摘要
以白芸豆水提物为主要原料,采用酸碱分开制粒压片法制备白芸豆水提物泡腾片。以感官评分为评价指标,通过单因素试验考察甜味剂(阿斯巴甜)添加量、泡腾崩解剂(柠檬酸和碳酸氢钠)酸碱比和添加量、黏合剂(聚乙烯吡咯烷酮)添加量和白芸豆水提物添加量对泡腾片的影响。再通过正交试验优化泡腾片的制备工艺,并对产品进行质量评价。试验结果表明,白芸豆水提物泡腾片的最佳配方为:白芸豆水提物23%、柠檬酸30%、碳酸氢钠30%、阿斯巴甜2.5%、甘露醇11%、聚乙二醇6000 1%、聚乙烯吡咯烷酮2.5%。最佳配方下制得的泡腾片外观光洁平滑,汤色澄清无杂质,有白芸豆的独特风味。产品质量如下:平均片重2.97 g,硬度68.51 N,脆碎度<1%,平均崩解时限188 s,pH 5.73。
In this study,taking water extract of white kidney bean as raw material,acid-base separation granulation tableting was used to prepare white kidney bean extract effervescent tablets. With sensory score as an evaluation index,the effects of amount of sweetener(aspartame),ratio and amount of effervescent disintegrant(citric acid and sodium bicarbonate),amount of adhesive(polyvinyl pyrrolidone),and amount of white kidney bean extract on effervescent tablets was investigated by single factor experiment. Then,the preparation technology of effervescent tablets was optimized by orthogonal experiment,and the quality of the production was evaluated. The results showed that the optimum formulation of effervescent tablets was:white kidney bean extract 23 %,citric acid 30 %,sodium bicarbonate 30 %,aspartame 2.5 %,mannitol 11 %,polyethylene glycol 6000 1 %,polyvinyl pyrrolidone 2.5 %. The effervescent tablets prepared under the optimum formula had smooth appearance,clear soup color without impurities and unique flavor of white kidney bean. The quality of the production was as follows:2.97 g in weight,68.51 N in hardness,less than 1 % in fragility,188 s in disintegration time,5.73 in pH.
作者
刘淑敏
姚远铃
刘美玲
胡小军
LIU Shu-min;YAO Yuan-ling;LIU Mei-ling;HU Xiao-jun(College of Feod Science and Engineering,Lingnan Normal University,Zhanjiang 524048,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第16期126-132,共7页
Food Research and Development
基金
广东省普通高校青年创新人才项目(2017KQNCX126)
岭南师范学院人才专项项目(ZL1803)。
关键词
白芸豆水提物
泡腾片
制备工艺
正交设计
质量评价
white kidney bean extract
effervescent tablets
preparation technology
orthogonal experiment
quality evaluation
