果蔬清洗泡腾片生产工艺技术研究

Study on the Processing Technology of Effervescent Tablets for Cleaning Fruit and Vegetable

研究了果蔬清洗泡腾片的生产工艺,确定了碳酸氢钠进行单项湿法制粒的最佳条件。采用L9(34)正交试验设计对果蔬清洗泡腾片生产工艺进行优化,结果表明,当柠檬酸所占比例25%,碱源(碳酸氢钠∶碳酸钠5∶3)40%,γ-氨基丁酸11%,润滑剂6%,其它辅料(包括填充剂NaCl,维生素C和抑菌剂)为18%时,最终制成的泡腾片表面光滑完整、无粘冲且溶于水后溶液清澈呈弱碱性,能够较好的去除果蔬表面的有毒有害物质。

Processing Technology of effervescent tablets for cleaning fruit and vegetable was studied, the optimum conditions for single wet granulation of sodium bicarbonate were fixed. The technological parameter of effervescent tablets for cleaning fruit and vegetable was optimized by L9 （3^4 ） orthogonal experimental design, the result showed the optimal techniques obtainned were the ratio of citric acid at 25% , alkali resistance at 40% , aminobutyric acid at 11% , lubricant at 6% , other accessories at 18% （stuffing bulking agent NaCl, vitamin C and bacteriostatic agents） . The final products had smooth complete surface, were non-viscous, and the solutions dissolved in water were clear with weak alkaline. Poisonous and harmful material of fruit and vegetable surface were removed well.