工艺条件对高蛋白核桃粉复溶性质的影响  

Effect of process conditions on reconstruction properties of high protein walnut powder

作　　者：于爱霞[1] 华欲飞[1] 芦叶青[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2013年第3期19-23,共5页China Oils and Fats

基　　金：国家"十二五"支撑计划(2012BAD34B04)

摘　　要：研究了均质压力,喷雾干燥的料液固形物含量、进风温度、出风温度对高蛋白核桃粉产品溶解时间、分散度的影响。由单因素实验得到较佳均质压力为40 MPa,料液固形物含量为30%～35%,进风温度为180～200℃,出风温度为70～90℃。通过正交实验确定的最佳工艺条件为:均质压力40 MPa,料液固形物含量35%,进风温度180℃,出风温度90℃。在最佳工艺条件下,制备的核桃粉的溶解时间为184.37 s,分散度为88.76%,感官品质良好。The effects of homogenization pressure, solid content of feed in spray drying, inlet air tempera- ture, outlet air temperature on dissolution time and dispersity of high protein walnut powder product were studied. The single factor experiment showed that the better homogenization pressure was 40 MPa, the solid content of feed was 30% -35%, the inlet air temperature was 180 -200℃, and the outlet air tem- perature was 70 -90℃. The optimal process conditions were determined through orthogonal experiment as follows： homogenization pressure 40 MPa, solid content of feed 35%, inlet air temperature 180 ℃, outlet air temperature 90℃. Under the optimal conditions, the dissolution time of walnut powder was 184. 37 s and the dispersity was 88.76%, which had good sensory quality.

关 键 词：核桃粉 工艺条件 溶解时间 分散度 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]