喷雾干燥速溶红枣粉工艺优化及其冲调性分析  

Optimization of Production of Instant Jujube Powder by Spray Drying and Analysis of Its Reconstitution Property

作　　者：郭敏瑞 王元熠 陈国刚[1] GUO Min-rui;WANG Yuan-yi;CHEN Guo-gang(College of Food,Shihezi University,Shihezi 832000,Xinjiang,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品研究与开发》2020年第6期90-95,共6页Food Research and Development

基　　金：兵团中青年科技创新领军人才计划项目(2018CB024)。

摘　　要：以红枣为原料,通过单因素试验探究喷雾干燥进风温度、雾化器转速、进料流量对速溶红枣粉的分散性、润湿性、水分含量及颗粒粒度的影响,确定进风温度、雾化器转速、进料流量3个因素为自变量,分散时间和润湿时间为响应值进行响应面优化试验。结果表明喷雾干燥制备速溶红枣粉的最优参数为:进风温度170℃、进料流量1.3 L/h、雾化器转速400 r/s,在此条件下测得润湿时间为3.86 s,分散时间为2.27 s,与模型预测值相符。Using jujube as raw material,the effects of inlet air temperature,atomizer speed and feed flow rate of spray drying on the dispersibility,wettability,moisture content and particle size of instant red jujube powder were investigated by single factor test.The three factors of the inlet air temperature,converter speed and feed flow rate were selected as the independent variables,and the dispersion time and wetting time were selected as the response values for the response surface optimization test.The results showed that the optimum parameters for the preparation of instant red jujube powder by spray drying were as follows inlet air temperature 170℃,feed flow rate 1.3 L/h,atomizer speed 400 r/s.Under these conditions,the wetting time and dispersion time were 3.86 s,2.27 s respectively,which was consistent with the model prediction.

关 键 词：红枣 喷雾干燥 冲调特性 分散性 润湿性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]