解酒口腔微泡片工艺优化  

Optimization of Technology of De-Alcoholic Oral Effervescent Tablets

作　　者：李聪 王麒琳 卜宪垒 徐方达 吴宗翰 LI Cong;WANG Qilin;BU Xianlei;XU Fangda;WU Zonghan(Xiuzheng Health Group R&D Center,Tianjin 300480,China;Hangzhou Qiandaohu Biaopu Health Food Co.,Ltd.,Hangzhou 311700,China)

机构地区：[1]修正健康集团研发中心,天津300480 [2]杭州千岛湖标普健康食品有限公司,浙江杭州311700

出　　处：《食品安全导刊》2022年第25期132-135,139,共5页China Food Safety Magazine

摘　　要：以葛根提取物为主要功效原料,利用酸碱分开制粒压片工艺制备解酒口腔微泡片。以感官综合评分为评价指标,通过单因素试验考察崩解剂添加量、崩解剂酸碱比、葛根提取物添加量以及甜味剂添加量对葛根口腔微泡片品质的影响,并通过正交试验对微泡片的制备工艺进行优化。试验结果表明,解酒口腔微泡片的最优配比为崩解剂添加量40%、崩解剂酸碱比1.2∶1.0、葛根提取物添加量4%、甜味剂添加量0.4%。该配比下制备的葛根口腔微泡片外观完整,入口后微泡腾感较强,时间持久,酸甜适中,且具有葛根独有的风味。本研究为葛根的进一步开发应用以及口腔微泡片的生产工艺提供了一定的参考价值和理论依据。In this study,Pueraria lobata root extract was taken as the main functional raw material.The de-alcoholic oral effervescent tablets were made by the direct compression after acid and alkali granulation respectively.Sensory comprehensive score was taken as evaluation index,and single factor test was used to investigate the effect of disintegrant addition,disintegrant acid-base ratio,Pueraria lobata root extract addition,and sweetener addition on the quality of de-alcoholic oral effervescent tablets.The preparation technology was optimized by orthogonal experiment.The experimental results showed that the optimal proportion of de-alcoholic oral effervescent tablets was disintegrant 40%,acid-base 1.2∶1.0,Pueraria lobata root extract 4%,sweetener 0.4%.The oral tablets had smooth faces,strong sense of effervescence with longer time,moderate sour and sweet taste and the unique flavor of Pueraria lobata at this ratio.This study provides a certain reference value and theoretical basis for the further development and application of Pueraria lobata and the production process of oral effervescent tablets.

关 键 词：葛根提取物 解酒 微泡片 工艺 正交试验 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]