆碎度为0.86%、片重差异为(1.00±0.05) g、崩解时间为12 min。结果表明天麻酵素压片糖各指标均合格、符合要求。
2.6 微生物指标测定
天麻酵素压片糖的微生物指标检测结果如表5所示, 经重复检验(n=3), 压片糖的菌落总数、大肠菌群数均符合GB 17399—2016要求, 表明天麻酵素压片糖微生物指标符合国家要求。
3 结论
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天麻酵素压片糖扩展了天麻的食用方式, 保留了其营养价值, 同时, 通过酵素化, 使其有效成分显著增加。本研究以天麻酵素浓缩液、木糖醇、柠檬酸等为主要原料, 通过单因素实验确定响应面因子的水平, 并根据Box-Behnken原理设计3因素3水平实验方案, 使用响应面分析方法来改进压片糖的制作工艺, 考察不同原料比例会对压片糖的质量产生的影响。得出最佳配比, 天麻酵素浓缩液: 天麻酵素浓缩液添加量215 g, 木糖醇添加量为596 g, 柠檬酸添加量为11 g, 麦芽糊精225 g; 硬脂酸镁10 g, 得到产品的感官评分为87.59分, 与模型预测值相近, 说明优化方法及建立的模型可靠, 预测性良好。最终得出表面光滑、硬度适中的压片糖果。
基金
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  • 2023年贵州医科大学创新创业训练计划项目(省级立项)
  • 贵州医科大学2024年校级本科教学内容和课程体系改革项目(JG2024068)
文献
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250228001
  • 接收时间：2025-02-28
  • 首发时间：2025-07-14
  • 出版时间：2025-06-15
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  • 收稿日期：2025-02-28
基金
2023年贵州医科大学创新创业训练计划项目(省级立项)
贵州医科大学2024年校级本科教学内容和课程体系改革项目(JG2024068)
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    贵州医科大学公共卫生与健康学院, 贵阳 550000

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* 原琦(1989—), 男, 硕士, 讲师, 主要研究方向为食品活性成分。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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