速溶枸杞粉的加工工艺研究

Study on processing technology of instant medlar powder

以枸杞浓缩浆为原料,异VC-Na、柠檬酸为护色剂,麦芽糊精和β-环状糊精为助干剂,CMC-Na为稳定剂,白砂糖为甜味剂,柠檬酸为酸味剂,蔗糖脂肪酸酯和单甘酯为乳化剂,使用喷雾干燥法生产速溶枸杞粉。采用正交试验确定最佳的枸杞粉加工工艺。

By spray drying, concentrated medlar juice was used to produce instant medlar powder, with sodium D-isoascorbate and citric acid as the color retention agents, maltodextrin and β-cyclodextrin as the drying aids, CMC-Na as the stabilizer, white granulated sugar as the sweetener, citric acid as the acidifying agent, and sucrose fatty acid ester and monoglyceride as the emulsifiers. Using orthogonal experiments, the optimal processing technology was determined.