辅料对哈密瓜粉喷雾干燥效果的影响

The effect of accessory on the spray powder of cantaloupe juice

通过研究麦芽糊精、β-环糊精和阿拉伯胶对喷雾干燥哈密瓜粉产品性质的影响,结合正交试验优选哈密瓜粉的辅料配比。结果表明:为了提高哈密瓜粉的集粉率,降低产品含水率,优选的哈密瓜粉辅料添加配比为:麦芽糊精50%、β-环糊精5%和阿拉伯胶1.5%。在此条件下获得的喷雾干燥哈密瓜粉集粉率为44.51%,含水率为2.19%。

This study aimed to evaluate the effects of maltodextrin, β-cyclodextrin and arabic gum on the spray drying of cantaloupe juice powder, and find the best formulation of these materials throughorthogonal array design methods. For the sake of improving the powder productivity and decreasing the moisture contents, the optimal amounts of maltodextrin, β-cyclodextrin and arabic gum added to cantaloupe juice were maltodextrin 50%, β-cyclodextrin 5% and arabic gum 1.5%, respectively. In this condition, the powder yield is 44.51%, moisture content is 2.19%.