摘要
果蔬粉加工是果蔬综合利用的重要方法之一。果蔬因富含糖类和热敏性成分,普通干燥无法制备性能优良的果蔬粉产品。喷雾干燥因效率高,出风温度低,产品性能好,是目前果蔬粉常用方法。喷雾干燥中,不同干燥条件对果蔬粉产率、品质有着重要影响。该文综述进风温度、助干剂种类和添加量、进料浓度、进料流量、热空气流量对果蔬粉产率和品质的影响,分析果蔬粉产率、性质变化的原因,以期为喷雾干燥法制备果蔬粉提供参考。
Powder processing of fruits and vegetables was one of the methods of comprehensive utilization of fruits and vegetables. Because there were a lot of sugar and sensitive components in fruits and vegetables,the high quality fruit and vegetable powder could not be prepared by ordinary drying methods. Spray drying was a method for the processing of fruit and vegetable powder because of low air temperature and good product properties at present. Spray drying conditions had an important effect on the yield and properties of the fruit and vegetable powder during spray drying. In this article,the factors such as inlet temperature,type and concentration of drying carrier,feed concentration,feed flow rate,drying air flow rate affect the yield and properties of fruit and vegetable powder were reviewed. The causes of the change of yield and properties of fruit and vegetable powder were analyzed. The review would provided references for the powder prepared by spray drying.
作者
范方宇
杨宗玲
李晗
阚欢
刘云
郭磊
张雪春
FAN Fang-yu;YANG Zong-ling;LI Han;KAN Huan;LIU Yun;GUO Lei;ZHANG Xue-chun(College of Life Sciences,Southwest Forestry University,Kunming 650224,Yunnan,China;College of Forestry,Southwest Forestry University,Kunming 650224,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第9期169-176,共8页
Food Research and Development
基金
国家自然科学基金(31760470)
云南省“万人计划”青年拔尖人才(YNWR-QNBJ-2018-046)。
关键词
喷雾干燥
果蔬粉
产率
品质
干燥条件
spray-drying
fruit and vegetable powder
product yield
physical characteristics
drying conditions
作者简介
范方宇(1979-),男(汉),教授,博士,研究方向:农林产品加工。
