山楂果粉喷雾干燥参数工艺研究  

Study on Spray Drying Parameters of Hawthorn Fruit Powder

作　　者：磨正遵 商飞飞[2] 潘中田 张丽鲜[1,2] 李思思 唐小闲 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]贺州学院食品科学与工程技术研究院,广西贺州542899

出　　处：《食品研究与开发》2018年第4期100-105,共6页Food Research and Development

基　　金：广西重大科技项目(桂科AA16380033)

摘　　要：以广西大果山楂果为原料,麦芽糊精、白砂糖、卵磷脂、环状糊精为辅料,采用单因素及正交试验研究山楂果粉喷雾干燥工艺。研究以进口温度、物料浓度、雾化器转速、进料速度为变化参数对山楂果粉喷雾干燥品质的影响。结果表明:进风温度160℃、物料浓度20%、雾化器转速21 000 r/min、进料流量35 r/min的效果最好,出粉率达35.98%,水分含量为4.08%。Taking the big hawthorn fruit of Guangxi as the raw material, maltodextrin, white sugar, lecithin andcyclodextrin as excipients,single factor and orthogonal experiments were used to study the hawthorn fruitpowder spray drying process. The effects of inlet temperature,material concentration,atomizer speed and feedspeed on the spray drying quality of hawthorn fruit powder were studied. The results showed that：the inlet airtemperature was 160 益,the concentration of material was 20%,the speed of atomizer was 21 000 r/min,thefeed flow rate was 35 r/min, the yield was 35.98 % and the moisture content was 4.08 %.

关 键 词：山楂果 喷雾干燥 出粉率 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]