芒果原浆喷雾干燥助干剂配方的优化  

Optimization of drying aids of mango puree by spray drying

作　　者：罗彩连[1,2] 林羡[2] 徐玉娟[2] 刘忠义[1] 唐道邦[2] 吴继军[2] 

机构地区：[1]湘潭大学化工学院,湘潭411105 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610

出　　处：《食品科技》2014年第8期50-54,共5页Food Science and Technology

基　　金：茂名市科技计划项目(2012A012012001)

摘　　要：研究了助干剂麦芽糊精、β-环状糊精、阿拉伯胶的添加量对芒果原浆喷雾干燥的影响,以提取率、b*、流动性和溶解时间为考察指标,优化了3种助干剂的组合方式。试验结果表明,麦芽糊精、β-环状糊精、阿拉伯胶添加量分别为25%、2%、2%时,该条件下获得的芒果粉提取率较高、色泽较黄、流动性和速溶性较好。Spray drying of mango puree was produced by the addition of different aids（maltodextrin, β-cyclodextrin, Gum Arabic）. Effects of adding level of the three drying aids’ addition on spray drying of mango puree were studied. And the optimal ratio of the three aids were determined. Results showed that when the adding level of maltodextrin, β-cyclodextrin, Gum Arabic were 25%, 2% and 2%, respectively. Under this condition, mango powders with the higher yield, better color, higher flowability and higher solubility were obtained.

关 键 词：芒果原浆 喷雾干燥 助干剂 麦芽糊精 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]