响应面优化刺梨清汁喷雾干燥制粉工艺  

Optimization of Spray Drying Processing of Filtrable Roxburgh rose Juice by Response Surface Analysis

作　　者：李凯 许粟 常云鹤 费建军 岑顺友 陈大龙 马立志 LI Kai;XU Su;CHANG Yunhe;FEI Jianjun;CEN Shunyou;CHEN Dalong;MA Lizhi(Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550005,China;Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005,China;Guizhou Collaborative Innovation Center for Fruit Processing,Storage and Safety Control,Guiyang 550005,China;Guizhou Hengliyuan Natural Biological Technology Co.,Ltd.,Longli 551200,China;Guizhou Hongcai Junong Investment Co.,Ltd.,Liupanshui 553000,China;Guizhou Chuhao Agricultural Science and Technology Development Co.,Ltd.,Liupanshui 553000,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]贵州省果品加工工程技术研究中心,贵州贵阳550005 [3]贵州省果品加工、贮藏与安全控制协同创新中心,贵州贵阳550005 [4]贵州恒力源天然生物科技有限公司,贵州龙里县551200 [5]贵州宏财聚农投资有限责任公司,贵州六盘水553000 [6]贵州初好农业科技开发有限公司,贵州六盘水553000

出　　处：《食品工业科技》2023年第11期204-210,共7页Science and Technology of Food Industry

基　　金：贵州省科技计划定向重点项目(黔科合支撑[2022]重点015号);贵阳市科技计划项目(筑科合同[2022]5-13);六盘水市科技支撑—农业攻关项目(52020—2019—N—02);中央引导地方科技发展资金项目(黔科中引地[2021]4009);贵州省科技计划项目(课题)(黔科合成果[2021]一般046);2021年贵阳学院硕士研究生科研基金项目(GYU-YJS[2021]-48)。

摘　　要：本研究以刺梨清汁、麦芽糊精为主要原料,通过喷雾干燥技术制备刺梨粉;以刺梨粉中维生素C含量、黄酮含量、多酚含量及感官评价综合评分为指标,通过刺梨清汁喷雾干燥单因素实验和响应面优化试验,研究刺梨清汁喷雾干燥制粉最佳工艺条件。单因素实验结果表明:麦芽糊精最适添加量为15%、最适进风温度为165℃、最适进料流量为1.5 L/h。响应面试验结果表明:麦芽糊精最适添加量为15%、最适进风温度为160℃、最适进料流量为1.5 L/h,在此条件下制备的刺梨粉品质最佳,其刺梨粉维生素C含量为6722.02 mg/100 g,黄酮含量为1904.02 mg/100 g,多酚含量为8122.43 mg/100 g,感官综合评判总分达到83.22分,刺梨粉组织状态均匀、具有明显的刺梨香气。本研究所制备的刺梨粉成本较低,营养价值较高,且制备方法简单,适合于工业化生产。Filtrable Roxburgh rose juice and maltodextrin were selected as the raw materials and Roxburgh rose powder was prepared by the spray drying technology.The amount of vitamin C,flavone and polyphenol and sensory test score were taken as the indicators.The optimal spray drying processing of filtrable Roxburgh rose juice was investigated by the single factor experiment and response surface analysis.The single factor experiment demonstrated that the optimal application amount of maltodextrin was 15%.In addition,the optimal inlet air temperature and flow rate was 165℃and 1.5 L/h,respectively.The response surface analysis proved that the optimal spray drying processing of filtrable Roxburgh rose juice was as followings:the amount of maltodextrin was 15%,the optimal inlet air temperature and flow rate were 160℃and 1.5 L/h,separately.The Roxburgh rose powder,which was produced by the above optimal processing method and recipe,contained 6722.02 mg/100 g of vitamin C,1904.02 mg/100 g of flavone,8122.43 mg/100 g of polyphenol.Furthermore,the sensory test score of Roxburgh rose powder was 83.22.The Roxburgh rose powder had uniform texture and strong Roxburgh rose flavor.The Roxburgh rose powder made by the above method had lower cost,higher nutritive value and easier preparation method.And also,it could be suitable for the industrial production.

关 键 词：刺梨 喷雾干燥 工艺优化 响应面法 感官综合评判 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]