共查询到20条相似文献,搜索用时 154 毫秒
1.
2.
3.
4.
5.
为了改善西瓜胡萝卜复合速溶果蔬粉的喷雾干燥效果,优化其喷雾干燥工艺,试验考察了西瓜和胡萝卜配比、物料含量、麦芽糊精添加量、β-环糊精添加量、进料量、进料温度、进口热风温度的变化对西瓜胡萝卜复合速溶果蔬粉喷雾干燥效果的影响,并采用正交设计法优化喷雾干燥条件。结果表明,喷雾干燥最佳工艺条件为西瓜和胡萝卜质量比为1.5∶1,物料含量20%,麦芽糊精添加量10%,β-环糊精添加量0.7%,进料量15mL/min,进料温度35℃,进口热风温度190℃,在此条件下,所得产品的感官评分为9.4分,水分含量为3.92%。 相似文献
6.
新型粉末油脂的制备 总被引:1,自引:0,他引:1
以麦芽糊精和阿拉伯胶为壁材,椰子油和菜籽油为芯材,并加入聚甘油酯和酪蛋白酸钠(SC),采用喷雾干燥法研究了新型粉末油脂的制备,采用正交试验优化了最佳配方,并确定了最佳的喷雾干燥条件.结果表明:喷雾干燥的进风温度190℃,出风温度90~100℃.在聚甘油酯用量0.3%(占壁材和芯材总质量),麦芽糊精与阿拉伯胶质量比4∶1,SC用量15%(占壁材和芯材总质量),固形物含量30%(壁材溶液),壁材与芯材质量比为3∶2,椰子油与菜籽油质量比7∶3的条件下,制得的粉末油脂表面含油率为1.19%,包埋效率为96.06%.该新型粉末油脂感官性状良好;复原乳状液的乳化程度高,乳化稳定性好;含有18.64%的油酸和4.16%的亚油酸,营养价值较高. 相似文献
7.
研究喷雾干燥法轩高包埋量微胶囊化鱼油的工艺条件,探讨了乳化温度,均质压力,均质次数和喷雾干燥进风温度,出风温度对微胶囊化效果的影响,经过正交试验,确定了最佳工艺条件,扩大试验和产品超微结构的观察证实了壁材配方和加工工艺的合理性。 相似文献
8.
9.
以大豆蛋白制备微胶囊化鱼油的研究(Ⅱ)——微胶囊化鱼油的工艺研究 总被引:1,自引:0,他引:1
研究喷雾干燥法制备高包埋量微胶囊化鱼油的工艺条件。探讨了乳化温度、均质压力、均质次数和喷雾干燥进风温度、出风温度对微胶囊化效果的影响。经过正交试验,确定了最佳工艺条件。扩大试验和产品超微结构的观察证实了壁材配方和加工工艺的合理性。 相似文献
10.
11.
12.
静电喷雾干燥微囊化乳双歧杆菌BL03 总被引:1,自引:0,他引:1
静电喷雾干燥是新型微囊化益生菌的方法。该文研究了静电喷雾干燥乳双歧杆菌BL03保护剂和微囊化工艺,通过单因素和正交试验,优化得到保护剂组成为海藻糖14%,亚麻酸10%,CaHPO 46%,β-环糊精11%(均为质量分数),最佳静电喷雾微囊化工艺进风温度80℃,物料泵流量30 r/min,静电压25 kV,存活率高达89.26%。乳双歧杆菌BL03菌粉扫描电镜图片显示,静电喷雾干燥微囊化包埋效果最好,包埋率高达93.3%。比较静电喷雾干燥、常规干燥和乳化冷冻干燥3种微囊化方法,静电喷雾干燥模拟胃液作用2 h,存活率超过80%;模拟肠液作用4 h,存活率达到75%;25℃下储存12个月,活菌数存活率超过70%,均明显优于常规干燥和乳化冷冻干燥,说明静电喷雾干燥微囊化方法适合包埋乳双歧杆菌。 相似文献
13.
14.
以红枣浆流变学特性的黏性指数为指标优化枣浆酶解参数,喷雾干燥法制备红枣粉,检测了主要成分的变化。得到枣浆最佳酶解条件为:去皮去核干枣与枣浆质量比为0.20,酶解温度43℃,时间4h,酶用量0.27mL/g。红枣粉喷雾干燥工艺参数为:去皮去核干枣与枣浆质量比为0.20,麦芽糊精加量与枣浆中干枣质量相等,料液进口温度为120℃,蠕动泵进料量为600mL/h。红枣总黄酮的含量随着红枣酶解、均质和喷雾干燥逐渐降低,总多酚酶解后升高而均质和喷雾干燥后下降,而总糖含量则随着酶解、均质而逐渐上升。HPLC法测定红枣中含有原儿茶酸、儿茶素、咖啡酸、表儿茶素、芦丁、肉桂酸和槲皮素,咖啡酸的含量在酶解后升高均质及喷雾干燥后降低,槲皮素的含量先升高喷雾干燥后降低,其余5种组份的含量均随着酶解、均质、喷雾干燥后降低。得到红枣原粉含量达50%的色泽微黄、枣香浓郁的产品。 相似文献
15.
Duduku Krishnaiah Rajesh Nithyanandam Rosalam Sarbatly 《Critical reviews in food science and nutrition》2014,54(4):449-473
Spray drying accomplishes drying while particles are suspended in the air and is one method in the family of suspended particle processing systems, along with fluid-bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption. This drying process is unique because it involves both particle formation and drying. The present paper reviews spray drying of fruit extracts, such as acai, acerola pomace, gac, mango, orange, cactus pear, opuntia stricta fruit, watermelon, and durian, and the effects of additives on physicochemical properties such as antioxidant activity, total carotenoid content, lycopene and β-carotene content, hygroscopy, moisture content, volatile retention, stickiness, color, solubility, glass transition temperature, bulk density, rehydration, caking, appearance under electron microscopy, and X-ray powder diffraction. The literature clearly demonstrates that the effect of additives and encapsulation play a vital role in determining the physicochemical properties of fruit extract powder. The technical difficulties in spray drying of fruit extracts can be overcome by modifying the spray dryer design. It also reveals that spray drying is a novel technology for converting fruit extract into powder form. 相似文献
16.
The effects of spray drying on the behaviour of oil droplets in oil-in-water emulsions (12.0%, w/w, maltodextrin; 20.0%, w/w, soya oil) stabilised with either sodium caseinate or whey protein isolate (WPI) were examined as a function of protein concentration (0.5–5.0%, w/w). Spray drying and redispersion caused a shift in the droplet size distribution to larger values for all emulsions made using low protein concentrations (0.5–2.0%, w/w), in comparison with their respective parent emulsions. However, the droplet size distribution was affected only very slightly by spray drying when the protein concentration was above 2.0% (w/w). The effects of maltodextrin concentration (1.0–25.0%, w/w) on the behaviour of WPI-stabilised emulsions (0.5–10.0%, w/w, WPI, 20.0%, w/w, soya oil) were also examined. Emulsions containing low levels of maltodextrin showed marked re-coalescence during spray drying and redispersion even at a WPI concentration of 10.0% (w/w). 相似文献
17.
18.
Concentration of acid whey and crystallisation of lactose followed by spray drying in the production of acid whey powder are severely restricted by the presence of lactic acid (LA) and calcium (Ca). These compounds cause stickiness during spray drying. The present study examined the effects of removing LA and Ca by membrane processing to varying extents in order to improve the feasibility of the spray drying of an acid whey stream. Spray drying of unaltered acid whey achieved a powder recovery of ~?18% in the collection vessel and ~?31% in the cyclone. Removal of LA and Ca by 30 and 40%, respectively, by nanofiltration significantly increased the powder recovery to ~?58% in the collection vessel. Powder particles decreased in size giving a D[4,3] of ~?18 μm, with SEM images confirming the presence of well separated spherical powder particles. A solubility of >?75% was also achieved. However, removing Ca >?60% compromised the spray drying process. FTIR analysis suggested that water molecules in the hydration layer of lactose and the structural changes of both lactose and protein molecules at the molecular level appeared to play an important role in governing the extent of the drying feasibility. In addition, the formation of calcium lactate may restrict the diffusion of lactose molecules, once the appropriate stoichiometry was reached. Thus, manipulating LA and Ca concentrations in a particular acid whey stream can improve the spray drying process and production of a non-sticky acid whey powder. 相似文献
19.
20.
本实验以西番莲果皮中湿法改性膳食纤维为原料,探讨了热风干燥、微波干燥、真空冷冻干燥、喷雾干燥和冷冻喷雾干燥五种干燥方式对其色泽形貌、粉体性质及理化性质的影响。结果表明,湿法改性后,纤维组织破坏严重,再经不同干燥方式处理,膳食纤维的形貌和色泽都产生很大变化;真空冷冻干燥和冷冻喷雾干燥处理的膳食纤维表现出极佳的持水力、持油力及吸湿性,结果分别为:持水力24.1、16.4 g/g;持油力11.8、8.3 g/g;吸湿性19.3%、19.8%;真空冷冻干燥和冷冻喷雾干燥振实密度较小,其分散性、溶解性和吸附性能较佳;喷雾干燥处理的膳食纤维休止角为38.5°,表现出最佳的流动性;另外各处理间的膨胀力和阳离子交换能力差异不明显。综上,真空冷冻干燥和冷冻喷雾干燥处理对西番莲果皮中湿法改性膳食纤维品质改善最为显明显。 相似文献