2023年第6期广东化工第50卷总第488期www.gdchem.com·195·响应面法优化黑枸杞奶片配方白诗敏*，宿婧，谭巍龙(忻州师范学院生物系，山西忻州034000)[摘要]以黑枸杞粉、脱脂奶粉、绵白糖、硬脂酸镁、羧甲基纤维素钠为主要原料，以奶片中所含的花青素含量以及感官评价为指标进行单因素对照实验。在单因素实验的基础上，选取脱脂奶粉、黑枸杞粉、绵白糖的添加量作为优化因素，研究各因素不同水平对奶片的口感、风味的影响。研究表明，奶粉39%、绵白糖18%、硬脂酸镁2.5%、羧甲基纤维素钠2.5%，黑枸杞粉23.3%，经过混合、造粒、压片等加工工序，得到的奶片质量最佳，生产的可行性较强。[关键词]黑枸杞奶片；原花青素；响应面法；单因素；加工工序[中图分类号]TQ[文献标识码]A[文章编号]1007-1865(2023)06-0195-05OptimizeformulaofLyciumRuthenicumMurr.MilkTabletBaiShimin*,SuJing,TanWeilong(DepartmentofBiology,XinzhouTeachers’University,Xinzhou034000,China)Abstract:WithLyciumruthenicumMurr.powder,skimmilkpowder,sugar,magnesiumstearate,sodiumcarboxymethylcelluloseasthemainrawmaterial,thecontentofanthocyanincontainedinmilktabletsandsensoryevaluationasindicatorsforsinglefactorcontrolexperiment.Onthebasisofsinglefactorexperiment,theskimmilkpowder,theLyciumruthenicumMurr.powderandthesugaradditionareselectedastheoptimizationfactors,theeffectsofdifferentfactorsonthetasteandflavorofLyciumruthenicumMurr.milktabletsarestudied.Theresultsshowed:Milkpowderis39%,sugaris18%,magnesiumstearateis2.5%,sodiumcarboxymethylcelluloseis2.5%,andLyciumruthenicumMurr.is23.3%,aftermixing,granulation,embossingandotherprocessingprocesses,thebestqualitymilktablets,theproductionofstrongfeasibility.Keywords:lyciumruthenicumMurr.milktablets；proanthocyanidins；responsesurfacemethod；singlefactor；processingprocedure黑枸杞(LyciumRuthenicumMurr.)，又名苏枸杞，为百合目、茄科、枸杞属，常分布于荒郊野岭，其枝条坚硬且顶端为棘状。其果实呈浆果形，味甜多汁，皮薄，皮熟后呈紫黑色[1]，果实营养丰富，研究和开发价值巨大。黑枸杞中富含原花青素，具有保护视力、保护心血管、抗疲劳等作用[2]。目前，人们对黑枸杞的研究主要集中于功能性研究，其，关于黑枸杞乳制品含有的多糖[3]、黄酮[4]、微量...
