辣木茶复合泡腾片制备工艺研究
Study on Preparation Process of Moringa oleifera Tea Composite Effervescent Tablet
吴佳慧 1余芳 1王立颖2
作者信息
- 1. 江苏经贸职业技术学院 健康学院,江苏 南京 211168
- 2. 宁夏沃福百瑞枸杞产业股份有限公司,宁夏 银川 750000
- 折叠
摘要
通过单因素试验,探讨辣木茶粉、玫瑰花粉、金银花粉添加量和酸碱比对辣木茶复合泡腾片综合评分的影响,采用正交试验优化辣木茶复合泡腾片配方.结果表明,辣木茶复合泡腾片最优配方为辣木茶粉添加量 5%、玫瑰花粉添加量 3.5%、金银花粉添加量 5%、酸碱比 1.0∶1.0.本研究为进一步开发辣木保健茶产品提供了理论支撑.
Abstract
The effects of addition of Moringa oleifera tea powder,Rosa rugosa powder,honeysuckle powder and base to acid ratio on Moringa oleifera tea composite effervescent tablet comprehensive score were studied by single-factor experiment and orthogonal test respectively.The results showed that the optimum formula for the Moringa oleifera tea composite effervescent tablet were:the addition of Moringa oleifera tea powder 5%,Rosa rugosa powder 3.5%,honeysuckle powder 5%and base to acid ratio 1.0∶1.0.The study provided a reference for further development of Moringa oleifera health tea resources.
关键词
复合泡腾片/辣木茶粉/玫瑰花粉/金银花粉Key words
composite effervescent tablet/Moringa oleifera tea powder/Rosa rugosa powder/honeysuckle powder引用本文复制引用
基金项目
江苏省职业院校学生创新创业培育计划项目(G-2023-0538)
江苏省高校优秀科技创新团队项目(2021)()
出版年
2024
NETL
NSTL
万方数据