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食品研究与开发:2020,41(10):161-166
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草莓速溶粉喷雾干燥工艺的研究
(沈阳工学院,辽宁抚顺113122)
Study on Spray Drying Technology of Strawberry Instant Powder
(Shenyang Institute of Technology School,Fushun 113122,Liaoning,China)
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投稿时间:2019-06-26    
中文摘要: 探究草莓速溶粉的最佳喷雾干燥工艺条件,以草莓为原料,进行草莓速溶粉喷雾干燥工艺优化研究。以草莓速溶粉出粉率为指标,对进样流量、β-环糊精添加量、可溶性固形物含量和进风温度4个因素根据Box-Behnken中心组合试验设计原理进行响应面分析。结果表明:进料流量850 mL/h、β-环糊精添加量0.7%、可固形物含量16%、进风温度180℃、出粉率达到44.27%此条件下喷雾干燥效果最佳。
中文关键词: 草莓  喷雾干燥  提取  速溶粉  响应面
Abstract:The optimum spray drying conditions for strawberry instant powder were studied.Strawberry was used as raw material to optimize the spray drying technology of instant strawberry powder.Taking the yield of strawberry instant powder as an index,the response surface analysis was carried out according to the design principle of Box-Behnken central composite test for four factors,injection flow rate,β-cyclodextrin content,soluble solid content and air inlet temperature.The results showed that the feed volume 850 mL/h,the addition of beta cyclodextrin 0.7%,the solid content 16%,the inlet air temperature 180 degrees,and the powder extraction rate reached 44.27%.
文章编号:202010027     中图分类号:    文献标志码:
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