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宣木瓜果粉喷雾干燥工艺的优化
韩建群,董明,王琦,张林玉,计学平,陈家胜
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(安徽农业大学茶与食品科技学院,合肥 230036;安徽农业大学茶与食品科技学院,合肥 230036; 合肥市农产品加工研究院,合肥 230036;安徽省明珍堂养生品有限公司,宁国 242300)
摘要:
采用切片、热烫、打浆、过滤和均质处理制备宣木瓜原浆,以果粉物性和感官评价为指标,调节助干剂添加量、进料流量、进风温度和入料温度进行喷雾干燥工艺优化研究。试验结果表明,宣木瓜前处理最优条件为:100℃热烫60 s,加水1:1打浆,60目过滤,胶体磨处理3 min,45 MPa压力下均质;喷雾干燥工艺优化参数为:添加0.15%三氯蔗糖和30%麦芽糊精,进料速度20 mL·min-1,进风温度170℃,入料温度为40℃。在此条件下喷雾干燥效果最佳,其平均感官评分为86.67分,齐墩果酸含量为0.083%,水分含量为3.561%,以15g·袋-1包装,可制得速溶宣木瓜果粉。
关键词:  宣木瓜  喷雾干燥  速溶粉  感官评价  果粉物性
DOI:10.13610/j.cnki.1672-352x.20161205.004
基金项目:宣木瓜食品综合开发利用研究(产学研横向课题)(KJHT20130353H)资助。
Optimization of spray drying process for producing Chaenomeles speciosa S.Nakai powder
HAN Jianqun,DONG Ming,WANG Qi,ZHANG Linyu,JI Xueping,CHEN Jiasheng
(School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036;School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036; Hefei Agricultural Products Processing Research, Hefei 230036;Anhui Mingzhentang Health Products Co., Ltd.,Ningguo 242300)
Abstract:
Speciosa S. Nakai slurry was prepared by slicing, blanching, pulping, filtering and homogenizing, and then optimization of spray drying process was studied by adjusting the amount of drying aids, the feed flow rate, inlet air temperature and the temperature of the feed, spray drying powder properties using physical property and sensory evaluation of fruit powder as indexes for orthogonal test. Results showed that blanching for 60 s at100℃, adding 1:1 water, 60 mesh filtering, colloid milling for 3 min and homogenizing at 45 MPa were the optimal conditions for the pretreatment. Addition of 0.15% sucralose and 30% maltodextrin, feed rate of 20 mL·min-1, inlet air temperature of 170℃ and feed temperature of 40℃ were the optimal conditions for the spray drying process. The average sensory score was 86.67 with the oleanolic acid content of 0.083% and the moisture content of 3.561%. With the packaging of 15 gram per bag, we could get the best quality of instant speciosa S. Nakai powder.
Key words:  speciosa S. Nakai  spray drying  instant powder  sensory evaluation  powder properties

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