[关键词]
[摘要]
此研究以柚子副产物为加工对象,以水提法提取柚子成果及幼果的柚核、柚皮提取物作为主料,以硬度、色差、pH、崩解时间及抗氧化性能为理化指标,研制一款感官舒适的泡腾片。通过高效液相色谱确定水提物中柠檬苦素含量,用以确定柠檬酸的添加量,在保证柠檬苦素功能的前提下进行脱苦。随后,通过改变阿拉伯胶添加量并测定各项理化性质,优化泡腾片的配方比例及制作工艺。结果表明,金柚副产物泡腾片的最佳配方配比为:柠檬酸35.00%、小苏打25.00%、PVP-K30(聚乙烯吡咯烷酮)1.50%、PEG 6000散(聚乙二醇)2.00%、柚子果粉22.50%、甜菊糖苷0.75%、木糖醇7.50%、柚皮提取物(成果或幼果果皮提取物冻干前含阿拉伯胶为8 mg/mL),柚核提取物分别5.00%及0.75%。混匀后压片,压片压力为3.00 MPa,制得的泡腾片澄清度良好,糖酸比感官舒适,硬度、pH适中,崩解时间合理,溶解液具有理想的抗氧化性能。
[Key word]
[Abstract]
The effervescent tablets which are made up of extracts from mature and young pomelo seeds and peel were prepared. The physical and chemical indexes of product including hardness, pH value, color difference, disintegration time and antioxidants were determined. Firstly, Limonin content in water extract was tested by HPLC to determine additive amount of Citric acid. Citric acid was used to reduce the bitterness from Limonin without removing it. Secondly, Acacia was added in tablets with different concentration and physicochemical properties were measured for improving the product’s formula and process. According to the result of experiments, we have determined that the best proportion of each ingredients among the list of ingredients for our effervescent tablets: 35.00% of citric acid, 25.00% of sodium bicarbonate, 1.50% of PVP-K30, 2.00% of PEG 6000 (in powder), 22.50% grapefruit powder, 0.75% of stevioside, 7.50% of Xylitol, 5.00% of extract from mature grapefruit skin and young grapefruit skin (8 mg/mL of Acacia was added before freeze-dry), 0.75% of extract from grapefruit kernel. Tabletting in 3.00 MPa was done after the well mixing of all ingredients. The drink made by final tablets is good in clarity. The sugar-acid ratio is in a comfortable range which gives the drink a good taste. Hardness and pH value are in a suitable level. Disintegration time is reasonable. Oxidation resistance of products solution is quite strong.
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[基金项目]
广东省重点领域研发计划项目(粤科资字〔2019〕997号);广东大学生科技创新培育专项资金(pdjh2019b0245);仲恺农业工程学院本科生科技创新资金(k1190930106);广东省基础与应用基础研究基金项目(2019A1515011283)