摘要
以苦瓜和牛奶为原料(苦瓜汁与牛奶的配比为1:2),通过喷雾干燥制取复合粉。采用单因素和L(934)正交试验,以产品得率和水分含量为评价指标,并结合喷雾干燥效果,确定较优的喷雾干燥工艺参数为:进料浓度25%、进口温度150℃、进料速度5.0×180ml/h。
Compound powder was made from bitter gourd and milk （bitter gourd juice ： milk = 1：2） by spray drying. Through single-factor and L9（3^4） orthogonal experiments, taking powder yield and moisture content as the indexes for evaluation and based on the result of spray drying, the optimum technological conditions of spray drying were determined as feed concentration 25%, inlet temperature 150℃ and feeding rate 5.0×180 ml/h.
出处
《饮料工业》
2011年第6期34-37,共4页
Beverage Industry
关键词
苦瓜
牛奶
复合粉
喷雾干燥
bitter gourd
milk
compound powder
spray drying
