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投稿时间：2021-10-28
投稿时间：2021-10-28
中文摘要: 以冻干蓝莓粉为主要原料，采用半干式颗粒压片法研制出一种蓝莓泡腾片。以泡腾片崩解时间、pH值、产气量、硬度、色泽、感官为质量指标，研究蓝莓粉添加量、泡腾剂配比及泡腾剂总量对产品品质的影响。通过单因素试验，得到适宜的蓝莓粉添加量为5.0%～7.5%，泡腾剂质量比（碳酸氢钠∶柠檬酸）为1∶1.2～1∶1.4，泡腾剂总量为40%～50%。蓝莓泡腾片适宜配方为蓝莓粉5.0%、聚乙烯吡咯烷酮（polyvinyl pyrrolidone，PVP）2.5%、聚乙二醇（polyethylene glycol，PEG）8000添加量2.5%、碳酸氢钠18.2%、柠檬酸21.8%、麦芽糊精46.7%、甜菊糖苷3.3%。在此条件下制备的蓝莓泡腾片各项指标均符合要求，总酚含量51.87 mg/100 g，泡腾片溶液呈红紫色，澄清透明，具有典型的蓝莓香味，口感酸甜适口。
Abstract:A blueberry effervescent tablet was prepared with freeze-dried blueberry powder as the main material by the semi-dry granule pressing method.The effects of blueberry powder amount，effervescent agent ratio（sodium bicarbonate to citric acid）and amount on the product quality were investigated with disintegration time of effervescent tablet，pH，gas production，hardness，color，and sensory score as quality indicators.According to the single factor experiment，the optimal preparation conditions were listed below：blueberry powder amount of 5.0%-7.5%，the ratio of sodium bicarbonate to citric acid of 1∶1.2-1∶1.4，and the amount of effervescent agent of 40%-50%.The optimalformulation of the blueberry effervescent tablet was as follows：blueberry powder（5.0%），PVP（2.5%），PEG8000（2.5%），sodium bicarbonate（18.2%），citric acid（21.8%），maltodextrin（46.7%），and stevia glycoside（3.3%）.All the indicators of the blueberry effervescent tablet prepared under these conditions met requirements，and the total phenol content was 51.87 mg/100 g.Specifically，the blueberry effervescent tablet solution was reddish violet and clear with typical blueberry flavor，and palatable sweet and sour taste.
keywords: blueberry powder effervescent tablet semi-dry granule pressing method processing quality evaluation
文章编号：202301016 中图分类号： 文献标志码：
基金项目:四川省科技计划项目（2020YFN0149）；四川省重点研发项目（2022YFSY0031）
| 作者 | 单位 |
| 许文静1，陈昌琳2，孟嘉珺1，刘怡君1，邓莎1，3，吕远平1，3* | 1.四川大学轻工科学与工程学院，四川 成都 610065；2.四川省农业科学院经济作物育种栽培研究所，四川 成都 610300；3.四川大学健康食品科学评价体系研究中心，四川 成都 610065 |
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