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中国精品科技期刊2020
李凯,许粟,常云鹤,等. 响应面优化刺梨清汁喷雾干燥制粉工艺[J]. 食品工业科技,2023,44(11):204−210. doi: 10.13386/j.issn1002-0306.2022070313.
引用本文: 李凯,许粟,常云鹤,等. 响应面优化刺梨清汁喷雾干燥制粉工艺[J]. 食品工业科技,2023,44(11):204−210. doi: 10.13386/j.issn1002-0306.2022070313.
LI Kai, XU Su, CHANG Yunhe, et al. Optimization of Spray Drying Processing of Filtrable Roxburgh rose Juice by Response Surface Analysis[J]. Science and Technology of Food Industry, 2023, 44(11): 204−210. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070313.
Citation: LI Kai, XU Su, CHANG Yunhe, et al. Optimization of Spray Drying Processing of Filtrable Roxburgh rose Juice by Response Surface Analysis[J]. Science and Technology of Food Industry, 2023, 44(11): 204−210. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070313.

响应面优化刺梨清汁喷雾干燥制粉工艺

Optimization of Spray Drying Processing of Filtrable Roxburgh rose Juice by Response Surface Analysis

  • 摘要: 本研究以刺梨清汁、麦芽糊精为主要原料,通过喷雾干燥技术制备刺梨粉;以刺梨粉中维生素C含量、黄酮含量、多酚含量及感官评价综合评分为指标,通过刺梨清汁喷雾干燥单因素实验和响应面优化试验,研究刺梨清汁喷雾干燥制粉最佳工艺条件。单因素实验结果表明:麦芽糊精最适添加量为15%、最适进风温度为165 ℃、最适进料流量为1.5 L/h。响应面试验结果表明:麦芽糊精最适添加量为15%、最适进风温度为160 ℃、最适进料流量为1.5 L/h,在此条件下制备的刺梨粉品质最佳,其刺梨粉维生素C含量为6722.02 mg/100 g,黄酮含量为1904.02 mg/100 g,多酚含量为8122.43 mg/100 g,感官综合评判总分达到83.22分,刺梨粉组织状态均匀、具有明显的刺梨香气。本研究所制备的刺梨粉成本较低,营养价值较高,且制备方法简单,适合于工业化生产。

     

    Abstract: Filtrable Roxburgh rose juice and maltodextrin were selected as the raw materials and Roxburgh rose powder was prepared by the spray drying technology. The amount of vitamin C, flavone and polyphenol and sensory test score were taken as the indicators. The optimal spray drying processing of filtrable Roxburgh rose juice was investigated by the single factor experiment and response surface analysis. The single factor experiment demonstrated that the optimal application amount of maltodextrin was 15%. In addition, the optimal inlet air temperature and flow rate was 165 ℃ and 1.5 L/h, respectively. The response surface analysis proved that the optimal spray drying processing of filtrable Roxburgh rose juice was as followings: the amount of maltodextrin was 15%, the optimal inlet air temperature and flow rate were 160 ℃ and 1.5 L/h, separately. The Roxburgh rose powder, which was produced by the above optimal processing method and recipe, contained 6722.02 mg/100 g of vitamin C, 1904.02 mg/100 g of flavone, 8122.43 mg/100 g of polyphenol. Furthermore, the sensory test score of Roxburgh rose powder was 83.22. The Roxburgh rose powder had uniform texture and strong Roxburgh rose flavor. The Roxburgh rose powder made by the above method had lower cost, higher nutritive value and easier preparation method. And also, it could be suitable for the industrial production.

     

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