DONG Yi-ning, SUN Yan-hui, ZHENG Xun-shan. Study on Chu-ju bee pollen spray drying technology[J]. Science and Technology of Food Industry, 2014, (08): 302-305. DOI: 10.13386/j.issn1002-0306.2014.08.060
Citation: DONG Yi-ning, SUN Yan-hui, ZHENG Xun-shan. Study on Chu-ju bee pollen spray drying technology[J]. Science and Technology of Food Industry, 2014, (08): 302-305. DOI: 10.13386/j.issn1002-0306.2014.08.060

Study on Chu-ju bee pollen spray drying technology

  • Chu-ju bee pollen was used as raw material. Taking the flour extraction, moisture content, bulk density and dissolved time as index, the spray drying processes had been optimized using single factor investigations and orthogonal experiments based on the comparative study of the bee pollen broken conditions. The diameter was 0.09μm with broken by the colloid mill. The optimal bee pollen spray drying processes parameters were solid-liquid ratio 1∶15 (g/mL) , feed flow rate 200mL/h, inlet air temperature 200℃, and malt dextrin addition amount 10%. Under the optimum spray drying conditions, the flour extraction of product was 39.8%, the moisture content was 3.9%, the bulk density was 0.37g/mL, and the dissolution time was 42s.
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