摘要
采用喷雾干燥法,以山药和大果山楂为原料,β-环状糊精为助干剂,制备山药大果山楂固体饮料。研究物料固液比、进风温度、进料速度及β-环状糊精添加量对山药大果山楂固体饮料出粉率和品质的影响,通过单因素试验和正交试验,优化山药大果山楂固体饮料加工工艺参数。结果表明,在物料固液比1︰3 (g/mL),进风温度190℃,进料速度30 r/min,β-环状糊精添加量4%的条件下喷雾干燥效果最好,山药大果山楂固体饮料出粉率达19.26%,水分含量为5.04%,色泽L^(*)值为89.17, a^(*)值为-5.23, b^(*)值为12.09。
Using yam and Malus domeri as raw materials, β-cyclic dextrin as drying agent, the yam and Malus domeri solid beverage was prepared by spray drying. The effects of material solid-liquid ratio, inlet air temperature, feed rate and β-cyclic dextrin addition on the flour yield and quality of yam and Malus domeri solid beverage were investigated. Through single factor experiment and orthogonal experiment, the processing parameters of the yam and Malus domeri solid beverage were optimized. The results showed that the optimal process conditions for spray drying of solid beverage were as follows: solid-liquid ratio 1︰3(g/mL), inlet air temperature 190 ℃, feed rate 30 r/min, β-cyclic dextrin addition 4%. Under optimum conditions, the flour yield of yam and Malus domeri solid beverage was 19.26%, moisture content was 5.04%, and chromaticity parameters were 89.17(L^(* )value),-5.23(a^(* )value) and 12.09(b^(*) value), respectively.
作者
刘艳
唐美玲
蔡文
商飞飞
李定金
段振华
LIU Yan;TANG Meiling;CAI Wen;SHANG Feifei;LI Dingjin;DUAN Zhenhua(School of Food and Biological Engineering,Hezhou University,H ezhou 542899;Research Institute of Food Science and Engineering,Hezhou University,Hezhou 542899;Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables,Hezhou 542899;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034)
出处
《食品工业》
CAS
2021年第3期103-107,共5页
The Food Industry
基金
广西高校中青年教师基础能力提升项目(编号:2018KY0553)
广西自然科学基金(编号:2018GXNSFAA138083)
广西自然科学基金(编号:2017GXNSFBA198174)
广西自然科学基金(编号:2020GXNSFAA259012)
广西特聘专家专项经费(编号:厅发[2016]21号)
贺州市创新驱动发展专项(编号:贺科创PT1907006)
食品科学与工程广西一流学科培育项目(编号:GXYLXKP1816)。
