速溶茶泡腾片的制备与配方优化设计

Preparation and formula optimization of instant tea effer-vescent tablet

速溶茶泡腾片是以速溶茶粉、柠檬酸和碳酸氢钠为主要原料,经过造粒、干燥、压片制成。通过测定酸碱反应的CO2气容量和溶液的pH,确定柠檬酸和碳酸氢钠的合适配比。选择聚乙二醇6000和聚乙烯吡咯烷酮K30作为粘合剂,可溶性淀粉作为润滑剂,压片效果较好。采用正交实验法,对柠檬红茶泡腾片的最佳配方进行了研究,选择泡腾剂碳酸氢钠∶柠檬酸为1∶1.4,确定配方为:速溶红茶:12,泡腾剂:50,砂糖:35,甜蜜素:4,柠檬粉末香精:0.5。

Instant tea effervescent tablet, a kind of solid drink prepared by granulating, drying, and tablet processing using instant tea, citric acid and NaHCO3 as main the raw materials was described in this paper. By testing the pressure of CO2 and pH of the reaction solution, the ratio of citric and NaHCO3 was determined. PEG6000 and PVP K30 were used as adhesives, soluble starch as lubricant in tablet processing. And the optimum formula of lemon black tea effervescent tablet was black tea powder 12, citric acid and NaHCQ3 （NaHCO3：citric acid 1：1.4） 50, sugar 35, sodium cyclamate 4, lemon flavor 0.5.