CAJ | 학술논문

采用营养配伍理论、二次高压均质和喷雾干燥综合技术,研发出金银花枸杞固体饮料生产的关键工艺技术。结果表明：利用超声波预处理＋水煎煮法浸提原料,经真空浓缩、25MPa二次高压均质后进行喷雾干燥（条件参数为进料预热温度60℃,喷雾压力0.3MPa,进口温度180℃/出口温度80℃,进料速率60mL/min,进料浓度15%）,可得到色泽均匀、速溶性好的金银花枸杞固体饮料。
채용영양배오이론、이차고압균질화분무간조종합기술,연발출금은화구기고체음료생산적관건공예기술。결과표명：이용초성파예처리＋수전자법침제원료,경진공농축、25MPa이차고압균질후진행분무간조（조건삼수위진료예열온도60℃,분무압력0.3MPa,진구온도180℃/출구온도80℃,진료속솔60mL/min,진료농도15%）,가득도색택균균、속용성호적금은화구기고체음료。
The key technique of solid beverage is studied and produced by theory of nutritional compatibility,twice high-pressure homogenization and spray drying.The result is as follow： It can be realized using extraction of ultrasonic pretreatment and water decocting method,vacuum concentration,twice high-pressure homogenization of 25MPa and spray drying.The conditions of spray drying should be： raw materials preheating temperature 60℃,spray pressure 0.3 MPa,inlet temperature 180℃,outlet temperature 80 ℃,feeding rate 60 ml/min,feeding concentration 12% respectively.