摘要
以番茄胡萝卜为原料应用微胶囊技术通过喷雾干燥制取复合粉。采用单因素对比试验以及L9(34)正交优化试验的方法最终确定喷雾干燥的最佳工艺条件:包埋剂麦芽糊精添加系数为2.0g·mL-1,进口温度为130℃,风速1.0m3·min-1,喷射压力为210kPa,进料量为4.5×180mL·h-1。
This paper studied on Microencapsulation in the spray drying of tomato and carrot compound powder. Through single factor trial and orthogonal design（L9（3^4）） experiment, the best spray drying technology was determined. The optimum maltodextr index, the import temperature, the spraying pressure, the air flow rate and the flow rate were 2.0g·mL^-1, 130℃, 0.90 m^3min^-1, 210kPa and 4.5×180mL·h^-1, respectively.
出处
《现代食品科技》
EI
CAS
2006年第4期67-70,共4页
Modern Food Science and Technology
关键词
微胶囊
番茄
胡萝卜
麦芽糊精
喷雾干燥
Microencapsulation
Tomato
Carrot
Malt odextr
Spray drying
