复合肉苁蓉固体饮料制粒工艺的研究  

Research for Granulation Technology of Cistanche deserticola Compound Beverage Solids

作　　者：王婧[1] 杨晓筱 刘世娟[1] 柏伟荣[1] WANG Jing;YANG Xiao-xiao;LIU Shi-juan;BAI Wei-rong(Jiangsu Kangyuan Pharmaceutical Co.Ltd.,Lianyungang Jiangsu 222001,China)

机构地区：[1]江苏康缘药业股份有限公司

出　　处：《食品与发酵科技》2019年第4期71-74,共4页Food and Fermentation Science & Technology

基　　金：国家重点研发计划(2017YFC1702400)

摘　　要：为了确定复合肉苁蓉固体饮料的成型工艺,采用一步制粒法制备复合肉苁蓉固体饮料,考察麦芽糊精、糖粉与糊精的比例、浸膏相对密度、物料温度、喷液速率对颗粒合格率、松紧度和水分含量的影响。优选的工艺为:浸膏相对密度为1.20(60℃);麦芽糊精、糖粉与糊精比(质量比)为1∶1∶2;物料温度50℃;喷液速率20g/min。优选出的成型工艺制备的颗粒其颗粒平均合格率达93.18%,松紧适宜,水分平均含量为3.46%,其工艺稳定可行,为工业化生产提供了依据。In order to determine the forming technology of compound Cistanche deserticola solid beverage,onestep granulation method was used to prepare compound Cistanche deserticola solid beverage,The effect of the proportion of maltodextrin,sugar powder and dextrin,the relative density of extract,material temperature and the spray rate on qualified rate,tightness and moisture content of granules were studied,The optimal process conditions:extract relative density is 1.20(60℃);the excipient was malt dextrin:white sugar:dextrin powder(1∶1∶2),Material temperature 50℃;Into the liquid volume flow:20 g/min,Conclusion this technique is reasonable and feasible,The product has low sugar content,good fluidity and process stability,

关 键 词：复合肉苁蓉固体饮料 流化床制粒 流动性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]