| 速溶茶泡腾片的制备与配方优化设计 |
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| 引用本文： | 郑玉芝,赵超艺,程江山,宋晓晨,凌彩金. 速溶茶泡腾片的制备与配方优化设计[J]. 食品工业科技, 2006, 0(5): 142-144 |
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| 作者姓名： | 郑玉芝 赵超艺 程江山 宋晓晨 凌彩金 |
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| 作者单位： | 1. 北京市食品工业研究所,北京,100075
2. 广东省农科院茶叶研究所,广东广州,510640 |
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| 摘 要： | 速溶茶泡腾片是以速溶茶粉、柠檬酸和碳酸氢钠为主要原料,经过造粒、干燥、压片制成。通过测定酸碱反应的CO2气容量和溶液的pH,确定柠檬酸和碳酸氢钠的合适配比。选择聚乙二醇6000和聚乙烯吡咯烷酮K30作为粘合剂,可溶性淀粉作为润滑剂,压片效果较好。采用正交实验法,对柠檬红茶泡腾片的最佳配方进行了研究,选择泡腾剂碳酸氢钠∶柠檬酸为1∶1.4,确定配方为:速溶红茶:12,泡腾剂:50,砂糖:35,甜蜜素:4,柠檬粉末香精:0.5。
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| 关 键 词： | 泡腾片 泡腾剂 固体饮料 速溶茶 |
| 文章编号： | 1002-0306(2006)05-0142-03 |
| 修稿时间： | 2006-02-20 |
Preparation and formula optimization of instant tea effervescent tablet |
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| Zheng Yuzhi. Preparation and formula optimization of instant tea effervescent tablet[J]. Science and Technology of Food Industry, 2006, 0(5): 142-144 |
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| Authors: | Zheng Yuzhi |
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| Affiliation: | Zheng Yuzhi et al |
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| Abstract: | Instant tea effervescent tablet, a kind of solid drink prepared by granulating, drying, and tablet processing using instant tea, citric acid and NaHCO3 as main the raw materials was described in this paper. By testing the pressure of CO2 and pH of the reaction solution, the ratio of citric and NaHCO3 was determined. PEG6000 and PVP K30 were used as adhesives, soluble starch as lubricant in tablet processing. And the optimum formula of lemon black tea effervescent tablet was black tea powder 12, citric acid and NaHCO3 (NaHCO3:citric acid 1:1.4) 50, sugar 35, sodium cyclamate 4, lemon flavor 0.5. |
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| Keywords: | effervescent tablet effervescent agent solid drink instant tea |
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