诺丽发酵果汁泡腾片的研制  

Preparation of Effervescent Tablets with Noni Fermented Juice

作　　者：李晓花[1] 管燕红[1] 赵俊凌[1] 张丽霞[1] 

机构地区：[1]中国医学科学院北京协和医学院药用植物研究所云南分所,景洪666100

出　　处：《食品工业》2016年第6期16-19,共4页The Food Industry

基　　金：西双版纳州科技三项费(2303-6140625)

摘　　要：筛选诺丽发酵果汁喷雾干粉的泡腾片的制备工艺。采用单因素试验筛选诺丽喷干粉、泡腾剂、黏合剂、润滑剂、矫味剂等的用量;以p H、崩解时间和口感为指标,正交试验法优选喷干粉、泡腾剂、矫味剂用量和泡腾剂酸碱比例。泡腾片的最优配方为枸橼酸和碳酸氢钠的质量比为1︰0.8,诺丽果汁喷干粉的用量为400 mg,矫味剂三氯蔗糖的使用量为1%,以无水乙醇作为黏合剂,5%的PEG 6000作为润滑剂。该工艺经过三批试验验证,操作简单方便,压片过程中不易黏冲,具有一定实用性。To explore the preparation process and optimal formula of effervescent tablets with Noni fermented juice. The dosage of Noni spray powder, effervescent agent, adhesives, lubricants and flavoring agent was selected by single factor test. And the formula was optimized by orthogonal tests with pH, disintegration and taste as main examine items. The optimal formulation of effervescent tablets was： the quality ratio of citric acid and sodium bicarbonate 1 ： 0.8, 400 mg Noni juice of spray dried powder, 1% trichlocromethyl sucrose, ethanol as adhesive, and 5% PEG 6000 as a lubricant. The method for preparation of effervescent tablets with Noni fermented juice is easy to operate, the tablet was not easy to stick in the process of pressing.

关 键 词：诺丽发酵果汁 泡腾片 正交设计 配方 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]