草本咖啡粉喷雾干燥工艺及配方研究

Spray Drying and Formulation Optimization of Herbal Coffee Powder

通过研究草本咖啡的浸提工艺、喷雾干燥条件和辅料配方参数,确定草本咖啡粉的制备工艺。结果表明,在料液比1:15(g/L)条件下浸提3次、每次20min,所得浸提液的出粉率较高;在进风温度140℃、进料量350mL/h、风机频率55Hz条件下喷雾干燥,可得到品质较好的草本咖啡粉;采用单因素和正交试验确定的最佳辅料配方为麦芽糊精添加量30%、β-环糊精添加量4.5%、羧甲基纤维素钠添加量0.12%和阿拉伯胶添加量1.5%。

This study aimed to find the best conditions for the extraction, spray drying and formulation of herbal coffee powder. Third repeated extraction at a material/liquid ratio of 1：15 （g/L） for 20 min each time provided a high powder yield. High-quality herbal coffee powder was obtained through spray drying at an inlet temperature of 140 ℃, a feed flow rate of 350 mL/h, and a fan frequency of 55 Hz. The optimal amounts of maltodextfin, β-cyclodextrin, arboxymethylcellulose and arabic gum added to herbal coffee powder, as optimized by one-factor-at-a-time and orthogonal array design methods, were 30%, 4.5%, 0.12% and 1.5%, respectively.