猕猴桃营养咀嚼片制备工艺优化与质量评价

Optimization of preparation technology and quality evaluation of nutrition of kiwifruit

研究制备猕猴桃营养咀嚼片的最优配方，以新鲜猕猴桃为原料，经过切片、真空干燥、粉碎后制得果粉，添加一定量的Vn和VD．在单因素试验的基础上设计L9（3^3）正交试验，进行配方优化，并对其进行品质评价。结果表明：最佳配方为果粉40％、甘露醇25％、乳糖添加量30％、葡萄糖5％，用10％PVP乙醇溶液制软材，并以0．5％硬脂酸镁和0．5％滑石粉混合作为润滑剂进行压片。质量评价表明所制备的咀嚼片为黄绿色光滑片剂，硬度适中，酸甜可口；其水分含量≤5％、Vc、70．52mg／100g、总糖含量≤44．0％、Ca含量52．14mg／100g。

To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to pre- pare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitaminD were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L9 （ 3^3 ） orthogonal experi ment. Uhimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% magnesium stearate and 0.5% talc mix powder was used as lubricant. And through quality evaluation： the chewable tahlets prepared with yellow green smooth tablets, moderate hardness, sweet and sour. The moisture content is less than or equal to 5%, vitamin C 70.52 mg/100 g, total sugar content is less than or equal to 44.0%, Ca conlent is 52.14 mg/100 g.