E3S Web Conf.
Volume 189, 20202020 International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2020)
|Number of page(s)||12|
|Section||Food Biochemistry and Food Processing|
|Published online||15 September 2020|
Research and Exploration on the Process of mangosteen Compound Effervescent Tablets
university of leeds(Leeds LS2 9JT United Kingdom)
*a Corresponding author: firstname.lastname@example.org
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.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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