摘要
以新鲜佛手果为原料,研究了喷雾干燥工艺对佛手果粉营养特性和感官性能的影响。重点研究了喷雾干燥的干燥温度、进料流量与改良剂添加量(佛手固形物与麦芽糊精比例)3个因素的影响,以佛手果粉成品的Vc、黄酮、多糖含量及感官评分作为评价指标,通过响应面设计确定最佳干燥工艺。结果表明,佛手果粉最佳的喷雾干燥工艺条件为:进风温度182℃、进料流量10 m L/min、麦芽糊精添加量3.23:1;在此条件下所得佛手果粉在营养成分含量及感官品质上均较优,其对应的Vc、黄酮、多糖含量及感官评分分别为20.36、25.27、115.71 mg/100g、90分。
The effects of spray drying on the nutritional and sensory properties of bergamot powder, using fresh bergamot as raw material, were investigated. Emphases were laid on the effects of spray drying temperature, the flow of imported materials, and the addition level of drying aid （the ratio of bergamot solidto maltodextrin） on the quality of bergamot powder using the content of Vc, flavone and polysaccharide and sensory score as indicators. Results showed bergamot powder with best quality produced by spray drying could be obtained under the optimum conditions as follows： spray drying temperature 182 %, the flow of imported materials 10 mL/min, and the addition of maltodextrin 3.23：1. Under the above optimal conditions, the bergamot fruit powder of spray drying has advantages in thenutrient content and organoleptic properties. And the contents of Vc, flavone and polysaccharide and sensory scores of bergamot powder were 20.36 mg/100 g, 25.27 mg/100 g, 115.71 mg/100 g, and 90 respectively.
出处
《食品科技》
CAS
北大核心
2015年第3期83-89,共7页
Food Science and Technology
基金
省部产学研结合重点项目(2012B091000003)
关键词
佛手
喷雾干燥
佛手果粉
响应面分析法
bergamot
spray drying
bergamot power
response surface analysis
