红枣山药固体速溶泡腾片制备及特性

Preparation and Storage Characteristics of Solid Instant Effervescent Tablets with Red Jujube and Chinese Yam

依据红枣、山药"食补"的传统习惯,开发出一款适合现代人群的调气养颜泡腾片,力求保持营养,并且具有速溶特性。采用单因素及正交试验设计,对红枣山药泡腾片的配方进行优化,并探讨其贮藏特性。结果表明,泡腾片最佳生产配方为:红枣和山药(质量比4︰3)添加量14%、枸杞和菊花提取物(质量比2︰3)添加量10%、柠檬酸和碳酸氢钠(质量比1︰0.6)添加量20%、茉莉香精添加量0.06%、聚乙二醇6000添加量5%、红糖粉添加量50.94%,该配方的泡腾片感官评价得分为87.8分。在贮藏时间0~180 d内,固体速溶饮品泡腾片的各指标参数符合国标要求。该试验结果可为固体速溶饮品的生产和花草茶行业的发展提供参考依据。

According to the traditional habit of food supplement of red jujube and Chinese yam,a kind of effervescent tablet for regulating color and keeping a beautiful face was developed,which was suitable for modern people,and it was nutritious and instant.The single factor and orthogonal design were used to optimize the formulation of effervescent tablets with red jujube and Chinese yam,and its storage characteristics were explored.The results showed that the best production process of this effervescent tablet was 14%of jujube and yam(4︰3),20%of citric acid and sodium bicarbonate(1︰0.6),10%of Chinese wolfberry extracts and chrysanthemum extracts(2︰3),0.06%of jasmine essence,5%of polyethylene glycol 6000,and 50.94%of brown sugar.Under these conditions,the sense evaluate of effervescent tablets was 87.8.Within 0 d to 180 d of storage time,the parameters of solid instant effervescent tablets met the requirements of national standards.The results could provide reference for the production of solid instant drinks and the development of flower and grass tea industry.