桂圆粉滚筒干燥生产工艺的研究  

Production of longan powder with the method of drum dryer

作　　者：葛邦国[1] 崔春红[1] 马超[1] 王白鸥[1] 刘林林[1] 刘光鹏[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014

出　　处：《食品工业科技》2014年第4期239-241,245,共4页Science and Technology of Food Industry

基　　金：国家科技部农业科技成果转化资金项目(2011GB24420001)

摘　　要：选用桂圆为原料,进行滚筒干燥加工工艺的研究。以滚筒干燥的成膜率为指标,采用响应面分析法,研究了辅料添加量、滚筒转速及滚筒表面温度对滚筒干燥工艺的影响。确定的桂圆粉滚筒干燥工艺最佳组合为:淀粉添加量为20%、滚筒表面温度为137℃、滚筒转速为3.0r/min,在此条件下,成膜率为96.39%。The technology of processing longan powder using a drum dryer was studied. Effect of the excipient in addition, roller rotating speed, roller temperatuar on the technology was analyzed with response surface methodology, and film foeming ability of drum dryer were taken as response values. For design of process requirement,optimum conditions were as toltows .excipie addition was 20%,roller temperatuar was 137℃,roller rotating speed was 3.0r/min, film foeming ability was 96.39%.

关 键 词：滚筒干燥 桂圆粉 响应面分析 工艺优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]