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中国精品科技期刊2020

黄刺玫果粉喷雾干燥工艺优化及物性检测

王晓燕, 张文琴, 赵红革

王晓燕, 张文琴, 赵红革. 黄刺玫果粉喷雾干燥工艺优化及物性检测[J]. 食品工业科技, 2018, 39(13): 212-217,222. DOI: 10.13386/j.issn1002-0306.2018.13.037
引用本文: 王晓燕, 张文琴, 赵红革. 黄刺玫果粉喷雾干燥工艺优化及物性检测[J]. 食品工业科技, 2018, 39(13): 212-217,222. DOI: 10.13386/j.issn1002-0306.2018.13.037
WANG Xiao-yan, ZHANG Wen-qin, ZHAO Hong-ge. Optimization of Spray Drying Technology and Physical Properties Detection of Rose xanthina Lindl Fruit Powder[J]. Science and Technology of Food Industry, 2018, 39(13): 212-217,222. DOI: 10.13386/j.issn1002-0306.2018.13.037
Citation: WANG Xiao-yan, ZHANG Wen-qin, ZHAO Hong-ge. Optimization of Spray Drying Technology and Physical Properties Detection of Rose xanthina Lindl Fruit Powder[J]. Science and Technology of Food Industry, 2018, 39(13): 212-217,222. DOI: 10.13386/j.issn1002-0306.2018.13.037

黄刺玫果粉喷雾干燥工艺优化及物性检测

基金项目: 

山西省科技攻关项目(20150311022-1)。

详细信息
    作者简介:

    王晓燕(1966-),女,本科,教授级高级工程师,研究方向:食品药品的研究开发,E-mail:wxysxyys@126.com。

    通讯作者:

    张文琴(1984-),女,硕士,工程师,研究方向:食品药品的研究开发,E-mail:zhangwenqin0505@163.com。

  • 中图分类号: TS255.4

Optimization of Spray Drying Technology and Physical Properties Detection of Rose xanthina Lindl Fruit Powder

  • 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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出版历程
  • 收稿日期:  2017-11-05
  • 网络出版日期:  2020-11-26
  • 刊出日期:  2018-06-30

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