喷雾干燥入口温度对草莓粉品质的影响  

Effect of inlet temperature of spray drying on qualities of strawberry powder

作　　者：徐学玲[1] 张超[1] 赵晓燕[1] 马越[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心、农业部华北地区园艺作物生物学与种质创制重点实验室、农业部都市农业北方重点实验室,北京100097

出　　处：《食品工业科技》2013年第2期157-159,共3页Science and Technology of Food Industry

基　　金：现代农业产业技术体系专项资金资助(CARS-25-E-02);北京市农林科学院科技创新能力建设专项(KJCX201102002)

摘　　要：研究喷雾干燥入口温度对草莓粉品质的影响。当喷雾干燥入口温度由160℃升高到180℃时,草莓粉在水中溶解时间延长,草莓粉的晶型转变温度由41.8℃提高至47.3℃,水分活度由0.108下降到0.0887,花青素含量下降20.3%;草莓粉的粒径分布峰值由9.21μm下降到8.00μm,粒径分布宽度由11.39μm下降到10.85μm;同时,草莓粉的包埋率下降、颜色变浅、表面形态发生变化。在喷雾干燥入口温度为170℃时,草莓粉的包埋率最高达94.1%,粒径分布最均匀,稳定性较高。The effect of inlet temperature of spray drying on qualities of strawberry powder was evaluated. When the inlet temperature raised from 160℃ to 180℃ ,the dissolution time increased,the transform temperature increased from 41.8℃ to 47.3℃,the water activity decreased from 0.108 to 0.0887,the anthocyanin content lost 20.3%. The particle size distribution of the strawberry powder decreased from 9.21μm to 8.00μm,their particle size distribution width decreased from 11.39μm to 10.85μm. Moreover,the embedding rate,color and microstructure of strawberry powder were all influenced by the inlet temperature. The inlet temperature of 170℃ was the best choice with the highest embedding rate and high stability.

关 键 词：喷雾干燥 草莓粉 入口温度 包埋率 水分活度 

分 类 号：TS201.1[轻工技术与工程—食品科学]