实验旨在开发咖啡泡腾片.以咖啡粉、木糖醇、柠檬酸和碳酸钠为原料,通过单因素试验和正交试验的方法研究咖啡泡腾片最佳配方.最佳配方:咖啡粉添加量30%、木糖醇添加量20%、酸碱质量比1∶ 1、麦芽糊精添加量3%、PEG6000 添加量3%.1 片泡腾片中咖啡因的含量为45.1±2.3 mg,剂量安全.制备的泡腾片崩解速度快,具有咖啡香气,口感佳且质量稳定.
This study was to develop coffee effervescent tablets.Using coffee powder,xylitol,citric acid and sodium carbonate as raw materials,the optimal formulation of coffee effervescent tablets was studied by single factor experi-ment and orthogonal experiment.Optimal formula:coffee powder additive 30%,xylitol additive 20%,acid-base mass ratio 1∶ 1,maltodextrin additive 3%,PEG6000 additive 3%.One piece of coffee effervescent tablet indicated caffeine dosage 45.14±2.3 mg which was a safe dosage.The prepared effervescent tablets have fast disintegration speed,coffee aroma,good taste and stable quality.