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当前位置: 首页 > 文章 > 核桃风味酥油茶粉制备工艺条件的研究 食品科学 2006,27 (12) 495-498
Position: Home > Articles > Evaluation of the Optimal Processing Conditions for Manufacturing Ready to Drinking of Tibet Yak Butter and Tea Powder with Walnut Flavor FOOD SCIENCE 2006,27 (12) 495-498

核桃风味酥油茶粉制备工艺条件的研究

作  者：
曹银娣;熊华;喻峰;张全才;陈望华;张明丽
单  位：
南昌大学食品科学教育部重点实验室
关键词：
核桃;酥油;微胶囊技术;喷雾干燥
摘  要：
以超临界萃取分离核桃油酶解出的核桃蛋白经过酶解后添加糊精为壁材,酥油为芯材,采用乳化微囊包埋和喷雾干燥生产核桃风味酥油茶。喷雾干燥技术最佳工艺条件:进风温度190℃,出风温度90℃,进料量为25ml/min,气流压力为0.10MPa,乳化均质压力为40MPa,核桃蛋白与糊精比为1:3,产出的速溶酥油茶粉以酥油风味为主,兼有核桃香味,营养价值高,保质期大大延长,具有很高的商业价值。
译  名：
Evaluation of the Optimal Processing Conditions for Manufacturing Ready to Drinking of Tibet Yak Butter and Tea Powder with Walnut Flavor
作  者：
CAO Yin-di,XIONG Hua*,YU Feng,ZHANG Quan-cai,CHEN Wang-hua,ZHANG Ming-li (Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China)
关键词：
walnut;tibet yak butte;microencapsulation technology;spray dry
摘  要：
Spray drying and microencapsulation technologies were used for processing ready to drink tibet yak butter and tea powder with walnut flavor. The lipid was withdrawn from walnut residue by dioxide carbon supercritical extraction. Enzymolysised delipided walnut protein and dextrine were then used as wall materials, tibet butter was used as core material to make a microencapsulated powder. The optimal spray drying processing conditions were evaluated as following: the inlet temperature at 190℃, outlet temperature at 90℃, feed-in inlet flow-rate in 25ml/min, airflow pressure in 0.10MPa, homoge-neous pressure in 40MPa and the ratio of walnut protein and dextrine used at 1:3. The microencapsulated tibet butter and tea powder with walnut flavor had been shown a higher nutritional value, longer shelve life and commercial potentials.

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