黄秋葵等外果粉末直接压片工艺研究

Tablet-forming Process for Utilization of Substandard Okra

为了提高黄秋葵资源的利用效率,以其等外果粉末为主要原料,采用直接压片法制备黄秋葵营养片。在单因素试验基础上,以羧甲基淀粉钠、微晶纤维素、压力为响应因素,崩解时间和脆碎度为响应值,依据Box-Behnken中心组合原理,采用响应面法设计、并优化黄秋葵等外果粉末直接压片最佳工艺条件。结果表明:黄秋葵等外果粉末添加量76.6%、羧甲基淀粉钠添加量12.6%、微晶纤维素添加量10.8%、压力17.6MPa时,黄秋葵等外果营养片脆碎度为0.308%,崩解时间为1 180s,片型完整、表面光滑,并具有较好的适口性,为黄秋葵等外果功能食品的生产提供了科学依据。

To maximize the utilization of okra resources, a process was developed to make nutritional tablets from substandard material that would be otherwise of low market value or discarded as waste. The formulation and process for the tablet formation were optimized by using the response surface methodology. Disintegration time and friability of the tablets were the criteria for the evaluation under three process parameters including additions of sodium carboxymethyl starch and microcrystalline cellulose in the formulation as well as pressure applied to compress and form the tablets. The optimized conditions were （a） a mixture of 76.6% okra powder, 12.6% of sodium earboxymethyl starch, and 10.8% of microcrystalline cellulose, and （b） 17.6 MPa pressure for the compression. The tablets obtained had a friability of 0. 308% and a disintegration time of 1 180 s, with a perfect shape, smooth surface and high palatability. It appeared that the experimental results could be use for scale up to manufacture a functional food product from the substandard okras.