凉瓜泡腾片的研制

Study on Processing of Balsam Pear Effervescent Tablet

以凉瓜干为主要原料,通过添加泡腾剂(碳酸氢钠和柠檬酸)、润滑剂、填充剂研制出清热解毒、携带和食用方便的凉瓜泡腾片。对凉瓜粉含量、泡腾剂中碳酸氢钠与柠檬酸的配比进行单因素试验,并以凉瓜粉含量、泡腾剂含量、崩解剂含量三个因素各设置三个水平进行正交试验设计,以崩解时限、汤色、风味作为评价指标,筛选出最佳组合,结果表明,凉瓜粉占片重35%(0.21 g),泡腾剂占片重45%(0.27 g,包含碳酸氢钠0.16 g和柠檬酸0.11 g),润滑剂占片重5%(0.03 g),填充剂乳糖占片重15%(0.09 g),制备出来的泡腾片效果最佳。

A portable and eating-convenient heat-clearing and detoxifying balsam pear effervescent tablet was developed by using dry balsam pear as main raw material and adding the effervescent agent（sodium bicarbonate and citric acid）,lubricants,fillers as supplementary materials.The single-factor test was taken to determine the amounts or ratio of dry balsam pear powder,sodium bicarbonate and citric acid effervescent agent.The best formula of the tablet was determined through orthogonal experiments by using the collapse time,liquor color and flavor as the evaluation index.The results showed that the best recipes as follows： dry balsam pear powdertablet weight accounted for 35 %（0.21 g）,effervescent agents accounted for 45 %（0.27 g）,including bicarbonate sodium 0.16 g and citric acid 0.11 g）,lubricants accounted for 5 %（0.03 g）,total lactose filler accounted for 15 %（0.09 g）,of the effervescent tablet weight respectively.