紫苏提取物泡腾片的研制.pdfVIP

280 2013, Vol.34, No.06 食品科学 ※技术应用 紫苏提取物泡腾片的研制 1,2 1,* 1 2 宫江宁 ，吴金鸿 ，王正武 ，廖莉玲 (1.上海交通大学农业与生物学院，陆伯勋食品安全研究中心，上海 200240 ； 2.贵州师范大学化学与材料科学学院，贵州 贵阳 550001) 摘  要：研究紫苏提取物泡腾片的生产工艺，确定合理的原辅料配比。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。工艺采用酸碱分开湿法制粒，并通过正交试验优化产品配方。测定的紫苏泡腾片的最佳 配方为紫苏粉添加量10%、NaHCO3与柠檬酸的质量比1:2 、甜菊糖甙添加量3%、羟丙基甲基纤维素(HPMC)10%、 聚乙二醇8000 3% 。为了改善口感，还添加了0.6%紫苏香精，一定比例的赤藓糖醇、木糖醇和乳糖。本研究建立的 紫苏提取物泡腾片制备工艺简单可行，操作方便。该产品溶解后的溶液为紫色，具有紫苏特殊的香气，入口清甜且 营养丰富。 关键词：紫苏；泡腾片；正交设计；配方 Preparation of Effervescent Tablets with Perilla Extract 1,2 1,* 1 2 GONG Jiang-ning ，WU Jin-hong ，WANG Zheng-wu ，LIAO Li-ling (1. Bor S. luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China ；2. School of Chemistry and Material Science, Guizhou Normal University, Guiyang 550001, China) Abstract ：Objective: To explore the preparation process and optimal formula of effervescent tablets with perilla extract. Methods: By mixing raw materials, preparing granules, drying, and compression, perilla solid beverage (effervescent tablets) was prepared. The formula was optimized by orthogonal tests by acid-base separated aqueous granulation. Results: The optimal formula of perilla effervescent tablet was composed of 10% penilla extract, 3% stevioside, 10% HPMC, 3% PEG 8000, and NaHCO3-citric acid ratio of 1:2. In order to improve the taste, the proportion of xylitol, lactose, erythritol, and 0.6% perilla flavouring essence were also added. Conclusion: The method for the preparation of effer