摘要
以新鲜鹅血为原料,采用喷雾干燥法制备鹅血粉,研究鹅血浓度、进风温度和进料速度对鹅血粉喷雾干燥效果的影响。试验结果表明:喷雾干燥法可用于制备鹅血粉,其最佳制备工艺参数为鹅血体积浓度60%,进风温度180℃,进料速度0.171mL/s。在此最佳制备工艺条件下制得的鹅血粉感官质量最佳,水分含量较低,溶解度较高。
Fresh goose blood as raw material,goose blood powder was prepared through spray drying.Influence of the goose blood concentration,inlet temperature and feed rate on spray drying effect of goose blood powder was studied.The results showed that spray drying could be used for preparation of goose blood powder,and the best preparation of process parameters was goose blood volume concentration 60 %,inlet temperature 180 ℃,the feed rate 0.171 mL/s.In the best of the preparation process parameters deploring powder obtained higher sensory quality,low moisture content,high solubility.
出处
《食品研究与开发》
CAS
北大核心
2010年第1期84-86,110,共4页
Food Research and Development
基金
现代农业产业技术体系建设专项资金
关键词
鹅血粉
喷雾干燥
制备
gose blood powder
spray drying
preparation
