Abstract
Research on optimizing the spray dry preparation technology of Akebia trifoliate fruit powder and analyze its dissolution characteristics. First of all, the effects of dry agent dosage, pulp solids content, inlet air temperature, outlet air temperature on fruit powder yield were discussed by single factor tests. And then the spray drying process conditions were optimized by orthogonal test, and the dissolution characteristics was analyzed by detection of powder fluidity, solubility, dissolution time. The results showed that the optimal preparation conditions of Akebia trifoliate were as followed: malt dextrin dosage 16%, pulp solids content 20%, the inlet air temperature 150 ℃, outlet air temperature 75 ℃. Under these conditions, the powder yield was reached to 15.52%, powder flow 9.25 cm, solubility 56.37%, dissolution time 20.2 s.
Publication Date
10-28-2015
First Page
246
Last Page
249
DOI
10.13652/j.issn.1003-5788.2015.05.062
Recommended Citation
Da, XIAOYan; Jiaxing, LI; Xiufeng, XIAO; Yue, WU; Lang, MA; and Yanhui, ZHOU
(2015)
"Optimization of spray drying technology and analysis of dissolution characteristics on fruit powder from Akebia trifoliate,"
Food and Machinery: Vol. 31:
Iss.
5, Article 62.
DOI: 10.13652/j.issn.1003-5788.2015.05.062
Available at:
https://www.ifoodmm.cn/journal/vol31/iss5/62
References
[1] 曹庸, 熊大胜, 朱金桃. 八月瓜果汁饮料加工中褐变及沉淀的研究[J]. 中南林学院学报, 1999, 9(3): 48~50.
[2] 汪国龙, 范玉, 刘庆银, 等. 八月瓜果实主要营养成分的测定[J]. 湖北农机化, 2008(5): 35.
[3] 吴莹, 张百忍. 八月瓜果实香气的GC—MS分析[J]. 中国酿造, 2012, 31(6): 169~170.
[4] 叶晓青, 莫树平, 庾文伟, 等. 农产品超微干粉加工的现状与应用前景[J]. 食品与机械, 2014, 30(2): 258~261.
[5] 张韻慧, 任斯嘉, 胡文文, 等. 喷雾干燥技术对食品微胶囊性质影响的研究进展[J]. 食品与机械, 2013, 29(2): 214~217, 222.
[6] Goula A M, Adamopoulos K G. Spray drying performance of a laboratory spray dryer for tomato powder preparation[J]. Drying Technology, 2003, 21(7): 1 273~1 2891.
[7] 程丽娜, 唐道邦, 徐玉娟, 等. 荔枝原浆喷雾干燥配方优化研究[J]. 广东农业科学, 2013(3): 71.
[8] 解红霞, 陈相艳, 曲静然, 等. 杨梅全果制粉喷雾干燥工艺的研究[J]. 山东农业科学, 2014, 46(3): 103~105.
[9] 郑毅, 黄双华, 伍斌. 芒果粉加工技术研究进展[J]. 食品与机械, 2013, 29(6): 257~261.
[10] 刘程惠, 冮洁, 王艳影, 等. 喷雾干燥条件对樱桃粉出粉率及品质的影响[J]. 食品与机械, 2010, 26(6): 125~128.
[11] 赵巍, 王军, 段长青, 等. 喷雾干燥法制备微胶囊化山葡萄籽油粉末油脂[J]. 中国粮油学报, 2009, 24(12): 78~83.
[12] Milton Cano-Chauca, Stringheta P C, Ramos A M, et al. Effect of the carriers on the microstructure of mango powder obtained by spray dring and its functional characterization[J]. Innovative Food Science and Emering Technologies, 2005, 6(4): 420~428.
[13] 宋贤聚. 低吸湿性杨梅粉喷雾干燥工艺的优化[J]. 食品与机械, 2013, 29(3): 226~229.
[14] 黄丹, 张强, 严芳, 等. 紫苏提取物喷雾干燥工艺研究[J]. 食品与机械, 2009, 25(5): 160~162.
[15] Gong Zhi-qing, Zhang Min, Mujumdar A, et al. Spray drying and agglomeration of instant bayberry powder[J]. Drying Technology, 2008, 26(1):116~121.
[16] 林弘通(日). 乳粉制造工程[M]. 北京: 中国轻工业出版社, 1987: 89.
[17] 辛修锋, 余小林, 胡卓炎. 杨梅颗粒固体饮料的工艺研究[J]. 食品与发酵工业, 2009, 35(2): 162~165.
[18] 许学勤, 李丹. 喷雾干燥速溶香蕉粉制备工艺研究[J]. 食品工业科技, 2011, 31(2): 201~204.
[19] 陈启聪, 黄惠华, 王娟, 等. 香蕉粉喷雾干燥工艺优化[J]. 农业工程学报, 2010, 26(8): 331~337.
[20] 冷桂华, 刘紫英. 火棘果粉加工工艺的研究[J]. 中国调味品, 2011, 7(36): 86~88.
[21] 刘建学. 全藕粉喷雾干燥工艺试验研究[J]. 农业工程学报, 2006, 22(9): 229~231.
[22] 叶磊, 郜海燕, 周拥军, 等. 热风干燥与真空冷冻干燥对桑葚果粉品质的影响比较[J]. 食品与发酵工业, 2014, 40(2): 155~159.
[23] 蒋纬, 谭书明, 胡颖, 等. 刺梨果粉喷雾干燥工艺研究[J]. 食品工业, 2013, 34(10): 25~28.
[24] 卢亚婷, 罗仓学. 雪莲果果粉喷雾干燥工艺研究[J]. 食品研究与开发, 2011, 32(7): 97~100.