ZHANG Jin-zhong, XIAO Mei-tian, YE Jing, ZHANG Na, HUANG Ya-yan. Optimization of the preparation process of the prouran-carrageena-soft capsule by response surface method[J]. Science and Technology of Food Industry, 2018, 39(7): 162-167. DOI: 10.13386/j.issn1002-0306.2018.07.030
Citation: ZHANG Jin-zhong, XIAO Mei-tian, YE Jing, ZHANG Na, HUANG Ya-yan. Optimization of the preparation process of the prouran-carrageena-soft capsule by response surface method[J]. Science and Technology of Food Industry, 2018, 39(7): 162-167. DOI: 10.13386/j.issn1002-0306.2018.07.030

Optimization of the preparation process of the prouran-carrageena-soft capsule by response surface method

  • Selection of pullulan-polysaccharides-carrageenan as the main component of adhesive solution, the effects of composition ratio on the oil permeability,tensile strength,elongation at break,gel strength and transmittance of the capsule were investigated.In order to determine the optimum conditions for the preparation of pullulan-carrageenan soft capsule skin.On the basis of single factor experiment,optimized by response surface test formula of pullulan-carrageenan soft capsule skin,obtained the best preparation plan:Carrageenan adhesive content of 1.25% (compound gel ratio 23.5:2.5),fructose content was 4.7%, the potassium content of 0.11%, the tensile strength, elongation at break and gel strength were (34.6875±1.6253) MPa, (50.1346%±2.6834%),(463±13) g/cm2, respectively, the experimental results showed that the difference between the theoretical results and the theoretical values was basic coincidence,the optimization results have guiding significance for the actual production and research the response surface.
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