草莓速溶粉喷雾干燥工艺的研究

Fang-yuan YU,Ding-jie ZHANG, Na-na WU, Xiao-qian MIN, Na-qin LI

Food Research and Development（2020）

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Abstract

探究草莓速溶粉的最佳喷雾干燥工艺条件,以草莓为原料,进行草莓速溶粉喷雾干燥工艺优化研究.以草莓速溶粉出粉率为指标,对进样流量、β-环糊精添加量、可溶性固形物含量和进风温度4个因素根据Box-Behnken中心组合试验设计原理进行响应面分析.结果表明:进料流量850 mL/h、β-环糊精添加量0.7％、可固形物含量16％、进风温度180℃、出粉率达到44.27％此条件下喷雾干燥效果最佳.

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