苗粉泡腾片固体饮料的冲泡特性

Infusion Properties of Solid Beverage of Effervescent Tablets Based on Barley Grass Powder

DOI：10.3969/j.issn.1673-1689.2020.03.011

中文关键词: 麦苗粉 泡腾片 冲泡特性 正交试验

英文关键词: barley grass powder,effervescent tablet,infusion properties,orthogonal design

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中文摘要:

本研究以真空冷冻干燥及高能纳米冲击制备的麦苗粉为原料制备泡腾片，分别研究了麦苗粉添加量（质量分数）、崩解剂（NaHCO₃∶柠檬酸）配比和甜叶菊糖苷添加量对麦苗粉泡腾片冲泡特性的影响。在单因素试验的基础上，采用正交试验设计对泡腾片配方进行工艺优化，结果为：当麦苗粉添加质量分数10%，崩解剂质量配比为1∶0.7（g∶g），甜叶菊糖苷添加质量分数1%时，泡腾片的感官评分最高，外观颜色良好，具有浓烈的麦香气，直径为1 cm，pH为6，产气量为7 mL、崩解时间为2 min。

英文摘要:

Effervescent tablets based on barley grass powder were prepared by vacuum freeze-drying and high energy nanoscale impact. The effects of the addition of barley grass powder，the ratio of disintegrating agent（NaHCO₃∶citric acid）and the addition of stevioside on the infusion properties of effervescent tablets were investigated. Orthogonal design was used to optimize the formulation of effervescent tablets based on single factor test. The results showed that the effervescent tablet with 10% barley grass powder，1 g∶0.7 g disintegrating agent and 1% stevioside exhibited the highest sensory score with a good color and strong aroma of wheat. The diameter，pH，gas production and disintegration time of the effervescent tablet were 1 cm，6，7 mL and 2 min，respectively.

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