黑莓速溶粉加工工艺的研究

Study on Processing Technology for Instant Powdered Blackberry

探讨了黑莓速溶粉加工的最佳工艺。结果表明:在黑莓原浆中加入0.3%果胶酶、0.15%纤维素酶,能明显降低浆料粘度,提高果汁的产出率;加入0.08%壳聚糖,可以显著提高黑莓汁的澄清度;浓缩后的黑莓汁添加干燥助剂(40%麦芽糊精),控制喷雾干燥进口温度(160℃)和进料速度(50 mL/min),可以生产出分散性好、香味突出的黑莓粉。

In this paper, the processing technology for instant powdered blackberry was explored, and the best processing technology was obtained. The results indicate that 0.3% pectinase and 0.15% cellulase in blackberry pulp can significantly reduce the viscosity and increase the output of juice. The addition of 0.08% chitosan can improve the clarity of blackberry juice significantly. Adding drying additives （40% malt - dextrin） into the concentrated blackberry juice for processing through spray - drying at the suitable intake temperature （ 160℃） and material - importing speed （50 mL/min） can produce instant powdered blackberry with good dispersivity and outstanding aroma.