固体蜂蜜粉的喷雾干燥加工工艺研究  

Study on spray drying processing technique of honey powder

作　　者：包凯[1] 陈文伟[1] 张墨楠[1] 洪瑶[1] 黄光荣[1] 

机构地区：[1]中国计量学院生命科学学院,浙江杭州310018

出　　处：《食品工程》2013年第2期26-28,共3页Food Engineering

基　　金：杭州市科技攻关项目(20110232B54)

摘　　要：对固体蜂蜜粉的制备工艺进行研究。考察了芯壁比、固形物含量、进风温度、进料量对固体蜂蜜粉得率的影响,确定最优的制备工艺条件:芯壁质量比0.8∶1,固形物含量50 g/100g,进风温度200℃,进料量50 mL/min。In this paper the preparation technology of dried honey powder was studied. Core-wall ratio, solid content, spray drying inlet temperature and input quantity were optimized through evaluating the yield of dried honey powder. Results manifested that optimal preparation conditions were 0.8∶1 of core-wall ratio, 50 g/100g of solid content, 200℃of spray drying inlet temperature, and 50 mL/min of input quantity.

关 键 词：蜂蜜 喷雾干燥 工艺 

分 类 号：TS244.4[轻工技术与工程—制糖工程]