酶处理野木瓜喷雾干燥速溶固体饮料的研究

Stauntonia Enzyme Treatment of Solid Spray-dried Instant Beverage

研究经酶处理的野木瓜速溶固体饮料的工艺条件,研究结果表明,果肉中加入0.03%的纤维素酶,在55℃～57℃下保温6 h后直接打浆,以1%CMC1、%蔗糖、0.1%安赛蜜进行调味,再添加20%的麦芽糊精与1%的β-环糊精,在进风温度为175℃下进行喷雾干燥,得到口味丰富、酸甜适宜的野木瓜速溶固体饮料。

This article focuses on the process conditions for preparation of solid beverage with stauntonia after enzyme processing.The results show that,pulp added with 0.03 % cellulase can be directly beaten into fruit puree after holding at 55 ℃-57 ℃ for 6 hours.With 1 % CMC,1 % sucrose,0.1 % Acesulfame-K added for seasoning,and 20 % maltodextrin and 1 % β-cyclodextrin added,tasty and sour/sweet suitable stauntonia instant powder drink can be made after spray drying in the inlet air temperature of 175 ℃.