| 喷雾干燥制备枸杞粉工艺研究 |
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| 引用本文： | 荣群,于蒙,包晓玮,侯伟伟,杨海燕.喷雾干燥制备枸杞粉工艺研究[J].中国食物与营养,2013(1):26-28. |
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| 作者姓名： | 荣群 于蒙 包晓玮 侯伟伟 杨海燕 |
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| 作者单位： | 新疆农业大学食品科学学院 |
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| 摘 要： | 以枸杞酱为原料，通过喷雾干燥制备枸杞粉，采用单因素和正交试验相结合确定最佳工艺。试验结果表明，当麦芽糊精添加量为50％、固形物浓度为8％、进风温度为180℃、出风温度为80℃时，喷雾干燥效果最好，在此条件下喷雾制备枸杞粉的出粉率为29．1％。
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| 关 键 词： | 枸杞粉 喷雾干燥 麦芽糊精 |
Spray Drying Technology of Lycium barbarum Powder Preparation |
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| RONG Qun,YU Meng,BAO Xiao-wei,HOU Wei-wei,YANG Hai-yan.Spray Drying Technology of Lycium barbarum Powder Preparation[J].Food and Nutrition in China,2013(1):26-28. |
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| Authors: | RONG Qun YU Meng BAO Xiao-wei HOU Wei-wei YANG Hai-yan |
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| Affiliation: | (College of Food Science,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | Lycium barbarum sauce as raw materials, Lycium barbarum powder was prepared by spray drying. Single factor and orthogonal test were combined to determine the best process. The results indicated that the efficiency of spray drying was best when the maltodextrin adding was 50% , solids concentration was 8% , inlet air temperature was 180℃, and outlet air temperature was 80℃ and in this condition, the yield of the Lycium barbarum powder was 29. 1%. |
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| Keywords: | Lycium barbarum powder spray drying maltodextrin |
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