山药固体饮料喷雾干燥工艺优化

Optimization of Spray Drying Technology for Yam Solid Beverage

以山药为原料,在单因素试验的基础上,通过正交试验优化山药固体饮料喷雾干燥工艺。研究助干剂含量、进风温度、物料固液比和雾化器转速对喷雾干燥山药固体饮料出粉率和品质的影响。结果表明,山药固体饮料喷雾干燥最佳工艺条件为:助干剂含量8%,进风温度180℃,物料固液比1∶4(g/mL),雾化器转速20000 r/min,在此条件下喷雾干燥效果较好,得到的山药固体饮料质地光滑,山药气味浓郁,其出粉率为20.15%,堆积密度0.5746 g/mL,水分含量4.89%,色泽L*值95.37。

Yam was used as raw material in this paper.Based on single factor experiment,the spray drying process of yam solid beverage was optimized by orthogonal experiment.The effects of drying aid content,inlet air temperature,material solid-liquid ratio and atomizer speed atomizer on the flour yield and quality of spray-dried yam solid beverages were studied.The results showed that the optimal process conditions for spray drying of yam solid beverage were as follows:the content of drying aid was 8%,the inlet air temperature was 180℃,the solid-liquid ratio of the material was 1∶4(g/mL),and the atomizer speed was 20000 r/min.Under the conditions,the yam solid beverage had a smooth texture,and a rich yam smell.The flour yield was 20.15%,the bulk density was 0.5746 g/mL,the moisture content was 4.89%,and the chromaticity parameter(L^* value)was 95.37.