摘要
以蓝莓果为主要原料,研制开发一种新型固体饮料。通过正交试验确定提取花色苷的物料比、提取时间及提取温度,并探讨了蓝莓固体饮料喷雾干燥加工的最佳工艺。结果表明:在蓝莓提取液中加入3%(质量分数)的助干剂和8%(质量分数)的蔗糖,控制喷雾干燥进口温度在140℃,可以生产出分散性好、口味醇厚的蓝莓固体饮料。
A new powdered drink was developed by using blueberry fruit as the main raw material. Orthogonal test was designed to determine the optimized material ratio, time and temperature for anthocyanins extraction, and the best processing technology of spray drying process for blueberry powdered drink was explored. The results showed that, in order to produce blueberry powdered drink with good dispersibility and mellow taste, it is effective to add drying aid mass fraction of 3% and sucrose mass fraction of 8% in the blueberry extraction, and to control the inlet temperature for spray drying at 140℃.
出处
《饮料工业》
2013年第8期18-20,共3页
Beverage Industry
基金
诸暨市科技计划项目(2012BA12555)
关键词
蓝莓
固体饮料
喷雾干燥
加工工艺
Blueberry
powdered drink
Spray drying
Processing technology
