响应面优化山药固体饮料速溶工艺的研究

Optimization of Yams Instant Solid Beverage Technology by Response Surface Methodology

本文以鲜山药为原料制备山药固体饮料。以饮料溶解度为评价指标对直接干燥法、喷雾干燥法和冷冻干燥法进行比较,从成本及工艺角度考虑后选择直接干燥法进行后续实验。通过单因素实验研究了麦芽糊精、白砂糖、可溶性淀粉的添加量、造粒时的加水量、山药粉粒径、冲调水温和不同种类的淀粉对山药粉固体饮料溶解度的影响。得出对山药粉固体饮料溶解度影响较大的主要因素是造粒时的加水量、糖添加量和麦芽糊精添加比例。在此基础上采用响应面法对其进行优化,得最佳工艺条件:山药粉与麦芽糊精的添加比例为3∶1,造粒时的加水量8g、白砂糖的添加量8%(w/w),在此条件下所制得山药粉固体饮料的溶解度为98.0%。

This experiment uses fresh yam as raw material to prepare the solid beverage. On the basis of solubility of solid beverage,three different milling methods,including drying method,spray drying method and freeze drying method,are compared. According to the comparison we know that the best methods to prepare the solid beverage solubility is direct drying due to cost and technique. By studying the influence on the solubility of yam solid beverage of six factors which are maltodextrin quantity,powder particle size,solid drink water temperature,sugar content,water addition of granulation and starch adding quality,it is determined that the main factors to affect the solubility of yam solid drink are proportion of maltodextrin add,water added when granulating and sugar content. Based on these three factors,the optimal instant processing conditions of yam solid beverage is studied. The best process conditions of malt dextrin adding ratio is 3∶1;the granulation water content is 8.0 g;and sugar content is 8%（w/w）. Under the optimum technological conditions,the yam beverage solid solubility can be up to 98.0%.