喷雾干燥法制备蔗汁桂圆固体饮料的研究

Study on the Spray Drying Method for Preparing the Solid Beverage of Sugar Cane Juice and Longan

以蔗汁、桂圆为原料,麦芽糊精为辅料,在喷雾干燥条件下,制备蔗汁桂圆固体饮料。通过单因素试验和响应面法优化,以集粉率、水分含量为考核指标,确定喷雾干燥蔗汁桂圆固体饮料的最佳工艺条件。试验结果表明,蔗汁与桂圆浓缩液的体积比为2∶1,麦芽糊精添加量为40%,在入料流量为3 m L/min、进风温度167℃、出风温度65℃的条件下进行喷雾干燥,所得蔗汁桂圆固体饮料品质最佳,溶解速度快,香甜可口,具有蔗汁、桂圆特有的风味。研究可为蔗汁、桂圆的进一步深加工利用提供依据。

In this study spray drying technology was applied for preparing of solid beverage. Cane juice and longan was taken as the raw materials,with maltodextrin as auxiliary material. The optimal spray drying conditions and the formula of cane juice and longan solid beverage were evaluated by powder yield and moisture content. The process conditions were defined by single-factor experiment,and response surface methodology（RSM）were used to optimize the conditions of processing mixture of cane juice and longan. The results showed that the volume ratio of cane juice and longan was 2 ∶ 1,and the amount of maltodextrin was 40 %. Optimal spray drying conditions were determined as follows：feed flow of 3 m L/min,inlet air temperature of 167 ℃ and outlet air temperature of 65 ℃.Under these conditions,the resulting solid beverage of cane juice and longan had the best quality,dissolved fast,sweet and delicious,with the unique flavor of cane juice and longan. The research can provide references for further processing and utilization of cane juice and longan.