番茄喷雾干燥及真空冷冻干燥制粉工艺研究  

Technics Study on Tomato Powder Preparation by Spray Drying or Vacuum Freeze Drying

作　　者：宋宏新[1] 李宏[1] 刘晓阳[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西咸阳712081

出　　处：《食品科学》2007年第5期100-103,共4页Food Science

摘　　要：以番茄粉的番茄红素含量和粉体特性为指标,研究比较了番茄的喷雾及真空冷冻干燥制粉工艺。真空冷冻干燥法的番茄红素保存率高;而喷雾干燥则更适于工业化生产,优化的工艺条件:进口热风温度160℃,出口热风温度80±2℃,待喷雾物料干物质含量12%,进料温度55℃,离心雾化器转速28000r/min。According to contents of lycopene and physical characteristics of the tomato powder, the methods of spray drying and vacuum freeze drying were compared for is the production of tomato powder. The preservation rate of lycopene is higher by vacuum freeze drying than the spray drying, but the spray drying method applicable better to industrialized production. The optimum technical conditions are： the air temperature at the inlet 160℃, and at the exit 80±2℃, the dry matter content in the prepared slurry as 12%, the temperature of slurry 55℃, the rotating speed of centrifugal atomizer 28000 r/rain.

关 键 词：番茄粉 喷雾干燥 真空冷冻干燥 番茄红素 

分 类 号：TS201.1[轻工技术与工程—食品科学]