金银花枸杞固体饮料加工工艺研究

Study on Processing Technique of Solid Beverage Made from Honeysuckle and Medlar

采用营养配伍理论、二次高压均质和喷雾干燥综合技术,研发出金银花枸杞固体饮料生产的关键工艺技术。结果表明:利用超声波预处理+水煎煮法浸提原料,经真空浓缩、25MPa二次高压均质后进行喷雾干燥(条件参数为进料预热温度60℃,喷雾压力0.3MPa,进口温度180℃/出口温度80℃,进料速率60mL/min,进料浓度15%),可得到色泽均匀、速溶性好的金银花枸杞固体饮料。

The key technique of solid beverage is studied and produced by theory of nutritional compatibility,twice high-pressure homogenization and spray drying.The result is as follow： It can be realized using extraction of ultrasonic pretreatment and water decocting method,vacuum concentration,twice high-pressure homogenization of 25MPa and spray drying.The conditions of spray drying should be： raw materials preheating temperature 60℃,spray pressure 0.3 MPa,inlet temperature 180℃,outlet temperature 80 ℃,feeding rate 60 ml/min,feeding concentration 12% respectively.