摘要
研究了喷雾干燥法生产黑莓粉的加工工艺,对影响喷雾干燥效果和黑莓粉产品品质的因素进行了考察。通过对黑莓粉喷雾干燥出粉率和水分含量影响最大的几个主要指标的单因素实验,选取了几个主要影响因素进行正交实验设计,对黑莓粉喷雾干燥工艺参数优化,结果表明:入料流量是主要的影响因素,其次是入料温度、入料浓度和进风温度。最佳工艺参数为入料浓度40%,入料流量60mL/min,入料温度50℃,进风温度200℃时,在此条件下所得产品出粉率最高,为16.5%,所得产品品质良好。
In this paper, the spray drying technology of blackberry powder was studied. Based on single factor experiments of major parameters strongly affecting on the powder extraction rate and moisture content, an orthogonal experiment was designed to optimize the processing conditions of spray drying of blackberry powder. The result showed that：feeding rate of blackberry paste was the most important factor of spray drying processing, then the feeding temperature, feeding concentration and inlet air temperature.The optimum parameters were as following：feeding concentration 40%, feeding rate 60mL/min, feeding temperature 50℃, inlet air temperature 200℃,respectively. Under the optimized conditions, the powder extraction rate was highest （16.5%）, and the qualities of blackberry powder were good.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期266-268,共3页
Science and Technology of Food Industry
基金
江苏省农业科技自主创新基金(0130110816)
关键词
黑莓粉
喷雾干燥
工艺优化
出粉率
blackberry powder
spray drying
technology optimization
powder extraction rate
