CAJ | 학술논문

采用喷雾干燥法将荔枝果浆干制成粉.研究助干剂的种类及用量、入料温度、入料流量、入料质量分数、进风温度等因素对喷雾干燥效果的影响.在单因素试验基础上,通过L9(33)正交试验优化了喷雾干燥法制备荔枝粉的工艺条件.结果为:以麦芽糊精为助干剂,添加量45 g/100 mL;进风温度170 ℃;入料流量7 mL/min;入料质量分数25 %.依此最佳工艺条件所制得的荔枝果粉保持了荔枝原有的色泽、风味和纤维质,粒度均匀,冲调性好,水分含量3.0%,色差值dL+38.9,该工艺条件下出粉量2.45 g/20 mL.
채용분무간조법장려지과장간제성분.연구조간제적충류급용량、입료온도、입료류량、입료질량분수、진풍온도등인소대분무간조효과적영향.재단인소시험기출상,통과L9(33)정교시험우화료분무간조법제비려지분적공예조건.결과위:이맥아호정위조간제,첨가량45 g/100 mL;진풍온도170 ℃;입료류량7 mL/min;입료질량분수25 %.의차최가공예조건소제득적려지과분보지료려지원유적색택、풍미화섬유질,립도균균,충조성호,수분함량3.0%,색차치dL+38.9,해공예조건하출분량2.45 g/20 mL.
Litchi fruit pulp was made into dry powder by spray drying method. The influence of the type and dosage of dry aid, the inlet temperature, inlet flow rate, inlet concentration and inlet air temperature on the effects of spray drying was studied. The spray drying processing conditions of litchi powder were optimized by L9 (33) orthogonal test on the basis of single factor experiment. The results showed that optimum technical parameters to make litchi fruit power were: maltodextrin as dry aid with dosage of 45 g/100 mL , inlet air temperature of 170 ℃, inlet flow rate of 7 mL/min, inlet mass fraction of 25%. The litchi fruit powder under this optimum process conditions kept the original color, flavor and fibre quality of litchi with uniform granularity and good reconstituability. The moisture content was 3.0%, the color difference was dL+38.9 and the powder quantity was 2.45 g/20 mL.