番木瓜粉喷雾干燥工艺研究  

Spray Drying Processing Technology of Papaya Powder

作　　者：陈清香[1] 黄苇[1] 温升南[1] 叶秋雄[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2009年第1期68-72,54,共6页Modern Food Science and Technology

基　　金：广东省科技计划项目"番木瓜加工特性及深加工技术研究"

摘　　要：本文以番木瓜为原料,研究了其果汁粉的喷雾干燥工艺条件。以Vc含量及其均质效果为指标得出喷雾干燥前处理优选工艺条件为:100℃热烫2min,15MPa压力下均质15min。以番木瓜粉的物性和感观评定为指标进行单因素对比试验以及L9(33)正交优化试验,得出其喷雾干燥优选工艺条件为:麦芽糊精添加量为20%,进风温度为160℃,物料质量分数为12%,进料速度20mL/min。冲调时以m(番木瓜粉):m(蔗糖):m(柠檬酸0=10:2:0.05的比例调配,90℃热水按照m(粉):V(水)=1:6进行冲调,得到的木瓜饮料风味最佳,且溶解速度较快。The spray drying processing technique of papaya powder was studied in this paper. Using the content of Vc and the effect of homogenization as index, the optimum pre-processing conditions were blanching time of 2min, blanching temperature of 100℃ by water, the homogenization pressure of 15 Mpa and time of 15min. By investigating the sensory quality and physical characteristics of the papaya powder via the single factor test and the L9 （33） orthogonal experiment, the optimal spray drying processing conditions were determined as follows： maltodextrin dosage of 20%, inlet temperature of 160℃, the concentration of materiel of 12% and inlet flow rate of 20 mL/min. The achieved dried papaya powder can be used to prepare a papaya beverage with the best proportion of dried papaya powder, saccharose and citric acid of 10：2：0.05, and the ratio of the mixed powder to 90℃ water of 1：6.

关 键 词：番木瓜粉 喷雾干燥 助干剂 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]