大豆、胡萝卜复合固体饮料加工工艺及稳定性的研究  

作　　者：李素芬[1] 贾庄德[1] 陈耀吉[1] 

机构地区：[1]河北工程大学农学院,河北邯郸056001

出　　处：《食品工业科技》2007年第7期122-123,183,共3页Science and Technology of Food Industry

基　　金：河北省科技攻关计划项目

摘　　要：以大豆、胡萝卜为主要原料,采用喷雾干燥法加工稳定性良好的固体饮料。喷雾干燥的适宜工艺条件:进料浓度为8%,进料速率为30～35mL/min,进风温度为220～240℃、喷头压力为0.30～0.40MPa,在此工艺条件下,大豆、胡萝卜复合固体饮料的含水量为3.0%～4.9%,胡萝卜素的含量为15.2～17.6mg/100g。添加0.08%的单硬脂酸甘油酯可以防止产品冲溶、静置后胡萝卜素、大豆脂肪上浮出现“油圈”。The solid beverage processed by spay drying with carrot and soybean as raw material was developed. The optimum parameters for spray drying were as follows： feeding rate 30-35mL/min, input air temperature 220-240℃, pressure of spraying head 0.30-0.40MPa, concentration of feeding material 8%, under this processing conditions, the moisture and carotene retention of product were 3.0%-4.9%, 15.2% -17.6mg/100g, respectively. 0.08% glycerin monostearate could inhibit soybean oil and carotene from accumulating and suspending.

关 键 词：胡萝卜 大豆 固体饮料 喷雾干燥 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]