Research and Exploration on the Process of mangosteen Compound Effervescent Tablets
| Autor: | Zidan Ma |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
lcsh:GE1-350
biology Starch Single factor 0211 other engineering and technologies 02 engineering and technology 010501 environmental sciences biology.organism_classification 01 natural sciences Tableting chemistry.chemical_compound Granulation chemistry Slurry Effervescent tablet 021108 energy Food science Citric acid Aroma lcsh:Environmental sciences 0105 earth and related environmental sciences |
| Zdroj: | E3S Web of Conferences, Vol 189, p 02018 (2020) |
| ISSN: | 2267-1242 |
| Popis: | This article mainly studies a new type of compound effervescent tablet for hot pot soup base, which is made of mangosteen as the main material, adding mangosteen glycoside and kumquat to improve the taste, and adding starch slurry and PEG-6000 as a granulating agent. A single factor test was used to select the optimal level of each factor, the sensory score was used as the response value, and the response surface analysis method was used to optimize the formulation of the compound effervescent tablet, and the moisture absorption rate and sensory condition of the finished tablet after several days of placement were determined. The results showed that the optimized main formula of mangosteen compound effervescent tablets was: mangosteen powder 5.3%, kumquat powder 1.3%, mangosteen glycoside 1.3%, effervescent disintegrant 90.7%, of which citric acid: bicarbonate Sodium is 1.6:1. In this process, starch slurry and PEG-6000 are used as the granulation agent for the semi-dry tableting method. The composite effervescent tablet prepared after drying at 50°C for 3 hours is sweet and sour, rich in special aroma, short in foaming time, and has the lowest moisture absorption rate. The sensory score was 94.96 points. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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