芦荟泡腾片的制备

Preparation of Aloe vera Effervescent Tablets

试验旨在开发以芦荟为主的功能食品。以200︰1库拉索芦荟凝胶冻干粉、红心火龙果冻干粉、蓝莓提取物、针叶樱桃提取物、低聚果糖、柠檬酸、碳酸氢钠、果胶等为原料,研究芦荟泡腾片的配方及加工工艺。结果表明,经过单因素试验优化的配方为:200︰1库拉索芦荟凝胶冻干粉7.5%,红心火龙果冻干粉10%,蓝莓提取物2%,针叶樱桃提取物17.5%,低聚果糖17.3%,无水柠檬酸22.5%,碳酸氢钠15%,果胶2.5%,β-环状糊精2.5%,阿斯巴甜0.6%,安赛蜜0.6%,聚乙二醇(PEG) 6000 2%。采用聚乙二醇包裹的干法制粒,产品具有较好的抗氧化活性。芦荟泡腾片是一款低糖、无色素、无香精,糖尿病患者也可食用的色香味俱全的天然功能食品。

This study was in order to develop functional food based on Aloe vera.The formulation and processing technology of Aloe vera gel effervescent tablets using 200︰1 Aloe vera gel freeze dried powder,red dragon fruit freeze dried powder,blueberry extract,acerola cherry extract,low poly fructose,citric acid,sodium bicarbonate and pectin as raw materials were studied.The results showed that through single factor experiment,the optimized formulation was 200︰1 Aloe vera gel freeze dried powder 7.5%,red dragon fruit freeze dried powder 10%,blueberry extract 2%,acerola cherry extract 17.5%,low poly fructose 17.3%,anhydrous citric acid 22.5%,sodium bicarbonate 15%,pectin 2.5%,beta cricoid dextrin 2.5%,aspartame 0.6%,acesulfame 0.6% and polyethylene glycol 6000 2%.The effervescent tablets were prepared by dry particle method with polyethylene glycol coating.The product had good antioxidant activity.Aloe vera effervescent tablets were natural functional food with low sugar,no pigment and no essence,which was also edible for diabetics.