摘要
以红枣、花生、枸杞、生姜为主要原料,麦芽糊精为助干剂,通过喷雾干燥技术开发出一种复合固体饮料。通过考察热水浸提、果胶酶浸提以及超声波辅助果胶酶浸提这三种前处理方式,以及喷雾干燥中的料液比、助干剂的添加量、出风温度这三个影响因素,探讨了复合型固体饮料的加工工艺。以出粉率、喷雾干燥效果和感官分值为评定标准,最终得到最佳前处理方式为超声波辅助果胶酶浸提,且其喷雾干燥的最佳条件为料液比1:6,固形物与助干剂的比例1:1,出风温度85℃。
Red dates,peanuts,wolfberry and ginger as the main raw materials,maltodextrin as a drying aid,a health preserving compound solid beverage was developed by spray drying technology.The three processing methods,including hot water extraction,pectinase extraction and ultrasonic assisted pectinase extraction,as well as the three factors in spray drying,such as the ratio of solid to liquid,the amount of drying agent added and the temperature of air outlet,were studied.With the extraction rate,spray drying effect and sensory score as the evaluation criteria,the best pretreatment was ultrasonic assisted pectinase extraction.The best condition for spray drying was the ratio of solid to liquid 1:6,the ratio of solid to dry agent 1:1,and the outlet temperature was 85℃.
作者
鲍妮娜
袁维风
吴丹丹
于蓓蓓
BAO Nina;YUAN Weifeng;WU Dandan;YU Beibei(College of Biological and Food Engineering,Suzhou University,Suzhou Anhui 234000,China;Comprehensive Administrative Law Enforcement Brigade,Qingdao Jimo District Market Supervision,Qingdao Shandong 266200,China)
出处
《佳木斯大学学报（自然科学版）》
CAS
2021年第3期103-106,118,共5页
Journal of Jiamusi University：Natural Science Edition
基金
安徽省自然科学基金青年项目(1908085QC146)
宿州学院科研项目(2015jb09,2015ykf04)
精品线下开放课程(2019kfkc145)
基层教研室示范项目(szxy2018jcjys04)
宿州学院重点建设课程项目(szxy2018zdkc11)
一流本科人才示范引领基地项目(2019rcsfjd086)
省级重点教研项目(2018jyxm1240)。
关键词
复合固体饮料
前处理方法
助干剂添加量
喷雾干燥
compound solid beverage
pretreatment method
dosage of drying aid
spray drying technology
