山楂超微粉咀嚼片的研制

Development of Hawthorn Superfine Powder Chewable Tablets

以山楂、枸杞、苹果、玫瑰花、决明子和荷叶的超微粉为主料,添加一定的辅料制备山楂超微粉咀嚼片。探讨山楂超微粉咀嚼片的加工工艺及关键技术,通过正交试验方法确定最佳山楂咀嚼片最佳配方为山楂超微粉43.8%,枸杞超微粉6%,苹果超微粉6%,玫瑰超微粉3%,决明子超微粉0.84%,荷叶超微粉0.36%,甘露醇9.7%,乳糖29%,甜蜜素0.8%,硬脂酸镁0.5%,湿润剂为95%乙醇。并测定产品的感官、理化和微生物指标,确立山楂超微粉咀嚼片质量标准,为山楂的开发利用提供了一条新途径。

The hawthorn superfine powder chewable tables were made ofhawthom, medlar, apples, roses, cassia seed and lotus leaf superfine powder. The processing technology and key technology of hawthorn superfine powder chewable tables were discussed. The optimal formula of hawthorn superfine chewable tablets determined with the orthogonal experimental as followings： hawthorn superfine powder 43.8%, wolfberry superfine powder 6%, apple superfine powder 6%, rose superfine powder 3%, cassia seed superfine powder 0.84%, lotus leaf superfine powder 0.36%, mannitol 9.7%, lactose 29%, sodium cyclamate 0.8%, magnesium stearate 0.5% and wetting agent was 95% ethanol. The sensory characteristic, physical and chemical, and microbiological indexes of the products were determined as well. The quality standards were established, providing a new way for the development and utilization of hawthorn.