银杏粉喷雾干燥工艺的研究  

Study on spray-drying processing of gingko powder

作　　者：张焕新[1] 臧大存[1] 刘靖[1] 唐劲松[1] 

机构地区：[1]江苏畜牧兽医职业技术学院食品科技系,江苏泰州225300

出　　处：《食品工业科技》2009年第5期205-207,共3页Science and Technology of Food Industry

基　　金：江苏省高校自然科学研究指导性计划项目(05KJD550075)

摘　　要：研究了银杏粉喷雾干燥前的护色处理工艺,最佳的护色方案为:0·20%柠檬酸+0·20%维生素C+0·20%六偏磷酸钠混合护色剂浸泡银杏果1h。在正交实验的基础上对影响银杏粉喷雾干燥得率及水分含量主要因素进行了方差分析,分析结果表明,各因素对产品得率的影响依次为:离心雾化器转速>进风温度>进样速度,各因素对产品水分含量影响依次为:进风温度>进样速度>离心雾化器转速。银杏粉喷雾干燥的最佳工艺参数为:离心雾化器转速15000r/min,进样速率30mL/min,进风温度200℃。Color retention of ginkgo powder before spray drying was investigated.The optimum parameters of color retention were obtained that ginkgo were soaked in 0.2% citric acid ＋ 0.2% vitamin C ＋ 0.2% sodium hexametaphosphate solution for one hour.The effects of inlet air temperature, liquid feed rate and rotating velocity of atomizer on the yield, moisture content, were studied by an orthogonal experiment. The results of variance analysis indicated that the extent of influence of factors on the yield of ginkgo powder was in the order： rotating velocity of atomizer 〉 inlet air temperature 〉 liquid feed rate,and on the moisture content inlet air temperature 〉 liquid feed rate 〉 rotating velocity of atomizer.The optimum spray drying conditions were. rotating velocity of atomizer 15000r/min, liquid feed rate 30mL/min, inlet temperature 200℃.

关 键 词：护色 银杏粉 喷雾干燥 

分 类 号：TS201.1[轻工技术与工程—食品科学]