蓝莓绿茶雪莲颗粒的制备及其稳定性

此次试验旨在筛选和研究蓝莓绿茶雪莲颗粒的辅料用量和最佳制备工艺。通过单因素试验和正交试验优选辅料用量,通过润湿剂筛选优选制粒工艺条件。结果显示:25%木糖醇、0.1%三氯蔗糖、1%无水柠檬酸、34.4%麦芽糊精为最优辅料用量,经90%乙醇制粒效果最好。此次研究优化的配方及工艺制备的蓝莓绿茶雪莲颗粒质量稳定,可以应用于工业化生产。

Processing Technology and Stability of Blueberry-Green Tea-Saussurea Granules

To optimize the dosage of excipients and preparation process of blueberry-green tea-Saussurea granules,the dosage of excipients was optimized by single factor and orthogonal tests.And the wetting agent was selected to optimize the granulation process conditions.The results showed that the optimal excipients were 25%xylitol,0.1%sucralose,1%anhydrous citric acid and 34.4%maltodextrin,and granulation with 90%ethanol worked best.The quality of blueberry-green tea-Saussurea granules prepared by the optimized formula and process was stable,and the formula and process could be used in industrial production.