青梅泡腾片固体饮料的研制

Preparation of Solid Beverage Effervescent Tablets of Green Plum

[目的]开发出一种新型的青梅口味的泡腾片固体饮料。[方法]以青梅粉、碳酸氢钠、阿斯巴甜等作为原料,以酸碱湿法制粒,通过研究不同泡腾剂配比、青梅粉添加量、甜味剂添加量对泡腾效果、口味等方面的影响。[结果]确定青梅泡腾片的最佳配方为青梅粉40%、碳酸氢钠48%、阿斯巴甜1.4%,同时添加黏合剂PVP乙醇溶液2.5%、润滑剂2.5%PEG 6000。[结论]此配方制作的青梅泡腾片不易吸潮,外观不变形,崩解时限为40 s,酸甜适中,崩解后无明显沉淀。

[ Objective ] The research aimed to develop a new type of green plum flavored effervescent tablet solid drink. [ Method ] Green plumpowder,sodium bicarbonate, aspartame and other raw materials were used to prepare granulation by acid-base wet method. Effects of differentfervescent agent ratio, the amount of green plum powder added, and the amount of sweetener addeied. [Result] The best formula of green plum fervescent tablets was finally determined 40% green plum powder,sodium bicarbonate 53. 6 %, aspartame 1. 4%,while adding the adhesive PVP ethanol solution 2. 5% and lubricant 2. 5% PEG 6000. [ Conclusion ] The green plum ferves-cent tablet made from this formula was not easy to absorb moisture and the appearance is not defotion time limit was 40 s, with moderate acidity and sweetness and no obvious precipitation ater disintegration.