蓝莓-发酵鹰嘴豆咀嚼片的制备工艺优化

Optimization of Processing Technology of Blueberry and Fermented Chickpea Chewable Tablets

研制蓝莓-发酵鹰嘴豆咀嚼片,并筛选和优化蓝莓-发酵鹰嘴豆咀嚼片的最佳处方和制备工艺。采用湿法制粒法研制蓝莓-发酵鹰嘴豆咀嚼片,通过单因素考查实验,选择合适的矫味剂、粘合剂、填充剂、崩解剂、助流剂。通过对咀嚼片外观、口感、风味、硬度等的考查筛选处方,并根据Central Composite Design(CCD)原理设计实验。确定最佳处方为:35%发酵鹰嘴豆粉,13%蓝莓粉,20%微晶纤维素(MCC),20%甘露醇,15%交联聚乙烯吡咯烷酮(PVPP),5%交联羧甲基纤维素钠(CC-NA),1%硬脂酸镁。结论:通过处方筛选和工艺优化可制得具有口感好、表面光滑美观、色泽均匀、硬度适中、服用方便、工艺简单等优点的蓝莓-发酵鹰嘴豆咀嚼片。

Development of blueberry and fermented chickpea chewable tablets, and screen and optimize the formulae and processing technology of blueberry and fermented chickpea chewable tablets. Blueberry and fermented chickpea chewable tablet was developed by wet granulation method. Appropriate corrective agent, adhesive, bulking agent, disintegrating agent and fluidizer were selected by single factor tests. The formula was screened according to appearances, taste, flavor and hardness of the chewable tablets. Then the optimized formula and processing technology were achieved by Central Composite Design （CCD）. The most satisfactory formula consisted of 35% fermented chick- pea powder, 13% blueberry powder, 20% MCC, 20% mannitol, 15% PVPP, 5% CC-NA, 1% magnesium stearate. By screening and optimizing the formula and processing technology, the blueberry and fermented chickpea chewable tablets can be obtained with good taste, smooth surface, uniform color, appropriate rigidity, easy taking, and simple processing.