全果脐橙泡腾片的研制  

Preparation of Whole Fruit Navel Orange Effervescent Tablet

作　　者：林小翠 朱玉萍 陈金印[2,3] 朱丽琴 LIN Xiao-cui;ZHU Yu-ping;CHEN Jin-yin;ZHU Li-qin(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China;Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China;Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits&Vegetables,Nanchang 330045,Jiangxi,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]江西农业大学江西省果蔬采后处理关键技术与质量安全协同创新中心,江西南昌330045 [3]江西省果蔬保鲜与无损检测重点实验室,江西南昌330045

出　　处：《食品研究与开发》2018年第18期107-111,共5页Food Research and Development

基　　金：江西省现代农业产业技术体系(柑橘)建设专项(JXARS-07);江西省高等学校教学改革研究课题(JXJG16321)

摘　　要：以富含橙皮苷的全果脐橙为主要原料,研制全果脐橙泡腾片。通过单因素试验和正交试验,依据泡腾片感官评分得出最佳配方为酸碱混合制粒压片,60%全果脐橙粉、碳酸氢钠与柠檬酸的质量比1∶1.8、1.0%甜菊糖苷。制得的全果脐橙泡腾片片剂完整,表面呈橙黄色,泡腾效果较好,滋味酸甜可口,具有脐橙特有的香气,符合泡腾片的感官评价指标。Using fruit navel orange powder containing hesperidin as raw material,whole fruit navel orange effervescent tablet was independently developed.Through single factor experiments and orthogonal experiments,according to the sensory assessment of effervescent tablets,the optimal formula was obtained as follows:acid-base mixed granulation tablet,60%whole fruit navel orange powder,sodium bicarbonate and citric acid mass ratio of 1∶1.8,1.0%stevioside.The prepared navel orange effervescent tablet is complete,has orange yellow surface,good effervescent effect,sweet and sour taste,unique fragrance of navel orange,and accords with the sensory evaluation index of the effervescent tablet.

关 键 词：全果脐橙 泡腾片 正交试验 感官评分 配方 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]