喷雾干燥法制备调味柿叶茶固体饮料的工艺研究  

Study on the Preparation Technology of Flavored Persimmon Leaf Solid Tea Beverage by Spray Drying

作　　者：井惠敏 刘新华 刘贞秀 罗韦维 石青浩 李书启[1] JING Huimin;LIU Xinhua;LIU Zhenxiu;LUO Weiwei;SHI Qinghao;LI Shuqi(School of Food Engineering,Tianjin Tianshi College,Tianjin 301700,China)

机构地区：[1]天津天狮学院食品工程学院,天津301700

出　　处：《食品安全导刊》2023年第16期153-156,共4页China Food Safety Magazine

基　　金：2021年度天津市级高等学校大学生创新训练计划项目“风味复合柿叶茶粉的研制”(202110859023)。

摘　　要：以柿叶黄酮类提取物为原料,加入玫瑰花、红枣提取物调味,通过喷雾干燥法制备调味柿叶茶固体饮料。以出粉率为评价指标,经正交试验优化确定进风温度170℃、原料液浓度8%、进料速度30 r·min^(-1)为喷雾干燥最佳工艺条件,制得的茶粉固体饮料粉质细腻、流动性好、易于冲调、感官品质佳。With persimmon leaf flavonoid extract as raw material,adding rose and jujube extracts to flavor,the seasoned persimmon leaf solid tea beverage was prepared by spray drying.Taking the yield of powder as the evaluation index,orthogonal test was optimized to determine the optimal process conditions for spray drying,such as air inlet temperature was 170℃,concentration of raw material liquid was 8%and feed speed was 30 r·min^(-1).The tea powder solid beverage was prepared with fine powder,good fluidity,easy to be rinsing and good sensory quality.

关 键 词：柿叶 固体饮料 喷雾干燥法 出粉率 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]