普洱茶泡腾片的生产工艺优化.pdfVIP

428 2010, Vol. 31, No. 18 食品科学 ※技术应用 普洱茶泡腾片的生产工艺优化 1 1 1 2 1 柴军红 ，杨春文 ，马怀良 ，柴小军 ，龚振杰 ( 1.牡丹江师范学院生物系，黑龙江牡丹江 1570 12 ；2 .伊利股份有限公司西安分公司，陕西西安 7 10002) 摘 要：目的：建立工艺简单的普洱茶泡腾片生产工艺。方法：选择云南普洱茶为主要原料，利用超声波和微 波辅助手段快速获得活性物质，采用β- 环糊精包合技术解决挥发性成分损失和酸碱相同步制粒难的问题，实现一 步法工艺。结果：常温条件，以料液比(g/m L) 1:80 、p H 5 .5 左右、功率3 0k W 、超声处理10m in 且微波提取功率 4 00W 提取5m in ，有利于茶叶有效成分的萃取；其泡腾片最佳工艺配方：茶粉占总质量3 5% 、酸碱相占(泡腾剂) 总量4 5 % 、黏合剂1% 、润滑剂5 % 、葡萄糖14 % 。结论：所得产品性能符合药典要求，工艺可行稳定。 关键词：普洱茶；泡腾片；一步法 Processing Optimization of Effervescent Tablets with Puerh Tea 1 1 1 2 1 CHAI Jun-h ong ，YAN G Chun-w en ，MA Huai-liang ，CHAI Xiao-j un ，GON G Zh en-j ie (1. Department of Biology, Mudanj iang Teachers College, Mudanj iang 1570 12, China； 2. Erie Co. Ltd., Xi ’an Branch, Xi ’an 7 10002, China) Abstract ：Puerh tea from Yunnan was used as the maj or raw material to extract its bioactive components through ultrasound and microwave-assisted method. β-cyclodextrin technology was exploited to reduce the loss of volatile components and resolve the difficulties in synchronized granulation due to acid-base compositions. Results: The optimal extraction condition s for bioactive components from tea were material-liquid ratio of 1:80, pH 5.5, ultrasonic power of 30 kW, ultrasonic treatment time of 10 min, microwave power of 400 W and microwave treatment time of 5 min. Meanwhile, the optimal formula for effervescent tablets of puerh tea was 35% purified powder of puerh tea, 45% acid-base amount, 1% adhesive agents, 5% lubricants and 14% glucose. Conclusion : The products ob