黑蒜粉喷雾干燥工艺优化

Optimization of spray drying process of black garlic powder

为获得高品质的黑蒜粉,利用喷雾干燥的方法进行制粉,以进风温度、黑蒜浆中固形物含量、进料流量、β-环糊精、羧甲基纤维素和阿拉伯胶为自变量,以集粉率为响应值,运用正交试验对其喷雾干燥条件进行优化,并分析黑蒜粉的总酚和抗氧化活性。结果显示,进风温度200℃、固形物含量18%、进料流量17mL/min、β-环糊精添加量8%、羧甲基纤维素添加量0.5%和阿拉伯胶添加量2.5%为最优组合工艺参数,在优化得到的喷雾干燥条件下,产品集粉率为51.3%,含水率为4.22%,总酚损失为3.6%,产品稳定性高且品质良好。这表明利用喷雾干燥技术制备高品质黑蒜粉是可行且有效的。

Orthogonal test was employed to investigate the optimal spray drying conditions for preparing black garlic powder.The results showed that,under the optimized inlet temperature(200℃),soluble solid content of black garlic(18%),β-cyclodextrin(8%),carboxymethyl cellulose(0.5%),gum arabic(2.5%)and feed flow(17 mL/min),the yield,moisture content and phenol loss of black garlic powder were 51.3%,4.22% and 3.6%,respectively.Therefor,spray drying is feasible and effective for high quality black garlic powder production.