农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
2期
37-38,41
,共3页
假酸浆%乳化%稳定性%感官评价
假痠漿%乳化%穩定性%感官評價
가산장%유화%은정성%감관평개
Nicandra physaloides%emulsify%stability%sensory evaluation
研究高稳定性假酸浆果籽油口服液乳剂的制备工艺及其配方。通过对样品乳化稳定性的测定，确定制备假酸浆果籽油乳剂的最佳配方为在纯净水中加入果籽油4%，复合乳化剂0.1%，黄原胶0.3%，制成乳状液，然后进行均质，均质次数为3次。运用模糊数学感官评价法对假酸浆果籽油口服液进行感官评定，确定其最佳配方为油水比3∶100，β-环糊精用量0.015%，柠檬酸用量0.1%，糖用量8%。
研究高穩定性假痠漿果籽油口服液乳劑的製備工藝及其配方。通過對樣品乳化穩定性的測定，確定製備假痠漿果籽油乳劑的最佳配方為在純淨水中加入果籽油4%，複閤乳化劑0.1%，黃原膠0.3%，製成乳狀液，然後進行均質，均質次數為3次。運用模糊數學感官評價法對假痠漿果籽油口服液進行感官評定，確定其最佳配方為油水比3∶100，β-環糊精用量0.015%，檸檬痠用量0.1%，糖用量8%。
연구고은정성가산장과자유구복액유제적제비공예급기배방。통과대양품유화은정성적측정，학정제비가산장과자유유제적최가배방위재순정수중가입과자유4%，복합유화제0.1%，황원효0.3%，제성유상액，연후진행균질，균질차수위3차。운용모호수학감관평개법대가산장과자유구복액진행감관평정，학정기최가배방위유수비3∶100，β-배호정용량0.015%，저몽산용량0.1%，당용량8%。
The technology for preparation and formula of the high stability emulsion made from Nicandra physaloides of seed oil are studied. To determine the samples of emulsion stability, the optimal formula which is used for lining up the emulsion is confirmed as seed oil 4%, composite emulsifier 0.1%, xanthan gum 0.3%. These materials are made into emulsion, and then homogenized three times. By using the sensory evaluation method of fuzzy mathematics to appraise the oral liquid which is from Nicandra physaloides of seed oil, the optimal formula is obtained as follows: ratio of oil and water 3∶100, β-cyclodextrin 0.015%, citric acid 0.1%, sugar 8%.
