摘要
将杨梅果去核后进行打浆均质等处理，采用喷雾干燥方式制备杨梅全果粉，研究添加不同比例的水、不同种类和比例的助干剂、不同喷雾干燥进口温度对杨梅全果粉品质的影响以及在喷雾干燥过程中物料的表现。结果表明，物料重与加水量比1∶0．5，助干剂为麦芽糊精，浆汁干物质与助干剂比为1∶0．5，进口温度为160～165℃，出口温度85～90℃，在该条件下制备的杨梅果粉保持了鲜果固有的风味和色泽。
The bayberries were enucleated,crushed,homogenized,and then prepared to powder using spray drying method.The effects of different proportions of water,different kinds and proportions of drying aid and different inlet temperatures on the quality of bayberry powder and the performance of materials were stud-ied in this paper.The optimum conditions were material weight to water as 1∶0.5,using maltodextrin as dr-ying aid,dry weight to drying aid as 1∶0.5,inlet temperature as 160~165℃and outlet temperature as 85 ~90℃.Under these conditions,the bayberry powder kept nature flavor and color of fresh fruits.
出处
《山东农业科学》
2014年第3期103-105,F0003,共4页
Shandong Agricultural Sciences
基金
公益性行业(农业)科研专项经费(201303073-2-1)
关键词
杨梅
喷雾干燥
制粉
工艺
Bayberry
Spray drying
Milling
Technique
