葛根核桃肽复合饮料喷雾干燥工艺研究  

Spray drying technology of compound beverage of kudzu root and walnut polypeptide

作　　者：周鸿翔[1,2] 邹聪丽 王端[1] 王晓丹[2] 田娅玲 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学发酵工程与生物制药省级重点实验室,贵州贵阳550025

出　　处：《中国酿造》2016年第5期124-128,共5页China Brewing

基　　金：贵州省农业攻关项目(黔科合NZ[2013]3016号)

摘　　要：为了改善葛根核桃肽复合饮料的喷雾干燥效果,优化喷雾干燥工艺,该研究考察了进口温度、进料流量、物料质量分数以及助干剂的种类和添加量的变化对葛根核桃肽复合饮料喷雾干燥效果的影响,并采用正交设计法优化喷雾干燥条件。结果显示,喷雾干燥最佳工艺条件为进口温度170℃,进料流量1.96 m L/min,物料质量分数15%,麦芽糊精添加量为总固形物含量的80%,β-环糊精添加量为总固形物含量的15%,在此条件下,所得产品的感官评分为95分,水分含量为3.98%。In order to establish the processing technology of compound beverage of kudzu root and walnut polypeptide, the effects of inlet air temperature, flow rate, material concentration, drying acid species and addition on spray drying technology of kudzu root and walnut polypeptide beverage were investigated, and the spaying dying conditions were optimized by orthogonal experiments. Results showed that the optimal spray drying condition was inlet air temperature 170 ℃, feed flow rate 1.96 ml/min, material concentration 15%, maltodextrin addition 80% of total solids, beta cyclodextrin 15% of total solids. Under these conditions, the sensory evaluation score of the product was 95 and moisture content was 3.98%.

关 键 词：葛根核桃肽 复合饮料 喷雾干燥 工艺 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]