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紫苏提取物泡腾片的研制

作  者:
宫江宁;吴金鸿;王正武;廖莉玲
单  位:
上海交通大学农业与生物学院;贵州师范大学化学与材料科学学院
关键词:
紫苏;泡腾片;正交设计;配方
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。
译  名:
Preparation of Effervescent Tablets with Perilla Extract
作  者:
GONG Jiang-ning1,2,WU Jin-hong1,*,WANG Zheng-wu1,LIAO Li-ling2(1.Bor S.luh Food Safety Research Center,School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China;2.School of Chemistry and Material Science,Guizhou Normal University,Guiyang 550001,China)
关键词:
perilla;effervescent tablet;orthogonal design;formulation
摘  要:
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 of xylitol,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 of perilla and a pleasant sweet taste.The perilla solid beverage(effervescent tablets) is nutritious and popular.

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