中国茶叶加工Issue(1)：18-22,5.DOI:10.15905/j.zgcyjg.2095-0306.2025.01.03
抹茶刺梨软胶囊的制备工艺研究
Study on the Preparation Process of Matcha Rosa Roxburghii Tratt Soft Capsule
摘要
Abstract
This study investigates the optimized preparation process of matcha Rosa Roxburghii Tratt soft capsules,utilizing single-factor experiments and orthogonal experimental methods to screen the formulation of the soft capsule contents,the capsule shell formulation,and drying conditions.The aim was to determine the optimal preparation for matcha Rosa Roxburghii Tratt soft capsules.The results showed that the best formula for the soft capsule content was Matcha powder:Rosa roxburghii freeze-dried powder∶Dendrobium candidum powder∶Camellia oil=10∶10∶5∶24,with beeswax added at 2.0%of the total content.The best formula for the capsule shell was gelatin∶glycerol∶water=3∶2∶5,with a sol temperature of 70℃,and the optimal drying temperature was 30℃,with a drying time of 10-12 hours.The yield for three pilot batches was≥95%,and the disintegration time met the required standards.The optimized preparation process of soft capsules was reasonable and feasible,providing a basis for controllable production processes and consistent quality.关键词
抹茶刺梨软胶囊/制备工艺/正交试验/崩解时限Key words
Matcha Rosa Roxburghii Tratt soft capsule/Preparation technology/Orthogonal test/Disintegration time limit分类
轻工纺织引用本文复制引用
梁增彩,田应刚,唐伟,张建康,白志文..抹茶刺梨软胶囊的制备工艺研究[J].中国茶叶加工,2025,(1):18-22,5.基金项目
黔科合支撑[2022]重点011号 （）
