摘要
采用喷雾干燥法制备南瓜粉,通过对均质压力、料液温度、喷雾干燥进风温度3个因素进行单因素和正交实验分析,得出料液温度为40℃、均质压力为25MPa、喷雾干燥进风温度为160℃时制得的南瓜粉质量最佳,该南瓜粉的复水性、冲调稳定性及分散性较好。
Pumpkin powder was produced by spray drying. The optimal conditions of temperature of material, temperature of spray drying and isotropic pressure were studied, the results showed that the temperature of material at 40℃, temperature of spray drying at 160℃ and isotropic pressure at 25MPa were optimal condi- tions. Rehydration, dispersion and reconstituability stability of the products were better.
出处
《食品科技》
CAS
北大核心
2006年第12期54-57,共4页
Food Science and Technology
关键词
南瓜粉
喷雾干燥
工艺流程
pumkin powder
spray drying
technological process
