喷雾干燥工艺对山药枸杞速食营养粉品质的影响

Effect of Spray Drying on the Quality of Chinese Yam Instant Food Nutrition Powder

以山药和枸杞为原料,采用喷雾干燥技术制备一种速食营养食品,重点研究不同喷雾干燥条件对产品品质的影响。采用单因素试验考查进风温度、料液比、进样速度3个因素对产品品质的影响,在此基础上采用正交设计进一步优化喷雾干燥条件。结果表明,最佳喷雾干燥条件为进风温度200℃,料液比1∶3,进样速度1000 mL/h。为将山药枸杞开发为具有速食健康营养食品提供技术参考。

In this study,a fast-food nutritious food was prepared by spray drying with yam and medlar as raw materials,and the effects of different spray drying conditions on product quality were investigated.Firstly,the single factor test was used to investigate the effects of three factors:product temperature,feed-liquid ratio and injection speed on product quality.Based on this,orthogonal design was used to further optimize spray drying conditions.The optimal spray drying conditions were:the temperature was 200℃,the ratio of material to liquid was 1∶3,and the injection speed was 1000 mL/h.This study provides technical information for the development of yam yam as a fast-food healthy and nutritious food.