摘要
以益智仁为加工原料,以泡腾片的崩解时限、脆碎度、发泡量等为评价指标,在单因素试验的基础上采用正交试验方法确定益智仁泡腾片加工工艺的最佳配方.结果表明,益智仁泡腾片加工工艺的最佳配方为益智仁粉10％、泡腾剂柠檬酸与碳酸氢钠总量45％(质量比为1.2:1)、乳糖40％、甜菊糖苷2.25％、润滑剂PEG 6000添加量为3％、黏合剂90％乙醇,制得的泡腾片片面光滑、汤色澄清、崩解迅速,符合质量标准.
Abstract
Alpinia oxyphylla was used as raw material,taking the disintegration time, brittleness and foaming amount of effervescent tablets as evaluation indexes, orthogonal test method was used to determine the optimal formula of the processing technology of effervescent tablet on the basis of single factor test.The results showed that the optimal formula for processing technology of Alpinia oxyphylla effervescent tablets was 10％ of Alpinia oxyphylla powder, 45％ of effervescent citric acid and sodium bicarbonate (mass ratio: 1.2:1),40％ of lactose,2.25％ of ste-via side,lubricant PEG 6000 at 3％, and adhesive at 90％ ethanol. The prepared effervescent tablets had a smooth surface, clear soup color and rapid disintegration, meeting the quality standards.
维普
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