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Position: Home > Articles > Study on Spray Drying Technology in Processing Cherry Solid Drinks Journal of Anhui Agricultural Sciences 2013 (35) 13745-13748

喷雾干燥法加工樱桃固体饮料的研究

作  者:
韩冬屏;陈岗;吴振
单  位:
内蒙古兴安盟技工学校;重庆市中药研究院
关键词:
樱桃;喷雾干燥;固体饮料
摘  要:
[目的]优化喷雾干燥法加工樱桃固体饮料的制备工艺,生产出风味独特的樱桃固体饮料。[方法]试验以新鲜樱桃为原料,在一定的喷雾干燥条件下,通过添加蔗糖粉、阿拉伯胶、麦芽糊精等辅料,生产樱桃固体饮料。确定喷雾干燥最佳工艺条件并通过单因素试验确定樱桃固体饮料的配方,再采用Box-Behnken响应曲面法优化喷雾干燥樱桃固体饮料配方参数。[结果]试验表明,添加5.7%的蔗糖粉、15.26%的麦芽糊精和0.097 4%的阿拉伯胶后在进风温度190℃、进料流量400 ml/h的条件下进行喷雾干燥所制得的樱桃固体饮料溶解性较好、柔滑细腻、酸甜可口。[结论]研究可为樱桃的进一步深加工利用提供参考依据。
译  名:
Study on Spray Drying Technology in Processing Cherry Solid Drinks
作  者:
HAN Dong-ping;Xing'an League Technical School;
关键词:
Cherry;;Spray drying;;Solid drinks
摘  要:
[Objective] To optimize the application of spray drying technology in processing cherry solid drinks,and make cherry solid drinks with good taste. [Method]Take fresh cherry as the raw materials,add sucrose powder,acacia,and maltodextrin in certain spray drying conditions to produce cherry solid drinks; define the optimal spray drying conditions and the formula of cherry solid drinks via single-factor experiment; use Box-Behnken response surface methodology to optimize the formula parameters of cherry solid drinks. [Result]Cherry solid drinks made by adding 5. 7% sucrose powder,15. 26% maltodextrin and 0. 097 4% acacia,at inlet air temperature 190 ℃,feeding flow 400 ml/h has good solubility,fine sweet and sour taste. [Conclusion] To provide references for the further processing of cherry.

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