速溶紫薯粉加工的助干剂与喷雾干燥工艺优化

The drying aids and the improvement of spray-drying process during processing instant purple sweet potato powder

以新鲜紫薯为原料,采用正交试验设计对喷雾干燥助干剂及喷雾干燥工艺参数进行优化,研究了3种助干剂及其添加量对紫薯粉出粉率的影响,3种喷雾干燥条件对紫薯粉的综合影响。助干剂结果表明,当麦芽糊精添加量为60%、β-环糊精添加量为12%、CMC添加量为0.8%时,紫薯粉得率最高;喷雾干燥结果表明,当进口热风温度为180℃、进料量为50 m L/min、喷雾流量为700 L/h时,生产的紫薯粉综合评分最高,所得产品为紫色并有浓郁的紫薯香味。该研究以紫薯为原料采取助干剂与喷雾干燥工艺优化相结合可有效加工速溶紫薯粉。

The drying aids and process parameters of spraying dry were optimized through orthogonal experimental design with fresh purple sweet potato as raw material. It was studied the influences of three drying aids and its dosage on flour extraction rate of purple sweet potato powder, as well as the integrative influences of three spraying-dry conditions on purple sweet potato powder. The result of drying aids indicated when the the dosage of maltodextrin was 60%, 13-cyclodextrin was 12%, and CMC was 0.8%, maximum flour extraction rate of purple sweet potato could be reached. The result of spraying dry presented when the inlet hot air temperature was 180 ~C, feeding quantity was 50 mL/min, and spraying flow was 700 L/h, the highest integrative score was obtained, and the product was purple with strong purple sweet potato scent. This study demonstrated that combined spraying dry aids with praying dry optimization process could process instant purple sweet potato powder effectively when raw material was purple sweet potato.