j紫苏泡腾片固体饮料的研究_杨春梅.docVIP

——————————————————————————————————————————————— j紫苏泡腾片固体饮料的研究_杨春梅 食品与药品 Food and Drug 2012年第14卷第11期 381 紫苏泡腾片固体饮料的研究 杨春梅，吴金鸿，夏 云，包萨日娜，王正武* （上海交通大学农业与生物学院食品科学与工程系，陆伯勋食品安全研究中心，上海 200240） 摘 要：目的 研究紫苏泡腾片的制备工艺，确定原辅料配比。方法 采用酸碱混合非水制粒法，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。结果 紫苏泡腾片最佳配方为：紫苏提取物干粉10 %，柠檬酸49 %，碳酸氢钠35 %，阿拉伯胶4 %，聚乙烯吡咯烷酮（PVP）0.5 %，三氯蔗糖0.7 %，聚乙二醇8000 0.8 %。咀嚼片表面光滑、酸甜可口、营养丰富，且能防龋齿、改善肠胃功能。其中，柠檬酸、碳酸氢钠和阿拉伯胶是紫苏泡腾片崩解时限的主要影响因素，以柠檬酸对其影响最大。结论 该工艺简单，操作方便，节约能源；所制固体饮料酸甜可口，片剂表面光滑整洁、呈紫苏的亮紫红色。 关键词：紫苏；泡腾片；正交设计；配方 中图分类号：TS255.54 文献标识码：A 文章编号：1672-979X（2012）11-0381-04 Study on Solid Beverage Preparation of Perilla Effervescent Tablets YANG Chun-mei, WU Jin-hong, XIA Yun, BAO Sarina, WANG Zheng-wu (School of Agriculture and Biology, Shanghai Jiao Tong University, Bor S. Luh Food Safety Research Center, Shanghai 200240, China) Abstract: Objective To investigate the preparation technology of perilla solid beverage—effervescent tablets and to screen the optimum ratio of raw material to adjunct. Methods Through processing procedure from mixing raw materials, making granules, wet granulation, drying, compression and coating, perilla solid beverage—effervescent tablet were produced by Acid-base Nonaqueous Granulation. Results The optimal formula was as follows: 10% perilla extract, 49 % citric acid, 35 % NaHCO3, 4 % arabic gum, 0.5 % polyvinylpyrrolidone, 0.7 % sucralose, and 0.8 % polyethylene glycol 8000. Meanwhile, the main in? uence factors on disintegration time were citric acid, NaHCO3 and arabic gum, and the greatest influence factor was citric acid. Conclusion The preparation process of perilla solid beverage—effervescent tablets can be simple, energy-saving and easy to operate. The perilla solid beverage—effervescent tablets have good taste, smooth surface, and after dissolution in the water, the tablets give a violet color.Key Words: perilla; effervescent tablet; orthogonal design；f