淮山——海带多糖固体饮料喷雾干燥工艺研究  

Study on Spray Drying Process of Yam-Laminaria Japonica Polysaccharide Solid Beverage

作　　者：陆东和[1] 陈慎[1] 黄颖颖[1] 杨道富[1] 杨成龙[1] LU Dong-he;CHEN Shen;HUANG Ying-ying;YANG Dao-fu;YANG Cheng-long(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fujian Key Laboratory of agricultural products(food)processing,Fuzhou 350003,Fujian China)

机构地区：[1]福建省农业科学院农业工程技术研究所,福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《东南园艺》2019年第6期7-13,共7页Southeast Horticulture

基　　金：福建省属公益类科研院所基本科研专项(2017R1014-1)。

摘　　要：采用喷雾干燥技术进行淮山-海带多糖固体饮料的研发,以拓展海带多糖的利用途径。以喷雾干燥淮山-海带多糖粉的集粉率和含水率为指标,确定适宜的进风温度和进料流量;以集粉率和喷雾干燥样品的感观品质为指标,在单因素试验的基础上,采用正交试验对海带多糖、淮山粉和蔗糖的添加量进行优化。结果表明:淮山-海带多糖固体饮料的最佳工艺为:将海带多糖、淮山粉、蔗糖分别按17 mg·ml^-1、180 mg·ml^-1、90 mg·ml^-1的添加量配制后,在进风温度180℃,进料流量7 ml·min^-1条件下进行喷雾干燥。Spray drying technology was used to develop the solid beverage of yam-Laminaria japonica polysaccharide,so as to expand the utilization of Laminaria japonica polysaccharide.Taking the collecting rate and moisture content as index,the suitable inlet air temperature and feed flow rate of the spray drying were determined.On the basis of single factor experiment,the amount of Laminaria japonica polysaccharide,yam powder and sucrose had been optimized using orthogonal experiments with the collecting rate and sensory quality of the spray dried sample as index.The results showed that the best technology of yam-Laminaria japonica polysaccharide solid beverage was:Laminaria japonica polysaccharide,yam powder and sucrose were prepared according to the dosage of 17 mg·ml-1,180 mg·ml-1 and 90 mg·ml-1 respectively,spray drying was carried out at the inlet air temperature of 180℃and the feed flow rate of 7 ml·min-1.

关 键 词：海带多糖 淮山 固体饮料 喷雾干燥 

分 类 号：TS205.1[轻工技术与工程—食品科学]