食品工业科技2018，Vol.39Issue(8)：136-140,5.DOI:10.13386/j.issn1002-0306.2018.08.025
慈姑粉的喷雾干燥工艺优化
Optimization of spray drying technology in processing arrowhead powder
摘要
Abstract
The effects of drying aids on the powder yield of arrowhead enzymatic hydrolysate were investigated.Based on the optimal dose of drying aids,the optimum drying parameters including inlet temperature,feed flow rate and hot air flow rate in the process were determined by using the powder yield,water content and sensory score of arrowhead powder as the evaluation indexes.The results showed that when the addition of maltodextrin was 40％,the inlet temperature was 180 ℃,the feed flow rate was 25％ and the hot air flow rate was 36 m3/h,the powder yield was 48.51％-0.63％ which was 31.32％ higher than that without adding drying aids and the water content was 4.86％ ± 0.07％.Meanwhile the sensory characteristics of the arrowhead powder were best with milky white,fine and uniform powder,strong flavor and good tonality.It was concluded that the combination of drying aids and spray drying technology could effectively improve the yield and quality of arrowhead powder.关键词
慈姑/酶解液/喷雾干燥/出粉率Key words
arrowhead/enzymatic hydrolysate/spray drying/powder yield分类
轻工纺织引用本文复制引用
陈梦,段玉清,罗孝平,覃飘燕,余运波,张海晖..慈姑粉的喷雾干燥工艺优化[J].食品工业科技,2018,39(8):136-140,5.基金项目
江苏省重点研发计划(现代农业)重点项目(BE2016350) （现代农业）
江苏大学校级大学生创新创业计划项目(201610299277W). （201610299277W）
