干燥方式对湿法加工奶茶固体饮料感官和稳定性的影响

The Effect of Different Drying Methods on Sensory Quality and Stability of Wet Processed Milk Tea Solid Beverage

为了考察干燥方式对湿法加工奶茶固体饮料感官和稳定性的影响,本实验以喷雾干燥和真空干燥两种方式干燥奶茶固体饮料。结果表明,经过真空干燥的奶茶粉冲泡浮油严重,口感和组织状态显著差于喷雾干燥奶茶粉。真空干燥奶茶粉表面油含量为13.44%,而喷雾干燥仅为0.78%,通过粒径分布和透光率测定,均显示真空干燥奶茶粉稳定性差,喷雾干燥稳定性较佳。在得率方面,喷雾干燥得率59%,真空干燥74%。综合各项结果,喷雾干燥更适合干燥湿法奶茶固体饮料。

In order to study the effect of different drying methods on sensory quality and stability of milk tea solid beverage, the vacuum drying and spray drying was used in this study, at the same time, the milk tea powder was made with wet process. The result indicated： the taste and texture of milk tea processed by vacuum drying were very bad, the surface oil content of vacuum dried milk tea was 13.44%, while spray drying was 0.78% only. the low stability of vacuum drying milk tea solid was also indicated by particle size distribution and transmittance. The yield of spray drying was 59% and vacuum drying was 74% o In contrast to vacuum drying, the spray drying is feasible in wet processed milk tea solid beverage.