喷雾干燥制备枸杞粉工艺研究  

Spray Drying Technology of Lycium barbarum Powder Preparation

作　　者：荣群[1] 于蒙[1] 包晓玮[1] 侯伟伟[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《中国食物与营养》2013年第1期26-28,共3页Food and Nutrition in China

摘　　要：以枸杞酱为原料,通过喷雾干燥制备枸杞粉,采用单因素和正交试验相结合确定最佳工艺。试验结果表明,当麦芽糊精添加量为50%、固形物浓度为8%、进风温度为180℃、出风温度为80℃时,喷雾干燥效果最好,在此条件下喷雾制备枸杞粉的出粉率为29.1%。Lycium barbarum sauce as raw materials, Lycium barbarum powder was prepared by spray drying. Single factor and orthogonal test were combined to determine the best process. The results indicated that the efficiency of spray drying was best when the maltodextrin adding was 50% , solids concentration was 8% , inlet air temperature was 180℃, and outlet air temperature was 80℃ and in this condition, the yield of the Lycium barbarum powder was 29. 1%.

关 键 词：枸杞粉 喷雾干燥 麦芽糊精 

分 类 号：TS205[轻工技术与工程—食品科学]