椰浆粉喷雾干燥工艺

Spray Drying Technology of Coconut Cream Powder

研究酪蛋白酸钠和麦芽糊精对椰浆粉喷雾干燥的技术可行性。采用激光粒度仪测定椰浆乳液粒径,乳液高度法测定乳液的稳定性,根据椰浆粉得率和水分选择喷雾干燥工艺操作参数,根据椰浆粉得率和感官评分确定其配方。结果显示:喷雾干燥工艺的操作参数为进风温度150℃和蠕动泵转速45 r/min;椰浆粉(脂肪含量50%,100 g椰浆)配方为3.2 g酪蛋白酸钠和19.8 g麦芽糊精(DE 15~18)。成品松散、流动性好,乳白色有光泽,浓郁椰香味,脂肪、蛋白质和水分含量分别为50.4%,9.8%和1.3%。此次研究可为喷雾干燥制备椰浆粉提供参考。

The technical feasibility of sodium caseinate and maltodextrin for spray drying of coconut cream powder(CCP)was studied.The particle size of emulsion was measured by laser diffraction particle analyzer,and its stability was assessed by the height of emusifying layer.The spray drying operating parameters were determined according to the yield of powder and moisture,and the formula was determined according to the yield of powder and sensory score.The results showed that the operating parameters of spray drying were inlet air temperature 150℃and peristaltic pump speed 45 r/min;CCP(fat content 50%)formula was 3.2 g of sodium caseinate and 19.8 g of maltodextrin(DE 15-18)to 100 g of coconut milk.The final product was loose,with good fluidity,milky white and glossy,rich coconut aroma,fat content of 50.4%,protein content of 9.8%,and moisture content of 1.3%.This study provided a reference for spray drying of CCP.