棕色蘑菇漂烫液喷雾干燥制备营养精粉工艺优化  

Spray-drying of Agaricus brunescens Blanching Effluent

作　　者：李怡彬[1] 赖谱富[1] 陈君琛[1] 翁敏劼[1] 汤葆莎[1] 吴俐[1] 

机构地区：[1]福建省农业科学院农业工程技术研究所/福建省农业科学院农产品加工技术研究中心/国家食用菌加工技术研发分中心,福建福州350003

出　　处：《福建农业学报》2016年第1期74-78,共5页Fujian Journal of Agricultural Sciences

基　　金：农业部公益性行业(农业)科研专项(201303080);"十二五"国家科技支撑计划项目(2012BAD14B15);福建省科技计划项目--省属公益类科研院所基本科研专项(2010R1017-4)

摘　　要：为充分利用棕色蘑菇漂烫液,采用喷雾干燥制备营养精粉,应用正交实验优化喷雾干燥工艺参数,并分析棕色蘑菇漂烫液喷雾干燥精粉的主要营养成分。结果显示,从抗氧化保留率和得率分析,β-环糊精比麦芽糊精更适宜作棕色蘑菇漂烫液喷雾干燥助干剂;喷雾干燥最佳工艺参数为进风温度150℃、进料总固形物10%、β-环糊精添加率37.50%、雾化压力80MPa,在此条件下精粉得率可达61.36%。营养精粉主要成分为糖类物质和蛋白质,含有17种氨基酸和钙、铁、锌等矿物质,多酚物质达1.25‰。Effluent from the blanching operation of Agaricus brunescens Peck was spray-dried as a byproduct to recover the nutrients.An orthogonal experiment was conducted to optimize the process,and a chemical analysis performed on the dried powder to evaluate its nutritional value.The results showed that（a）based on the antioxidant retention rate and product yield,β-cyclodextrin was preferable tomaltodextrin as adrying aid;（b）the optimized processing conditions includeda hot air temperature at 150℃,a total solid content of 10%,aβ-cyclodextrin addition of 37.50%,and an atomization pressure at 80 Mpa for the spray dehydration;（c）aproductyieldof 61.36% could be realized;and,（d）the spray-dried powder obtained from the process mainly consisted of carbohydrates and proteins of 17 amino acids,as well as small quantities of calcium,iron andzinc,and 1.25 of polyphenols.

关 键 词：棕色蘑菇 漂烫液 喷雾干燥 工艺优化 营养成分 

分 类 号：TS205.9[轻工技术与工程—食品科学]