喷雾干燥加工草莓粉研究的初报

Primary study on processing strawberry powder by spray drying

文章初步研究了喷雾干燥法生产草莓粉的加工工艺,对影响喷雾干燥效果和草莓粉产品品质的4个因素进行了考察。喷雾干燥试验结果表明:选择麦芽糊精和β-环糊精作为助干剂、草莓固形物与助干剂比例为4∶6,入料质量分数为25%35%,喷头转速为20 00030 000 r/min时,喷雾效果较好,产品品质比较理想。

A primary study on the processing technology of strawberry powder by the method of spray drying is made. Four factors which influence the spray drying effect and the strawberry powder quality are investigated. The experimental results show that the suitable conditions are as follows： maltodextrin and β-cyclodextrin can be used as drying aids,and the proportion of strawberry solid substance to drying aids is 4 ： 6,the feeding concentration may vary in the range of 25%-35% ,and the rotating speed of the spray head is between 20 000r/min and 30 000 r/min. Under such conditions, the effect of spray drying and the product quality are fairly good.