山东农业科学Issue(3)：103-105,3.
杨梅全果制粉喷雾干燥工艺的研究
Study on Spray Drying Technique of Milling Bayberry Fruit Powder
摘要
Abstract
The bayberries were enucleated,crushed,homogenized,and then prepared to powder using spray drying method.The effects of different proportions of water,different kinds and proportions of drying aid and different inlet temperatures on the quality of bayberry powder and the performance of materials were stud-ied in this paper.The optimum conditions were material weight to water as 1∶0.5,using maltodextrin as dr-ying aid,dry weight to drying aid as 1∶0.5,inlet temperature as 160~165℃and outlet temperature as 85 ~90℃.Under these conditions,the bayberry powder kept nature flavor and color of fresh fruits.关键词
杨梅/喷雾干燥/制粉/工艺Key words
Bayberry/Spray drying/Milling/Technique分类
轻工纺织引用本文复制引用
解红霞,陈相艳,曲静然,程安玮,王文亮,弓志青..杨梅全果制粉喷雾干燥工艺的研究[J].山东农业科学,2014,(3):103-105,3.基金项目
公益性行业（农业）科研专项经费 （）
