蜂蜜蛋白复合固体饮料制备工艺研究  

Preparation parameters of solid beverage of fructus honey and protein

作　　者：周先汉[1] 叶剑芝[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《食品科技》2007年第9期175-177,共3页Food Science and Technology

摘　　要：对喷雾干燥法制备蜂蜜蛋白复合固体饮料工艺进行了研究。通过正交试验得出最佳喷雾干燥工艺参数为进风温度210℃、进料速率20mL/min、离心转速24000r/min,最佳配方为蜂蜜40.0%、低DE值麦芽糊精38.0%、脱脂乳粉16.4%、大豆分离蛋白1.5%、β-环状糊精4.1%,在该工艺条件下原料营养损失很小。This paper studied on the preparation parameters of solid beverage of fructus honey and protein by spray drying. The optimal conditions for the spray drying of honey compound beverage have been studied by orthogonal experiment. The optimal technologic parameters in spray drying are that the inlet temperature 210℃, the inlet flow rate 210mL/min, the rotating speed 24000r/rain. The optimal ingredient of the beverage are as the followings： the honey 40.0%, the low DE maltodextrin 38.0%, the defatted milk 16.4%, the soybean protein isolate 1.5%, β-cyclodextdn 4.1%. The loss of nutritional component is little in this technology condition.

关 键 词：蜂蜜 脱脂乳粉 大豆分离蛋白 喷雾干燥 固体饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]