苦瓜绿茶口含片的研制
目的 优化苦瓜绿茶口含片的制备工艺。方法 以苦瓜为主要原料通过醇提法制备苦瓜浸提物, 再利用苦瓜浸提物为主要原料, 并添加速溶绿茶粉、木糖醇和玉米淀粉及其他辅料, 经混合、制粒、干燥、压片等工序, 通过正交试验筛选并获得苦瓜绿茶含片的最佳配方和制备工艺。结果 苦瓜浸提物在料液比1:20, 温度90 ℃的醇溶液中浸提4 h为其最佳浸提条件; 以苦瓜浸提物0.3 g, 速溶绿茶粉0.1 g, 填充剂(玉米淀粉:β-环状糊精=1.5: 0.8)1.5 g, 木糖醇3.0 g为原料, 并经55 ℃干燥可获得新型苦瓜绿茶口含片。 结论 本研究将苦瓜浸提物与速溶绿茶粉相结合, 通过正交试验筛选并获得具有表面光滑美观且食用方便的新型苦瓜绿茶复合营养含片的最佳配方和制备工艺。
Objective To optimize the preparation technology of Momordica charantia L. (balpear)- green tea tablets. Methods Balpear extract was prepared by alcohol extraction method. The balpear extract was used as the major raw material with instant green tea powder, xylitol, corn starch and other additives as supplementary materials to prepare balpear-green tea tablet, through a series of processing including mixing, granulation, drying and tablet. The optimal formula and processing parameters were explored by orthogonal experiments. Results It was the best extraction conditions of balpear extract with material liquid ratio 1:20 on 90 ℃ for 4 h. The optimal formula of balpear-green tea tablets was prepared mainly with the balpear extracts 0.3 g, instant green tea powder 0.1 g, filling agents (corn starch:β-cyclodextrin = 1.5:0.8) 1.5 g and xylitol 3.0 g as raw material, and then new balpear-green tea tablets could be obtained after drying at 55 ℃. Conclusion The optimum formulation and preparation technology of new balpear-green tea compound nutrition tablet, which was developed combining balpear extracts with instant green tea powder materials and smooth, beautiful surface and convenient for edible, were obtained by orthogonal test.
标题：苦瓜绿茶口含片的研制
英文标题：Research of balpear-green tea tablets
作者：
梁进 安徽农业大学省部共建茶树生物学与资源利用国家重点实验室,安徽省农产品加工工程实验室,合肥农产品加工研究院
胡玉龙 安徽农业大学省部共建茶树生物学与资源利用国家重点实验室,安徽省农产品加工工程实验室,合肥农产品加工研究院
候如燕 梁进*,胡玉龙,侯如燕(安徽农业大学省部共建茶树生物学与资源利用国家重点实验室,安徽省农产品加工工程实验室,合肥农产品加工研究院
中文关键词:苦瓜,绿茶,含片,工艺,
英文关键词:Momordica charantia L.,green tea,tablet,technology,
发表日期：2015-01-08
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