Method for determining optimal sweet-acid ratio formula of tablets
By systematically adjusting the concentration of sweet and sour substances in the tablet based on statistical analysis, the problem of low efficiency and poor accuracy in determining the optimal sweet and acid ratio formula in the prior art is solved, and a more efficient and accurate sweet and acid ratio formula screen is achieved.
Patent Information
- Application Number
- CN202510240842.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-03
- Publication Date
- 2025-06-10
AI Technical Summary
In the prior art, when determining the optimal sweet and acid ratio formula for tablets, there are problems of low efficiency, high cost and poor reproducibility of results, mainly due to the reliance on traditional sensory evaluation and a large number of attempted work.
The best sweet and acidic formula is selected by systematically adjusting the mass concentration of sweet and sour substances, combined with sensory analysis and statistical methods.
The efficiency and accuracy of determining the optimal sweet and acid ratio formula is significantly improved, the R&D cost and time is reduced, and the results are more reproducible.
Smart Images
Figure CN120126604A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food measurement, and more specifically, to a method for determining the optimal sweet - acid ratio formula of tablets. Background Art
[0002] The sweet - acid ratio is a core sensory index in food development, which directly determines consumers' acceptance and preference for flavors. By balancing the proportion of sweetness and acidity, the palatability of food can be significantly improved. For tablet products, determining the optimal sweet - acid ratio formula is crucial for enhancing palatability and patient compliance. The balance of the sweet - acid ratio can effectively mask the bitter taste or pungent off - flavor of drugs, and avoid taste fatigue caused by excessive sweetness or discomfort of the oral mucosa caused by excessive acidity. For example, for the elderly and children groups, by adjusting the proportion of sweet substances and sour substances in tablets, the sweet - sour taste of natural fruits can be simulated, thereby improving their taking compliance, especially reducing the resistance during long - term taking.
[0003] In the field of food sensory science, in the prior art, the determination of the ratio of sweet substances to sour substances mainly relies on traditional sensory evaluation, that is, using an expert panel (such as Quantitative Descriptive Analysis QDA) or consumer acceptance test, and screening the optimal sweet - acid ratio through subjective scoring. Although this method can effectively obtain the sweet - acid ratio favored by consumers, there are still the following deficiencies: (1) Before preparing the evaluation samples, there is no reference value for the ratio of sweet substances and sour substances, and R & D personnel need to carry out a large number of exploratory works to screen the ratio of the two substances, often consuming a large amount of time and labor costs; (2) The sensory evaluation in the prior art is easily affected by individual preferences, environmental factors and evaluation fatigue, and the measurement results are obtained without statistical analysis, resulting in poor result reproducibility. The above - mentioned technical defects lead to bottlenecks such as low efficiency, weak universality and difficulty in industrial adaptation in the optimization of the existing sweet - acid ratio. Summary of the Invention
[0004] In view of this, the purpose of the present invention is to provide a method for determining the optimal sweet - acid ratio formula of tablets. This method is based on statistical analysis technology, does not require a large number of tests, is faster and more accurate, and can efficiently support the product development of food enterprises.
[0005] To achieve the above purpose, the present invention provides the following technical solutions:
[0006] A method for determining the optimal sweet - acid ratio formula of tablets, characterized by comprising the following steps:
[0007] Step 1: Magnesium stearate with mass concentrations increasing in the order of 1.5%, 2.5%, 3.5%, 4.5%, 5.5%, 6.5% was added respectively to prepare single-sweetness tablet samples in the decreasing order of the mass concentration of the sweet substance from 98.5%, 97.5%, 96.5%, 95.5%, 94.5%, 93.5%.
[0008] Step 2: Maltodextrin with a mass concentration of 92% was first added, and then magnesium stearate with mass concentrations increasing in the order of 1.5%, 2.5%, 3.5%, 4.5%, 5.5%, 6.5% was added to prepare single-sourness tablet samples in the decreasing order of the mass concentration of the sour substance from 6.5%, 5.5%, 4.5%, 3.5%, 2.5%, 1.5%.
[0009] Step 3: The single-sweetness tablet samples prepared in Step 1 and the single-sourness tablet samples prepared in Step 2 were evaluated for sweetness and sourness respectively using the seven-point hedonic scale of "very dislike, dislike a little, dislike somewhat, neutral, like somewhat, like relatively, like very much", and the selection proportion of evaluators for each tablet sample at each hedonic scale was counted.
[0010] Step 4: The sum of the selection proportions of each single-sweetness tablet sample for "like somewhat, like relatively, like very much" was calculated respectively, and the tablet sample with the sum of proportions greater than or equal to 60% and the highest mass concentration of the sweet substance in the formula was selected. The mass concentration of the sweet substance in this tablet sample was used as the sweet basic value of the sweet-sour ratio formula, denoted as T BASE ; The sum of the selection proportions of each single-sourness tablet sample for "like somewhat, like relatively, like very much" was calculated respectively, and the tablet sample with the sum of proportions greater than or equal to 60% and the highest mass concentration of the sour substance in the formula was selected. The mass concentration of the sour substance in this tablet sample was used as the sour basic value of the sweet-sour ratio formula, denoted as S BASE ;
[0011] Step 5: After adding sour substances with mass concentrations of S BASE - 1.0%, S BASE - 0.5%, S BASE , S BASE + 0.5%, S BASE + 1.0% respectively in the decreasing order of the mass concentration of the sweet substance from T BASE , magnesium stearate was used to make up to 100% respectively to prepare sweet-sour tablet samples, denoted as STP1, STP2, STP3, STP4, STP5 respectively.
[0012] Step 6: First, evaluate the sweet and sour tablet samples according to the three-point intensity scale of "too sweet, just right sweetness, too weak sweetness", and count the selection ratio of evaluators for each tablet sample at each scale; then, evaluate the sweet and sour tablet samples according to the three-point intensity scale of "too acidic, just right acidity, too weak acidity", and count the selection ratio of evaluators for each tablet sample at each scale.
[0013] Step 7: Using the mass concentration of the sweetening substance in each sweet and sour tablet as the abscissa and the selection ratio of "too sweet" as the ordinate, plot the too-sweet ratio curve of the sweet and sour tablets; on this basis, then use the selection ratio of "too acidic" as the ordinate to plot the too-acidic ratio curve of the sweet and sour tablets.
[0014] Step 8: Using the mass concentration of the sweetening substance in each sweet and sour tablet as the abscissa and the selection ratio of "too weak sweetness" as the ordinate, plot the too-weak sweetness ratio curve of the sweet and sour tablets; on this basis, then use the selection ratio of "too weak acidity" as the ordinate to plot the too-weak acidity ratio curve of the sweet and sour tablets.
[0015] Step 9: Calculate the mass concentration of the sweetening substance at the intersection point of the too-sweet curve and the too-acidic curve of the sweet and sour tablets as the basic value 1 of the optimal sweetening substance mass concentration, denoted as TB BASE1 ; Calculate the mass concentration of the sweetening substance at the intersection point of the too-weak sweetness curve and the too-weak acidity curve of the sweet and sour tablets as the basic value 2 of the optimal sweetening substance mass concentration, denoted as TB BASE2 ; Calculate TB BASE1 and TB BASE2 's geometric mean as the basic value of the optimal sweetening substance mass concentration, denoted as TB BASE ;
[0016] Step 10: Use any one of the triangle test method, paired comparison method, and duo-trio test method to measure the difference threshold of the sour substance, denoted as W, and obtain the corrected mass concentration ΔC according to 0.5 * W * S BASE ;
[0017] Step 11: The final optimal sweet-sour ratio formula for the tablets is: the mass concentration of the sweetening substance is TB BASE , and the mass concentration of the sour substance is from S BASE -ΔC to S BASE +ΔC.
[0018] Among them,
[0019] The sweetening substance is any one of natural sugars and low-fold sweeteners.
[0020] The sour substance is any one of citric acid, malic acid, tartaric acid, lactic acid, fumaric acid, phosphoric acid, and acetic acid.
[0021] The present invention has the following advantages and beneficial effects:
[0022] Compared with the measurement methods in the prior art, the technical method provided by the present invention has the following advantages:
[0023] 1. In the prior art, R & D personnel need to carry out a large number of exploratory works to screen the proportion of sweet and sour substances, which often consumes a large amount of time and labor costs. The technical method provided by the present invention pre-screens the concentration ranges of the two substances through standard sensory analysis methods and statistical analysis methods, which can not only effectively reduce the workload and R & D costs, but also improve the accuracy.
[0024] 2. In the prior art, the best ratio obtained through consumer acceptance tests is easily affected by individual preferences, environmental factors and evaluation fatigue, and the measurement results are not obtained through statistical analysis, resulting in poor result reproducibility. The technical method provided by the present invention starts from the intensity ratio curves of sweetness and acidity respectively, and corrects them in combination with the difference threshold. While conforming to the laws of gustatory physiology, the best sweet-sour ratio formula is calculated by statistical means, with higher accuracy. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 Curves showing that the sweetness of sucrose and citric acid is too strong and the acidity is too strong.
[0026] Figure 2 Curves showing that the sweetness of sucrose and citric acid is too weak and the acidity is too weak. DETAILED DESCRIPTION OF THE EMBODIMENTS
[0027] The present invention discloses a method for determining the best sweet-sour ratio formula of tablets. Those skilled in the art can draw on the content of this article and appropriately modify the parameters to implement it. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they are all regarded as included in the present invention. The method described in the present invention has been described through preferred embodiments, and those related can obviously make changes or appropriate changes and combinations to the methods and applications described in this article without departing from the content, spirit and scope of the present invention to implement and apply the present invention.
[0028] To better illustrate the present invention, the following examples are used for description.
[0029] Example 1:
[0030] 1. Magnesium stearate with mass concentrations increasing in the order of 1.5%, 2.5%, 3.5%, 4.5%, 5.5%, 6.5% was added respectively to sucrose with mass concentrations decreasing in the order of 98.5%, 97.5%, 96.5%, 95.5%, 94.5%, 93.5% to prepare single-sweetness tablet samples.
[0031] 2. In the decreasing order of the mass concentration of citric acid as 7.5%, 6.5%, 5.5%, 4.5%, 3.5%, 2.5%, 1.5%, first add maltodextrin with a mass concentration of 92%, and then add magnesium stearate with a mass concentration in the increasing order of 0.5%, 1.5%, 2.5%, 3.5%, 4.5%, 5.5%, 6.5% to prepare single sour tablet samples.
[0032] 3. Use the seven - point hedonic scale method of "very dislike, dislike a little, dislike slightly, average, like a little, like relatively, like very much" to evaluate the sweetness and sourness of the single sweet tablet samples prepared in step 1 and the single sour tablet samples prepared in step 2 respectively. Count the selection proportion of evaluators for each tablet sample at each hedonic scale. The results are listed in Table 1 and Table 2 respectively.
[0033] Table 1 Evaluation results of the seven - point hedonic scale method for single sweet tablets
[0034] Preference Scale Dislike Very Much Dislike Somewhat Dislike a Little Neutral Like a Little Like Somewhat Like Very Much Sample 1 16.7％ 33.3％ 46.7％ 3.3％ 0.0％ 0.0％ 0.0％ Sample 2 13.3％ 40.0％ 43.3％ 3.3％ 0.0％ 0.0％ 0.0％ Sample 3 3.3％ 6.7％ 3.3％ 16.7％ 40.0％ 23.3％ 6.7％ Sample 4 6.7％ 13.3％ 16.7％ 10.0％ 36.7％ 16.7％ 0.0％ Sample 5 0.0％ 0.0％ 0.0％ 33.3％ 40.0％ 26.7％ 0.0％ Sample 6 16.7％ 16.7％ 13.3％ 16.7％ 30.0％ 6.7％ 0.0％
[0035] Table 2 Evaluation results of the seven - point hedonic scale method for single sour tablets
[0036] Preference Scale Dislike Very Much Dislike Somewhat Dislike a Little Neutral Like a Little Like Somewhat Like Very Much Sample 1 40.0％ 33.3％ 26.7％ 0.0％ 0.0％ 0.0％ 0.0％ Sample 2 33.3％ 26.7％ 40.0％ 0.0％ 0.0％ 0.0％ 0.0％ Sample 3 33.3％ 33.3％ 30.0％ 3.3％ 0.0％ 0.0％ 0.0％ Sample 4 33.3％ 30.0％ 36.7％ 0.0％ 0.0％ 0.0％ 0.0％ Sample 5 3.3％ 3.3％ 10.0％ 6.7％ 40.0％ 36.7％ 0.0％ Sample 6 6.7％ 6.7％ 10.0％ 6.7％ 36.7％ 33.3％ 0.0％ Sample 7 40.0％ 33.3％ 26.7％ 0.0％ 0.0％ 0.0％ 0.0％
[0037] 4. Calculate the sum of the selection proportions of each single sweet tablet sample for "like a little, like relatively, like very much" respectively. Screen out the tablet sample with the sum of proportions greater than or equal to 60% and the largest mass concentration of sucrose in the formula. The sweet - base value concentration of the sweet - sour ratio formula is 96.5%, denoted as T BASE ; Calculate the sum of the selection proportions of each single sour tablet sample for "like a little, like relatively, like very much" respectively. Screen out the tablet sample with the sum of proportions greater than or equal to 60% and the largest mass concentration of citric acid in the formula. The sour - base value concentration of the sweet - sour ratio formula is 2.5%, denoted as S BASE .
[0038] 5. In the decreasing order of the mass concentration of sucrose as 95.5%, 96.0%, 96.5%, 97.0%, 97.5%, after adding 2.5% of citric acid respectively, then make up to 100% with magnesium stearate respectively to prepare sweet - sour tablet samples, denoted as STP1, STP2, STP3, STP4, STP5 respectively.
[0039] 6. First, evaluate the sweet and sour tablet samples according to the three - point intensity scale method of "too sweet, just right sweetness, too weak sweetness", and count the selection ratio of evaluators for each tablet sample under each scale; then, evaluate the sweet and sour tablet samples according to the three - point intensity scale method of "too acidic, just right acidity, too weak acidity", and count the selection ratio of evaluators for each tablet sample under each scale. The results are listed in Table 3.
[0040] Table 3 Evaluation Results of Sweet and Sour Tablets by Three - Point Intensity Scale Method
[0041]
[0042] 7. Using the sucrose mass concentration of each sweet and sour tablet in Table 3 as the abscissa and the selection ratio of "too sweet" as the ordinate, draw the too - sweet ratio curve of the sweet and sour tablets; on this basis, using the selection ratio of "too acidic" as the ordinate, draw the too - acidic ratio curve of the sweet and sour tablets, as shown in the appendix Figure 1 as shown.
[0043] 8. Using the sucrose mass concentration of each sweet and sour tablet in Table 3 as the abscissa and the selection ratio of "too weak sweetness" as the ordinate, draw the too - weak sweetness ratio curve of the sweet and sour tablets; on this basis, using the selection ratio of "too weak acidity" as the ordinate, draw the too - weak acidity ratio curve of the sweet and sour tablets, as shown in the appendix Figure 2 as shown.
[0044] 9. Calculate that the sucrose mass concentration at the intersection point of the too - sweet curve and the too - acidic curve of the sweet and sour tablets is 96.6%, denoted as TB BASE1 ; calculate that the sucrose mass concentration at the intersection point of the too - weak sweetness curve and the too - weak acidity curve of the sweet and sour tablets is 96.3%, denoted as TB BASE2 ; calculate the geometric mean of TB BASE1 and TB BASE2 is 96.4%, which is used as the basic value of the optimal sweetening substance mass concentration, denoted as TB BASE .
[0045] Step Ten: Measure the difference threshold of citric acid using the triangle test method as 18.0%, denoted as W, and calculate the corrected mass concentration ΔC as 0.2% according to 0.5 * W * TB BASE .
[0046] Step Eleven: The final optimal sweet - acid ratio formula for the tablets is: sucrose mass concentration is 96.4%, and citric acid mass concentration is 2.3% - 2.7%.
[0047] The above are only specific embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.
Claims
1. A method for determining the optimal sweet-sour ratio of a tablet formulation, characterized in that It includes the following steps: Step 1: adding magnesium stearate in increasing concentrations from 1.5%, 2.5%, 3.5%, 4.5%, 5.5%, and 6.5% in decreasing order of the mass concentration of the sweetener from 98.5%, 97.5%, 96.5%, 95.5%, 94.5%, and 93.5% to prepare a single sweet tablet sample; Step 2: In the descending order of mass concentration of sour substances from 6.5%, 5.5%, 4.5%, 3.5%, 2.5%, 1.5%, first add 92% mass concentration of maltodextrin, and then add magnesium stearate in the ascending order of mass concentration from 1.5%, 2.5%, 3.5%, 4.5%, 5.5%, 6.5%, to prepare a single sour tablet sample; Step 3, using the seven-point preference scale method of "very dislike, not very like, somewhat dislike, average, somewhat like, relatively like, very like" to evaluate the sweetness and sourness of the single sweet tablet sample prepared in step 1 and the single sour tablet sample prepared in step 2, and counting the selection ratio of each tablet sample by the evaluators under each preference scale; Step 4: Calculate the sum of the selection ratios of "somewhat like, relatively like, and very like" for each single sweet tablet sample, select the tablet sample with the sum of the ratios greater than or equal to 60% and the highest mass concentration of sweet substances in the formula, and use the mass concentration of sweet substances in the tablet sample as the sweetness base value of the sweet-sour ratio formula, denoted as T BASE ; Calculate the sum of the selection ratios of "somewhat like, relatively like, very like" for each single sour tablet sample, screen out the tablet sample with the sum of the ratios greater than or equal to 60% and the highest mass concentration of sour substances in the formula, and use the mass concentration of sour substances in the tablet sample as the sourness base value of the sweet-sour ratio formula, denoted as S BASE ; Step 5: Calculate the mass concentration of sweet substances from T BASE -1.0%, T BASE -0.5%, T BASE , T BASE +0.5%, T BASE 1.0% in descending order, respectively adding S BASE After adding the sour substances with a mass concentration of 1.5,0 ... Step 6: first, the sweet and sour tablet samples were evaluated according to the three-point intensity scale method of "too strong sweetness, just right sweetness, too weak sweetness", and the selection ratio of each tablet sample by the evaluators under each scale was counted; then, the sweet and sour tablet samples were evaluated according to the three-point intensity scale method of "too strong acidity, just right acidity, too weak acidity", and the selection ratio of each tablet sample by the evaluators under each scale was counted; Step 7: Draw a sweetness ratio curve of the sweet and sour tablets with the mass concentration of sweet substances in each sweet and sour tablet as the horizontal coordinate and the selection ratio of "too strong sweetness" as the vertical coordinate; on this basis, draw a sweet and sour tablets with the selection ratio of "too strong acidity" as the vertical coordinate; Step 8: Draw a sweetness ratio curve of the sweet and sour tablets with the mass concentration of sweet substances in each sweet and sour tablet as the horizontal coordinate and the selection ratio of "too weak sweetness" as the vertical coordinate; on this basis, draw a sweet and sour tablets with the selection ratio of "too weak acidity" as the vertical coordinate; Step 9: Calculate the mass concentration of the sweet substance at the intersection of the sweetness curve and the acidity curve of the sweet and sour tablets, and use it as the base value 1 of the optimal sweet substance mass concentration, recorded as TB BASE1 ; Calculate the mass concentration of the sweet substance at the intersection of the sweetness too weak curve and the acidity too weak curve of the sweet and sour tablets, as the basic value of the optimal sweet substance mass concentration 2, recorded as TB BASE2 ; Calculate TB BASE1 and TB BASE2 The geometric mean of the optimal sweet substance mass concentration is taken as the basic value, denoted as TB BASE ; Step 10: Use any one of the three-point test method, paired comparison method, and two-three-point test method to measure the difference threshold of sour substances, denoted as W, according to 0.5*W*S BASE Get the corrected mass concentration ΔC; Step 11: The final optimal sweet-sour ratio formula of the tablet is: sweet substance mass concentration TB BASE , mass concentration of sour substances S BASE -ΔC to S BASE +ΔC.
2. The method according to claim 1, characterized in that The sweetener is any one of natural sugar and low-intensity sweetener.
3. The method according to claim 1, characterized in that The acidic substance is any one of citric acid, malic acid, tartaric acid, lactic acid, fumaric acid, phosphoric acid, and acetic acid.