FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 516-520.doi: 10.7506/spkx1002-6630-201022117

• Technology Application • Previous Articles     Next Articles

Development of Pu er Tea-Panax notoginseng Buccal Tablets

ZHANG Hui,ZHANG Yun-long,TIAN Yang,XIAO Rong*,LI Dong,HE Meng-heng   

  1. (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
  • Received:2010-02-03 Online:2010-11-25 Published:2010-12-29
  • Contact: XIAO Rong E-mail:xiaorong91515@163.com

Abstract:

In this study, Pu er tea powder was prepared from Pu er tea. Pu er tea powder, Panax notoginseng saponin (PNS) and xylitol were used as the major raw materials with the addition of corn starch and other additives as supplementary materials to prepare Pu er tea-Panax notoginseng buccal tablet through a series of processing including spray drying, mixing, granulation, drying, tablet and irradiation sterilization. The optimal formula and processing parameters were explored by orthogonal experiments. Results showed that the optimal formula were 70% ethanol as wetting agent, 10% Pu er tea powder, 86% filling agents (xylitol: cornstarch: dextrin: β-cyclodextrin = 4: 2: 1.5: 0.6), 1.2% PNS and 0.5% aspartame. Under the optimal preparation processing conditions, prepared Pu er tea-Panax notoginseng buccal tablets with good flavor can meet national standards.

Key words: Pu er tea, PNS, tablet, processing

CLC Number: