摘要
以桤叶唐棣为原料,对其果粉的喷雾干燥工艺条件进行研究。选择料液比、麦芽糊精添加量、进口温度、进样速度和进风量为试验因素,通过单因素和正交试验分析优化喷雾干燥工艺条件。结果表明:喷雾干燥的最佳工艺条件为料液比1∶5(g/mL),麦芽糊精添加量15%,进风温度155℃,进样速度为8.8 mL/min,进风量27 m^3/h,在此条件下,桤叶唐棣果粉的水分含量为(3.67±0.09)%,溶解时间为51 s,花色苷含量为(32.1±0.05)mg/g,流动性为(5.21±0.08)cm,产品得率为(72.39±0.11)%。
Using Amelanchier alnifolia as raw material,the spray drying production technology of Amelanchier alnifolia fruit powder was investigated. The effects of solid-liquid ratio,maltdextrin addition,inlet temperature,feed flow rate,air intake volume on the spray drying quality of fruit powder were studied. The spray drying process was optimized by single factor experiments and orthogonal experiment,and the optimum spray drying process conditions were determined as follows:the solid-liquid ratio was 1 ∶ 5(g/mL),the addition of maltdextrin was 15 %,inlet temperature was 155 ℃,feed flow rate was 8.8 mL/min,and air intake volume was27 m3/h. Under the conditions,the moisture content of Amelanchier alnifolia fruit powder was(3.67±0.09)%,the dissolution time was 51 s,the anthocyanin content was(32.1±0.05)mg/g,the fluidity was(5.21±0.08)cm,and the yield of product was(72.39±0.11)%.
作者
张卓睿
曹丽娟
曹倩倩
孟庆繁
姜贵全
ZHANG Zhuo-rui;CAO Li-juan;CAO Qian-qian;MENG Qing-fan;JIANG Gui-quan(College Forestry,Beihua University,Jilin 132013,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第18期135-140,共6页
Food Research and Development
基金
吉林省教育厅“十三五”科学技术研究规划项目(JJKH20180351KJ)
吉林省教育厅十三五科学技术研究项目(440116027)
吉林市科技计划项目(201454021)
吉林省植物化工创新团队资助项目(20130521022JH)
吉林市科技创新发展计划项目(20200502085)。
关键词
桤叶唐棣
果粉
喷雾干燥
品质
工艺优化
Amelanchier alnifolia
fruit powder
spray drying
quality
technology optimization
