摘要
研究甘草泡腾片制备工艺,优选甘草泡腾片的配方。以口感、外观、崩解时限为指标,利用正交试验优选甘草泡腾片的配方,优化制备工艺。结果表明:甘草泡腾片最佳配方为20%甘草多糖,60%泡腾剂(酸碱比为1∶1),3%阿斯巴甜,16%乳糖,1%PEG 6000。最佳制备工艺为酸碱分开湿法制粒压片。该制备工艺简单,制得的甘草泡腾片口感好,外观光洁美观,片剂硬度、崩解时限符合要求,具有一定的应用价值和市场开发前景。
It was to optimize the formula of glycyrrhizae effervescent tablet and study on its preparation technology. Use orthogonal experiment with taste, appearance and disintegration time as indices, to obtaine the optimal formula and preparation technology of glycyrrhizae effervescent tablet. Results showed that the optimal formula of glycyrrhizae effervescent tablet was composed of 20% glycyrrhizae polysaccharide, 60% of effervescent agent （acid-to-alkaline ratio was 1 ： 1）, 3% of aspartame, 16% of lactose, 1% of PEG 6000. The best preparation process of acid and alkali wet granulation separately, thus prepared glycyrrhizae effervescent tablet. The preparation technology was simple and feasible for industrial production, glycyrrhizae effervescent tablet tasted good and had a clean and beautiful appearance, all the qualities meets the requirement. This kind of tablet had a certain application value and market prospect.
出处
《食品工业》
CAS
北大核心
2018年第1期112-115,共4页
The Food Industry
基金
广西省教育厅2016年广西高校中青年教师基础能力提升项目(KY2016YB517)
广西民族师范学院校级科研项目(2016JX001)
关键词
甘草
泡腾片
制备工艺
正交试验
glycyrrhiza
effervescent tablet
preparation process
orthogonal experiment
