宿州学院学报2023，Vol.38Issue(12)：39-43,5.DOI:10.3969/j.issn.1673-2006.2023.12.008
咖啡泡腾片加工工艺研制
Development of Processing Technology for Coffee Effervescent Tablets
摘要
Abstract
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.关键词
咖啡/泡腾片/制备工艺Key words
Coffee/Effervescent tablet/Preparation technology分类
轻工纺织引用本文复制引用
张乐乐,刘雨晴,王奕文,张妍宇,李二娇,刘生杰..咖啡泡腾片加工工艺研制[J].宿州学院学报,2023,38(12):39-43,5.基金项目
安徽省高校科研重点项目(2023AH052852) （2023AH052852）
安徽省高校优秀青年人才支持计划一般项目(gxyq2022190) （gxyq2022190）
阜阳师范大学信息工程学院青年人才重点项目(2021XGRCXM004) （2021XGRCXM004）
阜阳师范大学横向项目(SXHZ202205) （SXHZ202205）
阜阳地方农产品食品工艺开发科研创新团队(FX2020KCT02). （FX2020KCT02）
