响应面法优化南瓜淮山复合固体饮料喷雾干燥工艺  

Spray Drying Process Optimization of Pumpkin-Yam Compound Solid Beverage by Response Surface Methodology

作　　者：韦璐[1] 唐婷[1] 王敏 蒙少兴 韦雅渊 邓晓莲 WEI Lu;TANG Ting;WANG Min;MENG Shao-xing;WEI Ya-yuan;DENG Xiao-lian(Guangxi Agricultural Vocational College,Nanning 530007,Guangxi,China;Light Industry and Food Engineering Institute,Guangxi University,Nanning 530004,Guangxi,China)

机构地区：[1]广西农业职业技术学院,广西南宁530007 [2]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品研究与开发》2020年第17期114-121,共8页Food Research and Development

基　　金：2018年度广西高校中青年教师基础能力提升项目(2018KY1056)。

摘　　要：利用响应面法优化南瓜淮山复合固体饮料的喷雾干燥工艺参数,为其工业化生产提供理论依据。以南瓜、淮山为原料,采用喷雾干燥技术制备复合固体饮料,以出粉率为指标,在单因素试验的基础上采用Box-Behnken软件优化喷雾干燥工艺参数。喷雾干燥的最佳干燥工艺:乳清分离蛋白(whey protein isolate,WPI)添加量14.6%、进风温度168℃、可溶性固形物5.5%、物料流速9 mL/min,在此条件下出粉率可达52.1%。产品呈细腻均匀粉末,色泽淡黄无杂质,具有南瓜和淮山的香甜。The response surface method was used to optimize the spray drying process parameters of the pumpkin-yam composite solid beverage,which provided a theoretical basis for its industrial production.Pumpkin and yam were used as raw materials,and the composite solid beverage was prepared by spray drying technology.The powder yield was used as an indicator.Based on the single factor test,Box-Behnken software was used to optimize the spray drying process parameters.The best drying process for spray drying:whey protein isolate(WPI)addition amount 14.6%,inlet air temperature 168℃,soluble solids 5.5%,material flow rate 9 mL/min.Under this condition,the powder yield can reach 52.1%.The product was fine and uniform powder,with light yellow color and no impurities,and had the sweetness of pumpkin and yam.

关 键 词：南瓜 复合固体饮料 出粉率 响应面 喷雾干燥 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]