以辽宁海城生姜为主要原材料开发泡腾片饮料。通过单因素试验研究抗坏血酸对姜汁冻干粉的护色效果、比较泡腾片制备工艺优劣、筛选出姜辣素的包埋剂和适宜的甜味剂，采用L9（34）正交试验对姜汁冻干粉泡腾片的配方进行优化。主要结果如下：添加0.05%抗坏血酸对姜汁冻干粉有良好护色效果；酸碱混合非水制粒法比粉末直接压片法和酸碱分别制粒压片法更适合于姜汁冻干粉泡腾片的制备；麦芽糊精+β-环状糊精混合包埋剂对姜辣素的掩蔽效果最佳；泡腾片的最佳配方为：姜汁冻干粉12%，蛋白糖4%，泡腾剂（酸碱比1∶0.8）77%，包埋剂4%，聚乙烯吡咯烷酮0.5%、聚乙二醇60002.5%。按照上述方法制得的姜汁冻干粉泡腾片入水泡腾效果显著、饮料色泽清亮、酸甜适口、口味独特，有良好的市场前景。%Effervescent tablet was targeted to development use Haicheng (Liaoning Province) ginger as main raw material. By means of a series of single factor experiment, the color-preserving effect of ascorbic acid on freeze-dried ginger juice powder was researched, the stand or fall of effervescent tablets preparation technology was compared, and the gingerol embedding medium and appropriate sweeteners were screened. Finally, the formula of ginger juice effervescent tablets were optimized through the L9(34) orthogonal experiment. The main results obtained were as follows:it showed a good color-preserving effect on ginger juice freeze-dried powder by adding 0.05%ascorbic acid. Mixed acid-base non-aqueous granulating method was more suitable for effer-vescent tablets preparation than direct power compressing method and acid and alkali granulation method. The mixed embedding medium of maltodextrin and β-cyclodextrine had an optimal effect on gingerol embedding. The optimum formula for the effervescent tablets was 12%of freeze-dried ginger juice powder,4%of Aspar-tame,77%effervescent agent (1∶0.8),4%of the embedding agent,0.5%of polyvinyl pyrrolidone and 2.5%polyethylene glycol. The effervescent tablets prepared in accordance with above method had a significant effer-vescent effect and had a great market prospect with its clear color, unique taste.
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