微胶囊化发芽大豆肽粗提物泡腾饮片制备工艺的研究

Preparation of Effervescent Tablets from Microencapsulated Crude Extractionof Sprout Soybean Peptides

以微胶囊化发芽大豆肽粗提物为主料,采用酸碱混合非水制粒法制备泡腾固体饮片,经单因素试验、正交试验、模糊数学感官评价法对制备泡腾饮片配方进行筛选。结果表明,泡腾片最佳配方为:黏合剂选择含有3%聚乙烯吡咯烷酮(PVP)的无水乙醇溶液;微胶囊化发芽大豆肽粗提物粉末添加量为10%;崩解剂总用量为80%,由柠檬酸与碳酸氢钠组成,两者比例为1.4∶1.0,即添加量分别为47%,33%;甜味剂由三氯蔗糖和甜菊糖复合组成,两者添加量均为1%;香精添加量为0.2%。研制的泡腾饮片具有酸甜可口、营养价值高、有益健康、便于携带等特点。

A new kind of effervescent tablet solid drinks is prepared by non-aqueous granulation using the microencapsulated crude extraction of sprout soybean peptide as the main ingredient. The product formula is designed and optimized through single factor experiments, an orthogonal test and a sensory evaluation based on the fuzzy mathematics method. The optimal formula of effervescent tablets is determined as follows： 3% of PVP anhydrous ethanol solution is used as the adhesive; microencapsulated sprout soybean peptides accounts for 10% ; disintegrating agent is composed of 47% of citric acid and 33% of sodium bicar- bonate, and accounts for 80%： composite sweetener is consisted of 1% sucralose and 1% steviathe, and the addition of flavor agents is 0.2%. The newly developed effervescent tablets obtained in this paper are easy to catty, have a good taste, and are nutritious as well as effective on promoting health.