荔枝粉的喷雾干燥工艺优化  

Optimization of Spray Drying Processing Technology of Litchi Powder

作　　者：海金萍[1] 吴豪廸 徐国祥[1] 张钟[1] 

机构地区：[1]广东石油化工学院,广东茂名525000

出　　处：《食品研究与开发》2015年第21期105-108,共4页Food Research and Development

基　　金：茂名市科技计划项目"荔枝粉的开发研究"(10A18)

摘　　要：采用喷雾干燥法将荔枝果浆干制成粉。研究助干剂的种类及用量、入料温度、入料流量、入料质量分数、进风温度等因素对喷雾干燥效果的影响。在单因素试验基础上,通过L9(33)正交试验优化了喷雾干燥法制备荔枝粉的工艺条件。结果为:以麦芽糊精为助干剂,添加量45 g/100 m L;进风温度170℃;入料流量7 m L/min;入料质量分数25%。依此最佳工艺条件所制得的荔枝果粉保持了荔枝原有的色泽、风味和纤维质,粒度均匀,冲调性好,水分含量3.0%,色差值d L+38.9,该工艺条件下出粉量2.45 g/20 m L。Litchi fruit pulp was made into dry powder by spray drying method. The influence of the type and dosage of dry aid, the inlet temperature, inlet flow rate, inlet concentration and inlet air temperature on the effects of spray drying was studied. The spray drying processing conditions of litchi powder were optimized by L9（33） orthogonal test on the basis of single factor experiment. The results showed that optimum technical parameters to make litchi fruit power were： maltodextrin as dry aid with dosage of 45 g/100 m L, inlet air temperature of 170 ℃, inlet flow rate of 7 m L/min, inlet mass fraction of 25 %. The litchi fruit powder under this optimum process conditions kept the original color, flavor and fibre quality of litchi with uniform granularity and good reconstituability. The moisture content was 3.0 %, the color difference was d L＋38.9 and the powder quantity was 2.45 g/20 m L.

关 键 词：荔枝粉 喷雾干燥 工艺参数 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]