沙棘强化Vc含片的制备工艺研究

Preparation of Sea Buckthorn Strengthen Vc Lozenges

摘要:

以沙棘浓缩汁为原料，通过对比试验选择合适的辅料、配方及生产工艺条件来制备沙棘Vc含片，并对产品进行质量分析。研究结果表明，最优的配方组合为：沙棘浓缩汁6.5%、白砂糖38.9%、淀粉26.4%、乳糖26.4%、柠檬酸1.6%、薄荷脑0.05%、硬脂酸镁5‰；最优的工艺条件为：16目筛制粒，55~60 ℃干燥20~30 min，16或18目筛整粒。在此配方及工艺条件下生产的Vc含片符合该类产品国家相应标准。

Abstract:

The Vc lozenge of seabuck-thorn use Sea-buckthorn juice concentrate as raw material and through comparative trial to choose the suitable accessories, recipe and production process conditions. Then analyse the quality of the product. The results show that the best combination: 6.5% of Seabuck-thorn juice concentrate, 38.9% of the white sugar, 26.4% of starch, 26.4% of lactose, 1.6% of citric acid, 0.05% of menthol, 5‰ of magnesium stearate; The optimum process conditions: 16-mesh sieve granulation was dried for 20~30 min under 55~60 ℃, 16 or 18 mesh sieve granulated. The Vc lozenge was produced in this formula and process conditions can meet the requirements such products relevant national standards.