刺梨果汁喷雾干燥制粉工艺优化

Optimization of the Spray-drying and Pulverizing Process of Rosa roxburghii Tratt Juice

为研究刺梨果汁喷雾干燥过程中各工艺参数对刺梨品质的影响,获得刺梨果汁喷雾干燥制粉最佳工艺。本试验以刺梨果汁为原料,选择进风温度、进料浓度、进料流量和进风流量为工艺参数进行单因素试验,在单因素试验的基础上,以集粉率、Vc含量、黄酮含量及模糊数学综合评分为响应值,利用Box-Behnken中心组合方法对喷雾干燥参数条件进行响应面实验设计。结果显示喷雾干燥法制备刺梨果粉最优参数为:进风温度179℃,进料浓度5.9%,进料流量0.3 L/h,进风流量30 m3/h,此条件下得到刺梨果汁喷雾干燥集粉率为30.45%,Vc含量753.96 mg/100 g,黄酮含量277.70 mg/100 g,感官值85.95分,与响应面模型预测值符合;所获得的刺梨果粉粉质均匀、光泽明亮、具有典型的刺梨香气。本研究结果可作为提升刺梨喷雾干燥技术及开发新型刺梨产品的理论依据。

In order to investigate the effects of various process parameters on the quality of Rosa roxburghii Tratt juice during the spray-drying process,the process for spray-drying and pulverizing of Rosa roxburghii Tratt juice was optimized.Rosa roxburghii Tratt juice was used as raw material in this work.Inlet air temperature,feed concentration,feed flow and intake air flow were selected as process parameters for single factor test.On the basis of the single factor test,the powder collection rate,Vc content,flavonoid content and fuzzy mathematical comprehensive score were taken as the response values,and the response surface experimental design was carried out on the spray drying parameter conditions using the Box-Behnken central combination method.The results showed that the optimal parameters for the preparation of Rosa roxburghii Tratt fruit powder by spray drying method were as follows:inlet air temperature of 179℃,feed concentration of 5.9%,feed flow rate of 0.3 L/h,inlet air flow rate of 30 m3/h.Under these conditions,the Rosa roxburghii Tratt spray-dried powder had a product yield of 30.45%,and their Vc content,flavonoid content and sensory value were 753.96 mg/100 g,277.70 mg/100 g and 85.95,respectively.It was consistent with the predicted value of the response surface model.The Rosa roxburghii Tratt fruit powder were uniform in powder quality,bright and shiny,and had a typical Rosa roxburghii Tratt aroma.The results could be used as theoretical basis for enhancing the spray drying technology of Rosa roxburghii Tratt and new products development.