摘要
以蓝莓粉、柠檬酸、碳酸氢钠、甜菊糖苷等为原料,研究蓝莓泡腾片的加工工艺,通过单因素试验和正交试验优化蓝莓泡腾片的最佳配方为:蓝莓粉添加量5.3%,甜菊糖苷添加量3.3%,碳酸氢钠添加量39.3%,柠檬酸添加量47.1%,聚乙烯吡咯烷酮(polyvinyl pyrrolidone,PVP)(乙醇溶解,浓度为5%)添加量2.5%,聚乙二醇(polyethylene glycol,PEG)8000添加量2.5%。选用半干式颗粒压片法制粒,干燥条件为50℃烘干3 h。
The processing technology of blueberry effervescent tablets which use blueberry powder,citric acid,sodium bicarbonate,sweet chrysanthemum glucoside as raw materials was researched in the present study. The best formula was optimized by single-factor experiment and orthogonal experiment. The research showed that the best formula of chewable was:blueberry powder 5.3 %,stevia sugar 3.3 %,sodium bicarbonate 39.3 %,citric acid 47.1 %,polyvinyl pyrrolidone(dissolved by ethanol,concentration was 5 %)2.5 %,polyethylene glycol 8000 2.5 %. The effervescent tablets was prepared by half dry particle method,and the dry conditions was 50 ℃ for 3 h.
出处
《食品研究与开发》
CAS
北大核心
2018年第1期60-64,共5页
Food Research and Development
基金
2016年湖北省大学生创新创业训练计划项目(201614035013)
关键词
蓝莓
泡腾片
加工
blueberry
effervescent tablets
processing
