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为了寻求金荞麦叶发酵茶咀嚼片最佳配方,以金荞麦叶发酵茶为原料,添加一定的辅料制备金荞麦叶发酵茶咀嚼片。考察甜荞粉、微晶纤维素、甘露醇、柠檬酸作为咀嚼片辅料对咀嚼片综合品质的影响,并通过L9(34)正交试验对咀嚼片配方进行优化。确定咀嚼片最佳配方为:金荞麦叶发酵茶茶粉添加量为26.1%(W/W),甜荞粉添加量为17.4%(W/W),微晶纤维素添加量为20.0%(W/W),甘露醇添加量为35.0%(W/W),柠檬酸添加量为1.0%(W/W),硬脂酸镁添加量为0.5%(W/W)。
In order to find the best formula of the buckwheat leaf fermented tea chewable tablets, fermented buckwheat tea as raw material, add some excipients to prepare golden buckwheat leaf fermented tea chewable tablets. The effects of sweet buckwheat flour, microcrystalline cellulose, mannitol and citric acid on the quality of chewable tablets were investigated. The formula of chewable tablet was optimized by L9 (34) orthogonal test. The optimum formula of chewable tablets was as follows: the fermented tea powder with the buckwheat leaf was 26.1% (W / W), the buckwheat powder was 17.4% (W / W) and the microcrystalline cellulose was 20.0% / W), the amount of mannitol is 35.0% (W / W), the amount of citric acid is 1.0% (W / W) and the amount of magnesium stearate is 0.5% (W / W).