Development And Composition Analysis Of Aloe Milk Effervescent Tablet

In order to promote the edible value of aloe,enrich the market type of effervescent tablets,in this study,aloe and powdered milk as the main raw materials,sodium bicarbonate and sodium carbonate as the alkali source,malic acid and citric acid as a compound acid source,supplemented by oligomeric isomal maltose(IMO),Aloe vera lyophilized powder,aspartame,PEG6000,wheat frankincense,PVP ethanol solution,the use of non-aqueous granulation method to make effervescent tablets.The preparation technology of effervescent tablets,the drying process of aloe vera,the nutritional components of Aloe vera powder were studied,and a series of compositions of aloe milk effervescent tablets were analyzed,and the main formula of effervescent tablets was optimized by fuzzy mathematic model and response surface method.The preparation process and composition analysis of aloe gel dry powder were studied in the prophase of experiment.Through a series of single factor experiment and control experiment,it was found that the aloe gel freeze-drying method was better than the spray drying method in the preservation of effective nutrients,so the Aloe vera powder was prepared by freeze-drying.And the determination of Aloe vera freeze-drying process: aloe fresh leaves?go to the thorn?cleaning?drain(natural air-dry)?disinfection?peeled?broken?color?enzyme solution?filtration?centrifugal?fine filter?1:10 concentrate?First in the freezer-18?-25?low temperature frozen 8?12 hours?then in-30?-40? under the Freeze drying box for 18-24hours?Aloe lyophilized powder.In the middle of the experiment,the preparation technology of effervescent tablets was mainly explored,and the non aqueous granulation method was found to avoid the problems encountered in the process of sticking,and to improve the yield and quality.After that,the selection of acid-alkali disintegrating agent and the determination of the proportion of adding.By single factor experiment,we determined that the basic formula of Aloe milk effervescent tablets was 35%,the disintegrating agent 44%,the sweetener 0.8%,the acid-base ratio 1:1.2,the acid should be slightly excessive in the actual operation to ensure the reaction is complete.After the preparation of the finished product,8% PVP ethanol solution was added as the binder,PEG6000 as lubricant to ensure the quality of effervescent tablets.The effects of disintegrating agent,disintegrating agent ratio and milk powder addition on the disintegration time of effervescent tablets were optimized by response surface method.According to the response surface 3D and contour map analysis,the best formula for effervescent tablets is: powdered milk 35%,disintegrating agent 47%,disintegrating agent(acid/alkali)ratio is 1:1.2.Using the sensory evaluation method of fuzzy mathematics to evaluate the taste of effervescent tablets in a scientific way,the optimum dosage of sweetener is 1.2%,and the optimum proportion of excipients is as follows: Aloe vera powder 10%,imo 6.7%,and wheat frankincense essence 0.1%.The preparation process adopts non water granulation method,and the amount of PEG6000 is added before pressing.The binder uses 8% PVP ethanol solution,and the 50?60? is dried in 3h.Each piece of aloe milk effervescent tablets obtained was net1.50±0.05 g.After drying,fill in the vacuum packing bag immediately.For the analysis of effervescent tablets,the effervescent tablets contain magnesium,calcium and other mineral elements,such as aloe polysaccharide and other nutrients,and have some antioxidant properties,the relevant parameters are in line with the relevant national standards.