速溶蓝莓果粉制作工艺研究

Research on Instant Blueberry Fruit Powder Production Process

明确速溶蓝莓果粉可采用蓝莓果榨汁后剩余的皮、渣为原料,食用乙醇为提取溶剂,通过喷雾干燥得到产品。以感官评分值为评价指标,通过对助干剂种类及添加量进行筛选,采用正交试验选择喷雾干燥工艺。确定最优喷雾干燥工艺为:以β-环糊精作为干燥助剂,助干剂添加量40%,进料流量18 m L/min,进风温度140℃。

Explicitly produce blueberry fruit powder by taking berry peel slag which was generated alter the blueberry being squeezed as raw materials. Edible alcohol acted as extraction solvent. In order to get blueberry fruit powder, spray drying was used. Taking sensory evaluation score as evaluation index, adopt orthogonal experiment to choose spray drying technology via screening varieties and additive amount of drying aid. The optimum spray drying technology was that drying aid and additive amount of drying aid were β-cyclodextrin, 40% respectively, and feed flowrate 18 mL/min, the air temperature 140 ℃.