宣木瓜果粉喷雾干燥工艺的优化

Optimization of spray drying process for producing Chaenomeles speciosa S.Nakai powder

采用切片、热烫、打浆、过滤和均质处理制备宣木瓜原浆,以果粉物性和感官评价为指标,调节助干剂添加量、进料流量、进风温度和入料温度进行喷雾干燥工艺优化研究。试验结果表明,宣木瓜前处理最优条件为:100℃热烫60 s,加水1:1打浆,60目过滤,胶体磨处理3 min,45 MPa压力下均质;喷雾干燥工艺优化参数为:添加0.15%三氯蔗糖和30%麦芽糊精,进料速度20 m L·min^(-1),进风温度170℃,入料温度为40℃。在此条件下喷雾干燥效果最佳,其平均感官评分为86.67分,齐墩果酸含量为0.083%,水分含量为3.561%,以15g·袋-1包装,可制得速溶宣木瓜果粉。

Speciosa S. Nakai slurry was prepared by slicing, blanching, pulping, filtering and homogenizing,and then optimization of spray drying process was studied by adjusting the amount of drying aids, the feed flow rate,inlet air temperature and the temperatttre of the feed, spray drying powder properties using physical property andsensory evaluation of fruit powder as indexes for orthogonal test. Results showed that blanching for 60 s at100℃,adding 1：1 water, 60 mesh filtering, colloid milling for 3 min and homogenizing at 45 MPa were the optimal condi-tions for the pretreatment. Addition of 0.15% sucralose and 30% maltodextrin, feed rate of 20 mL·min-1, inlet airtemperature of 170℃ and feed temperature of 40℃ were the optimal conditions for the spray drying process. Theaverage sensory score was 86.67 with the oleanolic acid content of 0.083% and the moisture content of 3.561%. Withthe packaging of 15 gram per bag, we could get the best quality of instant speciosa S. Nakai powder.