蒲公英牛奶咀嚼片的研制及性质

The Process and Properties of Dandelion Milk Chewable Tablets

以蒲公英超微粉和牛奶粉为主要原料,采用干法压片工艺,研制一款蒲公英牛奶咀嚼片。通过单因素试验、正交试验探究咀嚼片的最佳配比。采用储存期加速测试法(ASLT),以感官评分为标准,预测产品的保质期。通过测定色差、硬度、水分等因素变化情况,探究产品的贮藏稳定性。经试验确定:最佳工艺为原料最佳粒度0.075mm、压片设备预压厚度3.2 cm;产品最佳配比为牛奶粉45%、蒲公英粉10%、冰糖粉︰甘露醇比例7︰3、柠檬酸2%、硬脂酸镁2%。泡罩包装成品在25℃、相对湿度(RH) 65%的商业贮藏条件下保质期为128 d。该试验为片剂产品的生产和贮藏提供科学指引,为高寒地带蒲公英资源和乳资源的整合开发提供新思路。

The Dandelion milk chewable tablets were made of dandelion superfine powder and milk powder. The dry compression process to produce the tablets was used. Combined with orthogonal experiment and fuzzy comprehensive evaluation, the formula of chewable tablets was studied. Using the method of accelerated shelf-life testing to predict the shelf-life of the products based on sensory evaluation. By measuring the color difference, hardness, moisture content and other factors, the storage stability of the product was explored. The best formula was as follows: the best particle size of raw material of 0.075 mm, the pre-pressing thickness of tablet of 3.2 cm, milk powder 45%, dandelion powder 10%, sugar powder︰mannitol 7︰3, citric acid 2% and magnesium stearate 2%. The shelf life of packaging products was 128 d under 25 ℃ and RH 65%. This experiment provided scientific guidance for the production and storage of tablet products and a new idea for the integrated development of dandelion resources and milk resources in the alpine region.