摘要
为了开发及实现西瓜粉的生产,本研究以糊精作为助干剂,探究了糊精不同添加量对喷雾干燥西瓜粉品质的影响。结果表明,糊精添加量为西瓜汁的0.4和0.6倍时难以喷雾成粉。添加量为0.8-1.4倍时制得的西瓜粉的集粉率高于54%,含水量低于10%,休止角小于23°,分散性高于45s。糊精添加量越高,西瓜粉的集粉率越高,流动性越好,溶解性越弱,但香气和滋味减弱。添加量高于1.2倍后,糊精含量的增加对粉质的提升效果不显著。研究表明,糊精可作为单一助干剂用于西瓜粉的喷雾干燥,其最佳添加量为1.2倍,适用于工业生产。
To develop and achieve the production of watermelon powder,this study investigated the impact of different addition amounts of dextrin,a drying aid,on the quality of spray-dried watermelon powder.The results indicated that it was difficult to spray into powder with dextrin addition amounts of 0.4 and 0.6 times of the watermelon juice.However,when the dextrin addition increased from 0.8 to 1.4 times of the watermelon juice,the yield of watermelon powder exceeded 54%,water content was below 10%,the angle of repose was less than 23 degrees,and the dispersibility was over 45 seconds.An increase in dextrin quantity resulted in higher powder yield and better flowability of the watermelon powder,but with reduced solubility and diminished aroma and flavor.The increase in dextrin content did not significantly enhance the powder quality when dextrin addition was more than 1.2 times of the watermelon juice.The study suggests that dextrin can effectively serve as a sole drying aid in spray drying of watermelon powder,with the optimal addition amount being 1.2 times of the watermelon juice,making it feasible for industrial production.
作者
张秋勤
缪腾龙
郑贺云
石洁
田梦甜
耿新丽
ZHANG Qiuqin;MIAO Tenglong;ZHENG Heyun;SHI Jie;TIAN Mengtian;GENG Xinli(Sanya Research Institute,Nanjing Agriculture University,Sanya 572019;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095;Xinjiang Research Laboratory of Grape and Melon,Turpan 838200)
出处
《中国食品添加剂》
CAS
2024年第7期120-126,共7页
China Food Additives
基金
国家现代农业产业技术体系(CARS-25-2023-G26)
新疆西甜瓜产业技术体系(2022SNGGGCO010)。
关键词
西瓜
糊精
喷雾干燥
助干
watermelon
dextrin
spray drying
drying aid
