不同加工工艺对一种固体饮料品质的影响  

Effects of different processing technologies on solid beverage quality

作　　者：王苗苗[1,2] 程江华[2] 闫晓明[2] 

机构地区：[1]安徽农业大学茶与食品学院,安徽合肥230036 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《中国酿造》2015年第1期110-114,共5页China Brewing

基　　金：农业部公益性行业专项(201303069)

摘　　要：通过热风干燥、真空干燥、真空冷冻干燥和挤压膨化4种工艺加工固体饮料,并测定其理化特性和活性成分。结果表明,真空干燥和真空冷冻干燥制得的固体饮料色泽较好,挤压膨化制得的固体饮料溶解性、吸湿性、黏度都高于其他几种工艺,但是热风工艺的全粉得率最高,真空冷冻干燥加工制得的固体饮料的活性成分(总黄酮和总生物碱)损失较少。综合看来,真空冷冻干燥加工制得的固体饮料品质最好,其次是使用真空干燥和挤压膨化方法的,热风干燥制得的固体饮料品质最差。Through the technology of hot air drying,vacuum drying,vacuum freeze drying and extrusion to make solid beverage,the physicochemical property and active ingredients of the beverage were determined.The results showed that the solid beverage produced by vacuum drying and vacuum freeze drying method showed better color,and the solubility,hygroscopicity,viscosity of extrusion of the ones by extrusion were better than other methods.However,the powder yield by hot air processing was the highest.The vacuum freeze drying method helped to preserve active components （total flavonoids and alkaloids）.In conclusion,the solid beverage by vacuum freeze drying showed better quality,followed by vacuum drying and extrusion processing,and the product quality by hot air drying was the worst.

关 键 词：热风干燥 真空干燥 真空冷冻干燥 挤压膨化 固体饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]