酸枣仁-茯苓-百合泡腾片的研制

Preparation of Jujube Seed-tuckahoe-lily Effervescent Tablet

【目的】探明酸枣仁-茯苓-百合泡腾片制作的最佳配方参数,为开发有益健康的新型固体饮料同时实现药食同源植物资源的综合利用提供参考。【方法】以酸枣仁、茯苓及百合为原料,采用单因素与正交试验相结合的方法,以泡腾片感官品质综合得分为指标,研究酸枣仁、茯苓、百合、柠檬酸、碳酸氢钠、甘露醇和聚乙二醇不同添加量对泡腾片感官品质的影响。【结果】酸枣仁-茯苓-百合泡腾片的最佳配方参数为酸枣仁5%+茯苓15%+百合20%+柠檬酸25%+碳酸氢钠30%+甘露醇5%+聚乙二醇1%,泡腾片感官品质综合得分为80.67分。【结论】最佳配方所得泡腾片外观呈淡红色,溶解均匀,口感酸甜适宜,风味独特,具有最佳感官品质,其工艺可行。

【Objective】The optimal formula parameters for preparation of jujube seed-tuckahoe-lily effervescent tablet are discussed to provide a reference for developing new healthy drinking powder and realizing comprehensive utilization of medicinal and edible plant resources.【Method】The effect of jujube seed,tuckahoe,lily,citric acid,sodium bicarbonate,mannitol and polyethylene glycol(PEG)with different additive volume on sensory quality of jujube seed-tuckahoe-lily effervescent tablet is studied by using the method of single-factor combined with orthogonal test and taking the score of the sensory quality as the index.【Result】The optimal formula parameters for preparation of jujube seed-tuckahoe-lily effervescent tablet are 5% jujube seed+15% tuckahoe+20% lily+25% citric acid+30% sodium bicarbonate+5% mannitol+1% PEG.The comprehensive score of sensory quality of jujube seed-tuckahoe-lily effervescent tablet is 80.67 under the optimal formulation technology.【Conclusion】The jujube seed-tuckahoe-lily effervescent tablet with pale red appearance produced under the optimal formulation technology has the best sensory quality of uniform dissolution,proper sweet and sour taste,and unique flavor,which indicates that the optimal formulation technology is feasible in preparation of jujube seed-tuckahoe-lily effervescent tablet.