摘要
研究紫苏提取物泡腾片的生产工艺,确定合理的原辅料配比。经原辅料混合、制软材、干燥、整粒、压片等工序,制备紫苏泡腾片。工艺采用酸碱分开湿法制粒,并通过正交试验优化产品配方。测定的紫苏泡腾片的最佳配方为紫苏粉添加量10%、NaHCO3与柠檬酸的质量比1:2、甜菊糖甙添加量3%、羟丙基甲基纤维素(HPMC)10%、聚乙二醇8000 3%。为了改善口感,还添加了0.6%紫苏香精,一定比例的赤藓糖醇、木糖醇和乳糖。本研究建立的紫苏提取物泡腾片制备工艺简单可行,操作方便。该产品溶解后的溶液为紫色,具有紫苏特殊的香气,入口清甜且营养丰富。
Objective： To explore the preparation process and optimal formula of effervescent tablets with perilla extract. Methods： By mixing raw materials, preparing granules, drying, and compression, perilla solid beverage （effervescent tablets） was prepared. The formula was optimized by orthogonal tests by acid-base separated aqueous granulation. Results： The optimal formula of perilla effervescent tablet was composed of 10% penilla extract, 3% stevioside, 10% HPMC, 3% PEG 8000, and NaHCO3-citric acid ratio of 1：2. In order to improve the taste, the proportion ofxylitol, lactose, erythritol, and 0.6% perilla flavouring essence were also added. Conclusion： The method for the preparation of effervescent tablets with perilla extract is simple and easy to operate. After dissolution in water, the effervescent tablets reveal a violet color, a special aroma ofperilla and a pleasant sweet taste. The perilla solid beverage （effervescent tablets） is nutritious and popular.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第6期280-284,共5页
Food Science
基金
国家自然科学基金青年科学基金项目(31000814
31000800)
国家自然科学基金面上项目(31171642)
科技部农业成果转化项目(2011GB2C000008)
上海交通大学医工交叉项目(YG2011MS64)
上海市科学技术委员会项目(11495801600
10DZ0504000
1052NM06700)
关键词
紫苏
泡腾片
正交设计
配方
perilla
effervescent tablet
orthogonaldesign
formulation
