CAJ | 학술논문

通过直观分析、极差比较、方差分析等方法,研究了原料组合、浓缩醋水分含量、内容物配方对苦养醋一燕麦油软胶囊加工性能和囊壳厚度对其溶解性的影响,以及贮藏期黄酮含量、抗氧化能力、崩解时限、平衡膨胀量等稳定特性.结果表明:在温度80℃、真空压力80 kPa条件下,得到含水量32%～35%浓缩醋,与燕麦油、卵磷脂、助悬剂以33:55:9:5比例复配,制备壳厚0.20～0.40 mm软胶囊,贮藏期18个月内质量稳定.
통과직관분석、겁차비교、방차분석등방법,연구료원료조합、농축작수분함량、내용물배방대고양작일연맥유연효낭가공성능화낭각후도대기용해성적영향,이급저장기황동함량、항양화능력、붕해시한、평형팽창량등은정특성.결과표명:재온도80℃、진공압력80 kPa조건하,득도함수량32%～35%농축작,여연맥유、란린지、조현제이33:55:9:5비례복배,제비각후0.20～0.40 mm연효낭,저장기18개월내질량은정.
The effect of raw material combination,water content of concentrated vinegar and inner substance for mula on the processing performance of tartary buckwheat vinegar-oat oil soft capsules were studied with visual anal ysis and variance analysis.The capsule storage stability in characteristics including flavonoid content,antioxidation a bility,disintegration time limit,and balance expansion was evaluated.Results: The conditions for making concentrat ed vinegar with water content of 32%-35% are temperature 80 ％℃ and pressure 80 kPa.For making tartary buck wheat vinegar-oat oil soft capsules with shell thick of 0.20～0.40 mm,the mixing proportion of concentrated vine gar,oat oil,lecithin,and suspending agent is 33:55:9:5.The product quality is stable in storage period of 18 months.