摘要:
用响应面法对黄刺玫果粉的喷雾干燥工艺进行优化并对果粉指标进行检测。以果粉得率、多酚含量为主要考察指标,在单因素实验的基础上,采用响应面法对黄刺玫果粉喷雾干燥的进料速度、出口风速、料液浓度主要因素进行考察。结果表明:采用响应面法建立的模型具有显著性意义,在本实验条件下,影响果粉得率的主要因素依次为:进料速度>出口风速>料液浓度。各因素最佳参数为:进料速度6.0 mL/min、出口风速4.0 m/s、料液浓度60%。果粉得率77.5%,与预测值78.6%的偏差为1.4%;实验所得黄刺玫果粉粒度均一细腻,粒径7.71 μm,色泽粉紫,口味酸甜,具有黄刺玫果特有的香味和良好的水溶性。多酚含量为36.62 mg/g,含水率小于5.0%。结论:喷雾干燥法是制备黄刺玫果粉理想的一种干燥方法。
Abstract:
Study on optimizing the spray drying preparation technology of Rosa xanthina Lindl fruit powder by the response surface method and its physical properties were analyzed. Fruit powder yield,polyphenol content were investigated indicators. Based on the single factor test,the optimum drying parameters including feed flow rate,air outlet velocity and substance concentration in the process were determined by using the powder yield and the polyphenol content of Rosa xanthina Lindl fruit powder as the evaluation indexes. The results showed that the Box-Behnken model was statistically significant,the most important factors being the feed flow rate,air outlet velocity,and the substance concentration,in that order. The optimal parameters were as follows:feed flow rate 6.0 mL/min,air outlet velocity 4.0 m/s,and substance concentration 60%. Under these conditions,the fruit powder yield was 77.5%,only showing a 1.4% deviation to the forecasting one(78.6%). The fruit powder obtained from the experiment exhibits a uniform,fine,consistency,a bright purple color and aroma unique to Rosa xanthina Lindl,measures approximately 7.71 millimeters diametrically,tastes sweet and sour,and is very soluble in water. The polyphenol content was 36.62 mg/g,and the water content was less than 5.0%. It was found that the spray drying method is an ideal drying method for the preparation of Rosa xanthina Lindl fruit powder.
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