摘要
研究了草莓粉喷雾干燥工艺参数对干燥效果的影响,并对加工草莓粉的助干剂配料进行了探讨。结果表明,进风温度200℃、入料流量60mL/min、喷头转速25000r/min时喷雾干燥的效果较好;料液中添加助干剂配料为(占固形物含量)2.5%的卵磷脂、2.5%的β-环糊精、3.0%的可溶性淀粉时可得到优质的草莓粉。
The influence of spray drying parameters for strawberry powder was investigated in this paper. The results show： when inlet temperature 200℃, inlet flow rate of 60 mL/min, that of spray-flow of 60 mL/min and rotating speed 25000 r/min were applied, good effect could be obtained; the addition of a matrix made up of 2.5% lecithin, 2.5% β-cyclodextrin and 3.0% insoluble starch could result in strawberry powder with superior quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第9期117-119,共3页
Science and Technology of Food Industry
基金
安徽省教育厅自然科学重点科研项目(2004KJ310ZD)。
关键词
喷雾干燥
草莓粉
工艺参数
助干剂
spray-drying
strawberry powder
processing parameters
drying aid
