板栗速溶粉喷雾干燥工艺优化  

Spray Drying Technology of Instant Chestnut Powder

作　　者：徐园杰 周立 李涛[1] 袁松凯 曹艳广 郝建雄[1] 刘俊果[1] XU Yuanjie;ZHOU Li;LI Tao;YUAN Songkai;CAO Yanguang;HAO Jianxiong;LIU Junguo(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,Hebei,China;Shijiazhuang Wanjing Dried Fruit Co.,Ltd.,Shijiazhuang 051230,Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]石家庄市丸京干果有限公司,河北石家庄051230

出　　处：《食品研究与开发》2024年第18期160-168,共9页Food Research and Development

基　　金：河北省重点研发计划项目(22327106D)。

摘　　要：以板栗为原料,通过添加助干剂和喷雾干燥工艺优化结合,加工板栗速溶粉。以板栗速溶粉集粉率和水分含量为考察指标,通过单因素试验和正交试验,确定助干剂最佳配比为麦芽糊精添加量50%、β⁃环糊精添加量10%、阿拉伯胶添加量1.5%。为制得良好冲调性的板栗速溶粉,选择进口温度、固形物含量、进料流量3个因素,以集粉率、水分含量、分散时间和溶解性为评价指标进行喷雾干燥工艺响应面优化试验,得到最佳喷雾干燥工艺条件为进口温度183℃、固形物含量10%、进料流量3.00 mL/min。此条件下集粉率可达61.85%,分散时间为55 s,溶解度达86.512%,板栗粉粉质细腻,水分含量低,稳定性好。With chestnut as raw material,the chestnut instant powder was effectively prepared by adding dry⁃ing aid and optimizing the spray drying process.Taking the powder collection rate and moisture content of the instant chestnut powder as the investigation indexes,the optimum ratio of drying aid was determined by single factor test and orthogonal test:the additive amount of maltodextrin was 50%,β⁃cyclodextrin 10%,and Arabic gum 1.5%.To produce the instant chestnut powder with good solubility,three factors,namely,inlet tempera⁃ture,solid content,and feed flow rate,were selected to optimize the spray drying process through a single factor test and response surface optimization test.During the process,powder collection rate,moisture content,disper⁃sion time,and solubility were considered as evaluation indexes.The optimum spray drying process conditions were found to be:183℃inlet temperature,10%solid content,and 3.00 mL/min feed flow rate.Under these conditions,the powder collection rate could be 59.06%,the dispersion time 63 s,and the solubility 86.512%,with fine chestnut powder,low moisture content,and good stability.

关 键 词：板栗 助干剂 喷雾干燥 集粉率 溶解性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]