喷雾干燥制备魔芋葡甘露低聚糖工艺的研究  

Study on the Preparation Process of Konjac Oligo-glucomannan by Spray-drying

作　　者：任元元[1] 康建平[1] 黄静[1] 侯小刚[1] 邹育[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《食品与发酵科技》2013年第5期30-33,共4页Food and Fermentation Science & Technology

摘　　要：采用酶解法从魔芋精粉中提取葡甘露低聚糖水溶液,通过喷雾干燥制备魔芋葡甘露低聚糖粉,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,当变性淀粉添加量为10%、葡甘露低聚糖水溶液固形物浓度为35%、进风温度为180℃、出风温度为80℃时,喷雾干燥效果最好,在此条件下喷雾葡甘露低聚糖的出粉率为86.12%,水分含量为4.57%。The oligo-glucomannan solution was extracted from Konjak mannan by enzymatic hydrolysis and konjac oligo-glucomannan powder was prepared by spray-drying. Then the best process was determined with using single factor and orthogonal test. The results showed that the best spray-drying effect was obtained at the condition of the modified starch content 10%, the solids concentration of 35% and the inlet air temperature of 180℃, the outlet air temperature of 80℃.Under the optimum conditions for spray-drying of oligo-glucomannan, the flour yield of konjac oligo-glucomannan reached 86.12% and the moisture content was 4.57%.

关 键 词：葡甘露低聚糖 喷雾干燥 变性淀粉 

分 类 号：TS245.4[轻工技术与工程—制糖工程] TS246.4[轻工技术与工程—食品科学与工程]