本文已被：浏览 1366次 下载 0次
投稿时间：2018-12-15
投稿时间：2018-12-15
中文摘要: 以山药为原料，在单因素试验的基础上，通过正交试验优化山药固体饮料喷雾干燥工艺。研究助干剂含量、进风温度、物料固液比和雾化器转速对喷雾干燥山药固体饮料出粉率和品质的影响。结果表明，山药固体饮料喷雾干燥最佳工艺条件为：助干剂含量8%，进风温度180 ℃，物料固液比1 ∶4（g/mL），雾化器转速20 000 r/min，在此条件下喷雾干燥效果较好，得到的山药固体饮料质地光滑，山药气味浓郁，其出粉率为20.15%，堆积密度0.574 6 g/mL，水分含量4.89%，色泽 L*值 95.37。
Abstract:Yam was used as raw material in this paper. Based on single factor experiment，the spray drying process of yam solid beverage was optimized by orthogonal experiment. The effects of drying aid content，inlet air temperature，material solid-liquid ratio and atomizer speed atomizer on the flour yield and quality of spraydried yam solid beverages were studied.The results showed that the optimal process conditions for spray drying of yam solid beverage were as follows：the content of drying aid was 8%，the inlet air temperature was 180 ℃，the solid-liquid ratio of the material was 1 ∶4 （g/mL），and the atomizer speed was 20 000 r/min. Under the conditions，the yam solid beverage had a smooth texture，and a rich yam smell. The flour yield was 20.15 %，the bulk density was 0.574 6 g/mL，the moisture content was 4.89%，and the chromaticity parameter（L*value）was 95.37.
文章编号：201922018 中图分类号： 文献标志码：
基金项目:广西特聘专家专项经费（厅发[2016]21 号）；广西科技计划项目（桂科AD17195088）；广西果蔬保鲜和深加工研究人才小高地（厅发[2015]41 号）；贺州市科学研究与技术开发计划项目（贺科攻1708012）
引用文本：
津ICP备20000603号-1