荔枝原浆喷雾干燥配方优化研究  

Study on optimize formula of litchi powder with non-filtered pulp by spray drying

作　　者：程丽娜[1,2] 唐道邦 徐玉娟 肖更生 吴继军 李俊 张明宇[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省农科院蚕业与农产品加工研究所/广东省农产品加工重点实验室,广东广州510610

出　　处：《广东农业科学》2013年第3期71-74,共4页Guangdong Agricultural Sciences

基　　金：国家"十二五"科技支撑计划项目(2012BAD31B03);广东省科技计划项目(2011A080803011;2011B0802002;2011A060903007;2011A090200078;2012B091000157)

摘　　要：以荔枝全果制得的原浆为原料,研究荔枝原浆喷雾加工果粉的助干剂配比并分析加工制得的荔枝果粉各项性能。通过添加一定比例的助干剂(麦芽糊精、β-环状糊精、阿拉伯胶)在进风温度220℃,出风温度90℃、进料转速10 r/min的工艺条件下进行喷雾干燥,并以得率、色泽、多酚含量、含水率作为考察指标,优选助干剂配比。结果表明,25%麦芽糊精、13∶1β-环状糊精(麦芽糊精∶β-环状糊精)、0.5%阿拉伯胶与73.03%荔枝原浆混合经喷雾干燥制得的果粉各项指标均优于其他配比。In order to research the formula of litchi fruit powder which had whole litchi flesh, the non-filtered litchi pulp was used as raw material and sprayed. Furthermore, the quality of litchi fruit powder were analyzed. The assistant material was malt dextrin, β- cyclodextrine and acacia. The sample was sprayed under inlet temperature of 220℃, air-out temperature of 90℃, feed speed of 10 r/min. The formula was considered in the flour yield, color （L）, polyphenol content and water ratio for the best formula of litchi powder. The results showed that the quality of litchi fruit powder which was sprayed by 25% malt dextrin, 13：1 β-cyclodextrine （dextrin ：β- cyclodextrine）, 0.5% acacia, 73.03% litchi pulp was better than others.

关 键 词：荔枝 果粉 喷雾干燥 配方 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]