Optimization of Spray Drying Processing of Filtrable <i>Roxburgh rose</i> Juice by Response Surface Analysis

LI Kai; XU Su; CHANG Yunhe; FEI Jianjun; CEN Shunyou; CHEN Dalong; MA Lizhi

doi:10.13386/j.issn1002-0306.2022070313

Volume 44 Issue 11

May 2023

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Science and Technology of Food Industry > 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.

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

LI Kai^1,,
XU Su^{1, 2, 3},
CHANG Yunhe^{1, 2, 3},
FEI Jianjun⁴,
CEN Shunyou⁵,
CHEN Dalong⁶,
MA Lizhi^{1, 2, 3, ,}

1.
Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China
2.
Guizhou Engineering Research Center for Fruit Processing, Guiyang 550005, China
3.
Guizhou Collaborative Innovation Center for Fruit Processing, Storage and Safety Control, Guiyang 550005, China
4.
Guizhou Hengliyuan Natural Biological Technology Co., Ltd., Longli 551200, China
5.
Guizhou Hongcai Junong Investment Co., Ltd., Liupanshui 553000, China
6.
Guizhou Chuhao Agricultural Science and Technology Development Co., Ltd., Liupanshui 553000, China

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Received Date: August 01, 2022
Available Online: March 29, 2023

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Abstract

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.
- Roxburgh rose,
- spray drying,
- processing optimization,
- response surface analysis,
- sensory test

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References (25)

References

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