丹凤牡丹花蕊固体饮料配方及喷雾干燥工艺研究

Study on the Formulation of Solid Beverage and Spray Drying Technology of Danfeng Peony Stamen

对丹凤牡丹花蕊固体饮料加工工艺进行研究,结果表明,最优配方为丹凤牡丹花蕊浓缩液用量20 m L,白砂糖添加量8%,柠檬酸添加量0.6%;最优喷雾干燥工艺为固形物含量30%,进风温度190℃,进样量35 m L/h,在此条件下所得固体饮料色泽淡黄、颗粒细腻,有花蕊清香。

The study on the processing technology of the solid beverage of the flower core of Danfeng peony showed that the optimal formula was 20 mL concentration of the flower core of Danfeng peony,8%white granulated sugar and 0.6%citric acid.And the optimal spray drying process was solid content 30%,inlet air temperature 190℃,sample volume 35 mL/h.The solid drink obtained was light yellow in color,fine in grain size and its stamens were fragrant.