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投稿时间：2022-04-10
投稿时间：2022-04-10
中文摘要: 为优化喷雾干燥制备蓝靛果果粉的工艺参数，以蓝靛果为原料，通过单因素和正交试验分析，确定蓝靛果果粉喷雾干燥的最佳工艺条件，并对比分析喷雾干燥和真空冷冻干燥所得果粉营养成分及物理特性的差异，评价喷雾干燥对蓝靛果果粉品质的影响。结果表明：喷雾干燥的最佳工艺条件为料液比1∶4（g/mL）、麦芽糊精添加量15%、进风温度155 ℃、进样速度8.4 mL/min、进风量26 m3/h，在该条件下，蓝靛果果粉的得率为（32.19±0.13）%。喷雾干燥所得果粉花色苷含量为（4.18±0.31）mg/g，VC 含量为（0.42±0.05）mg/g，总酚含量为（45.32±0.49）mg/g，比真空冷冻干燥分别减少了28.55%，33.33%和24.98%，但喷雾干燥所得果粉具有良好的物理特性，水分含量少，粒度小，溶解性和流动性均优于真空冷冻干燥，适宜在蓝靛果果粉加工产业中推广应用。
Abstract:To optimize the processing parameters of preparing Lonicera caerulea fruit powder by spray drying，this study used L.caerulea as raw material and determine the optimal processing conditions by single factor experiments and orthogonal experiment.The effects of spray drying and vacuum freeze-drying on the quality of L.caerulea fruit powder were evaluated by comparing nutritional components and physical properties.The results showed that the optimal processing conditions of spray drying were 1∶4（g/mL）of solid-liquid ratio，15% of maltdextrin addition，155 ℃of inlet temperature，8.4 mL/min of feed flow rate，and 26 m3/h of air intake volume.Under these conditions，the yield of L.caerulea fruit powder was（32.19±0.13）%.The anthocyanin content of spray dried L.caerulea fruit powder was（4.18±0.31）mg/g，vitamin C content was（0.42±0.05）mg/g，and total phenolic content was（45.32±0.49）mg/g.Compared with that prepared by vacuum freeze-drying，it decreased by 28.55%，33.33%，and 24.98%respectively.However，the fruit powder prepared by spray drying has good physical properties，low moisture content，and small particle size，and the solubility and uidity were significantly better than those of vacuum freeze-drying.The spray drying is suitable for spreading and applying in L.caerulea fruit powder processing industry.
文章编号：202314021 中图分类号： 文献标志码：
基金项目:吉林省教育厅“十三五”科学技术研究规划项目（JJKH20180351KJ）；吉林市科技创新发展计划项目（20200502085）；吉林省创新创业人才资助项目（2021Y035）
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