摘要
研究了天然桑椹红色素低温真空干燥制粉的优化工艺。以加热板温度、真空度、料液的质量分数以及厚度为影响因素,设计了L16(44)正交试验。当干燥产品达到一致的安全含水量以下时,对其色价(CV)以及干燥时间(t)进行了分析。结果表明:温度对产品的色价以及干燥时间有显著影响,而真空度、料液质量分数以及厚度对色价有一定影响。得出桑椹红色素低温真空干燥制粉的最佳工艺条件为:加热板温度45℃,溶液质量分数为15%,厚度为5mm,真空度为0.08MPa,在此条件下得到的粉末质量特性为:含水量4.26%,色价76.2,干燥时间为1360m in。
The optimal technologies of low-temperature vacuum drying of natural Mulberry red pigment was studied.L16（44）orthogonal experimental design was used.Parameters of heating temperature,the vacuum,sample concentration and thickness were taken as affecting factors.After the dried products reached the same moisture content,the color value（CV）of the products and drying time were analyzed.It was found that color value and drying time were significantly affected by the heating temperature,and the other three parameters,i.e.,the vacuum,sample concentration and thickness.Those three parameters had an impact on the color value.Finally,the optimal conditions were obtained.They were：heating temperature of 45℃,sample concentration of 15%,thickness of 5mm and the vacuum of 0.08 Mpa.The powder mulberry red pigment at this condition has the properties with moisture 4.26%,color value of 76.2,and the drying time of 1360min.
出处
《中国食品添加剂》
CAS
北大核心
2011年第2期99-104,共6页
China Food Additives
基金
中国林科院林业新技术研究院中央级公益性科研院所基金(CAFINT2008C05)
关键词
低温真空干燥
桑椹红色素
色价
low-temperature vacuum drying
mulberry red pigment
color value
