百香果茶固体饮料的速溶性  

The Instant Dissolution of Passion Fruit Tea Solid Beverage

作　　者：刘钊 黄彬兰 LIU Zhao;HUANG Binlan(School of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526061)

机构地区：[1]肇庆学院食品与制药工程学院,肇庆526061

出　　处：《食品工业》2021年第4期145-149,共5页The Food Industry

摘　　要：以百香果与红茶为主要原料,添加助干剂后,通过喷雾干燥制备百香果茶固体饮料,考察了麦芽糊精、β-环糊精、阿拉伯胶、羧甲基纤维素钠等助干剂对百香果茶固体饮料速溶性的影响。以溶解度、分散性以及湿润下沉性作为评价指标,单因素试验和正交优化试验的研究结果表明:在麦芽糊精添加量12%、β-环糊精4%、阿拉伯胶0.3%、羧甲基纤维素钠0.6%的条件下,该百香果茶固体饮料的速溶性达到最佳。Passion fruit and black tea are used as main raw materials, and after adding a drying aid, a passion fruit tea solid beverage is prepared by spray drying. The effects of maltodextrin, β-cyclodextrin, acacia gum, sodium carboxymethylcellulose and other drying agents on the instant solubility of passion fruit tea solid drinks were investigated. Using solubility, dispersibility and wet sinkability as evaluation indexes, the results of single factor experiment and orthogonal optimization experiment show that the instant solubility of the passion fruit tea solid beverage is optimal under the conditions of malt dextrin addition amount 12%, β-cyclodextrin 4%, gum arabic 0.3% and sodium carboxymethyl cellulose 0.6%.

关 键 词：百香果 喷雾干燥 速溶性 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]