喷雾干燥枣粉工艺优化

试验以枣浆为原料,对喷雾干燥枣粉工艺进行优化,得到适宜生产、高纯度枣粉的喷雾干燥工艺条件为:助干剂麦芽糊精的添加量为枣汁(20%固形物)质量的10%;喷雾干燥进风温度为180℃,出风温度70℃;雾化器转速为25 000 r/min;冷风输送温度为40℃。以上试验以喷雾干燥结合冷风吹扫和冷风输送的方法生产速溶红枣粉的加工工艺研究,解决了速溶枣粉含糖量高、吸湿性强以及易粘壁等问题,提出了一条适合工业化生产的速溶枣粉生产工艺,可指导企业生产,有较高应用价值。     

枇杷叶速溶粉制备工艺优化及其性能研究

为采用喷雾干燥制备速溶枇杷叶粉,采用正交实验对影响溶解度的进风温度、进料流量、枇杷叶提取物固形物含量、β-环糊精添加量进行研究,并对喷雾干燥制备的枇杷叶粉的特性进行研究。结果表明:喷雾干燥制备枇杷叶速溶粉的最佳工艺条件为:进风温度210℃、进料流量28mL/min、固形物含量23%、β-环糊精量5%。该条件下制备的速溶粉,粒度(D90)=232.5±2.1μm,总三萜、总黄酮含量分别达到15.52±1.53mg/kg、9.02±1.13mg/kg,溶解性达到(3.1±0.1)s,表明喷雾干燥是速溶枇杷叶粉制备的适宜方法。     

小米速溶粉的工艺研究

以小米为原料,通过对小米微粉碎和喷雾干燥等工艺参数的研究,获得了小米速溶粉的喷雾干燥最佳工艺为:小米浆液中可溶性固形物含量12.7 Brix,进风温度177.8℃,进料速度400 mL/h,均质压力20 MPa,制品的集粉率22.49%。在此条件下添加助干剂(麦芽糊精2.5%),稳定剂(蔗糖酯0.45%、黄原胶0.20%、单甘脂0.35%、CMC-Na0.20%)和速溶剂(卵磷脂2.5%),研制出一种风味浓厚,米香风味突出,营养丰富的新型营养速溶粉。     

微胶囊分子包埋协同喷雾干燥生产山西老陈醋粉工艺优化

以山西老陈醋为原料,与浓缩山楂汁、沙棘汁混合成配料液杀菌,添加β-环状糊精对配料液进行微胶囊分子包埋,加入麦芽糊精作为干燥助剂,与丁香粉和肉桂粉以及酵母提取物进行复配,喷雾干燥后收集醋粉进行包装。分别以总酸、醋粉得率和水分含量为考察指标,通过试验得出生产山西老陈醋粉的工艺参数为浓缩山楂汁添加量12.5%,浓缩沙棘汁添加量6.5%,酵母提取物添加量0.75%,β-环状糊精添加量20%,麦芽糊精添加量30%,可溶性固形物含量36 °Bx,进料速率100 kg/h,进风温度160 ℃。在此条件下得到的山西老陈醋粉水分含量为6.74%,总酸为6.61 g/100 mL,醋粉得率为36.7%。     

喷雾干燥及热风干燥对南瓜粉营养特性和感官品质的影响

以新鲜南瓜为原料,分别研究了喷雾干燥及热风干燥两种不同干燥工艺对南瓜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、压缩空气流量与改良剂添加量(南瓜固形物与麦芽糊精比例)及热风干燥的干燥温度,物料厚度与改良剂添加量(南瓜固形物与麦芽糊精比例)三个因素的影响,以南瓜粉成品的Vc和β-胡萝卜素含量及感官评分作为评...     

西瓜胡萝卜复合速溶果蔬粉的喷雾干燥工艺研究

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%。     

籼米基脂肪替代品对速溶咖啡口感的影响

研究了籼米为基质的脂肪替代品的制备工艺。通过单因素试验研究了耐高温α-淀粉酶添加量、籼米粉目数和水解时间对产品DE值的影响,并通过正交试验确定了制备籼米为基质的脂肪替代品的最佳工艺条件:酶添加量4.0 U/g米粉,水解时间30 min,籼米粉目数100目。制备的产品DE值3.0左右,干燥后产品为白色粉状物。利用提取脂肪替代品后的沉淀继续制备DE值13~17的麦芽糊精,工艺条件为:酶添加量40.0 U/g米粉,水解时间40 min。最后,添加质量分数6%的脂肪替代品和9%的麦芽糊精复配出的速溶咖啡口感最佳。     

载体和温度对喷雾干燥板栗速溶粉的影响

为解决板栗速溶粉在加工过程中出现的粘壁问题,寻找最适合的板栗喷雾干燥载体材料和干燥工艺。研究了麦芽糊精、乳清分离蛋白、阿拉伯胶、β-环糊精等不同载体材料及添加量对喷雾干燥效果的影响,通过正交试验设计,对喷雾干燥工艺进行优化,确定最佳工艺参数,同时对板栗速溶粉产品进行品质评定。结果表明,喷雾干燥最佳工艺为：进口温度190 ℃,进料量20 mL/min,载体麦芽糊精添加量为板栗质量的5%。根据极差分析和方差分析得出影响喷雾干燥工艺产品集粉率的因子主次顺序依次为载体添加量>进料流量>进风温度。板栗速溶粉水分含量低为1.60 g/100 g,蛋白质含量高为8.45 g/100 g,脂肪含量低为1.77 g/100 g,白度值达82.18。鉴定出38种挥发性香气成分,酸类、烷烃、醛类物质分别占挥发性成分总量的42.47%、19.87%、16.81%。通过计算气味活度值（OAV）筛选出了6种关键香气物质为己醛、壬醛、(E,E)-2,4-壬二烯醛、D-柠檬烯、己酸和乙基麦芽酚。制得的板栗速溶粉营养丰富、色泽宜人、风味浓郁、冲调性稳定性好。     

添加麦芽糊精与限制性淀粉酶解对喷雾干燥小米速溶粉的影响

采用喷雾干燥法以两种葡萄糖当量(DE值)的麦芽糊精(MD)为助干剂和限制性淀粉酶解法,考察了处理方法对小米速溶粉的璃化转变温度、集粉率、水分含量、水分活度、堆积密度、结块性和颗粒微观形态的影响。结果表明,较低的DE值、较高的MD使用量和较低的淀粉酶解度可以提高喷雾干燥的集粉率,提高小米速溶粉的玻璃化转变温度和堆积密度,降低小米速溶粉的水分含量和水分活度,同时使其结块性下降;以DE8的MD为助干剂的喷雾干燥效果优于以DE20的MD为助干剂的喷雾干燥效果;相同DE值条件下,限制性淀粉酶解法获得的产品性质均优于添加MD助干剂法,但会引起集粉率的降低。不同的处理对颗粒的微观形态也有显著的影响。     

紫玉米芯花青素的超声波辅助提取及喷雾干燥的工艺优化

以紫玉米芯为原料,利用响应面实验优化花青素的超声波辅助提取工艺,并将获得的花青素冻干粉添加麦芽糊精,后经喷雾干燥制成花青素粉。响应面实验结果表明,最佳提取条件为:料液比为1∶13(g/m L)、提取温度为41℃、水浴提取时间为31 min、超声提取时间为20 min,在此条件下,得到花青素提取量为(4.623±0.021)mg/g,提取率为94.8%。花青素提取液添加麦芽糊精,经喷雾干燥工艺制成花青素粉,在进风温度为150℃、花青素冻干粉与麦芽糊精质量比为1∶1、固形物浓度为15%时,得到的花青素粉包埋率为86.7%,水分含量为4.8%。本实验得到了紫玉米芯花青素超声辅助提取和花青素粉制备的最佳工艺条件,为紫玉米芯的开发利用提供了参考依据。     

酶法生产速溶慈姑粉的工艺研究

研究了速溶慈姑粉的生产工艺。采用L_9(3~4)正交实验研究了pH值、反应温度、酶添加量与反应时间对慈姑浆可溶性糖含量的影响,酶解后经喷雾干燥制得速溶慈姑粉。结果表明,其酶解工艺选择为:pH值6.0、水解温度60℃、α-淀粉酶和纤维素酶添加量分别为0.1%(g酶/g慈姑)和0.4%(g酶/g慈姑),反应时间80min。干燥后样品的润湿性、分散性、堆积密度和溶解性分别为56.17s、15.34s、0.5231 g/mL、89.63%。     

微囊化速溶香蕉粉的工艺

采用微胶囊化生产速溶香蕉粉。香蕉酶解反应的最佳条件为料液质量比1∶1,果胶酶用量0.08mL/kg,淀粉酶用量0.04%,温度40℃,反应时间90min,得率达80.2%。酶解香蕉浆经过乳化均质,喷雾干燥生产速溶微囊化香蕉粉粉末,干燥过程的进风温度为185℃,出风温度为80℃。速溶粉产品有良好的速溶性和乳化稳定性,较好的复水性。     

基于成熟度研究不同品种香蕉多酚含量及抗氧化活性的差异

为评价新品种GC30加工蕉的抗氧化功效,开发其相关产品,拓宽香蕉产业链,本文以GC30加工蕉和4个主栽品种GC02天宝高蕉、GC07鸡蕉、GC09粉蕉、GC25大蕉为对象,研究不同成熟度（1级和7级,1级全果呈暗绿色,7级全果呈黄色）下香蕉皮、肉及果的多酚含量和抗氧化活性,并基于主成分分析法,对不同品种及成熟度香蕉抗氧化活性进行综合评价。结果表明,所有品种的香蕉皮多酚含量均最高（P<0.01）,7级香蕉皮、肉的多酚含量与其1级的没有显著性差异（P>0.05）,不同品种的香蕉皮多酚含量具有显著性差异（P<0.05）,其中7级GC30香蕉皮的多酚含量最高;不同品种的香蕉果、肉、皮的DPPH自由基清除率、超氧阴离子自由基清除能力和抑制羟自由基能力没有显著性差异（P>0.05）,所有品种的7级香蕉皮、肉、果的DPPH自由基清除率、超氧阴离子自由基清除能力和抑制羟自由基能力极显著高于其1级香蕉皮、肉、果（P<0.01）;所有品种的香蕉皮金属螯合率极显著大于香蕉果、肉（P<0.01）,而品种和成熟度对香蕉皮、肉、果的金属螯合率没有显著影响（P>0.05）;不同品种熟香蕉果、肉、皮的抗氧化活性优于生香蕉果、肉、皮的抗氧化活性,其中7级GC30香蕉皮抗氧化活性综合评价排名最高。通过对不同品种和成熟度香蕉的功效成分及抗氧化能力的研究,为香蕉品种的选育、分级分类加工与应用提供理论依据,对增加香蕉产业的收益具有重要意义。     

Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process

Changes of volatile profile from durian (Durio zibethinus) pulp during freeze-drying and spray-drying process were studied using headspace SPME coupled to fast GC-TOFMS. Results showed that 4 esters diminished in the volatiles' composition of freeze-dried pulp and spray drying caused losses of 14 volatile constituents from the profile. Formation of new volatiles was induced in spray-dried durian powder, comprising 5 aldehydes, 1 ketone, 1 furan and 1 pyrrole compounds. Furthermore, dramatic decline was observed during freeze drying for the amount of major durian aroma included propanethiol, ethyl propanoate, propyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide, ranging from 71% to 97% while 98% to 99% amount of such volatiles were vanished during spray-drying process.     

Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

This article focuses on the optimization, modeling, and online monitoring of banana juice production through an enzymatic method. In order to perform this task, a batch reactor was designed with automatic control over the temperature and the agitation speed as well as online monitoring of torque. The experiments were carried out with the Musa AAA Cavendish banana variety (Enano gigante), the main variety planted in Mexico. Three different ripening stages were evaluated. Optimization of juice extraction was evaluated as a function of the pulp/water relationship and the concentration of the enzyme complex. The results showed that the adding of water had no influence on the extraction of banana juice, and the optimal enzyme concentration per kilogram of banana pulp was found. Based on a fuzzy logic approach, it was possible to relate the initial torque with the ripeness stage. Furthermore, an observable dynamical model based on ordinary differential equations and fuzzy logic is presented. With this model, the relationship between the torque dynamic and the instant juice yield was found to depend on the amount of enzyme, the temperature, and the maturity stage of the banana used. In addition, a principal components analysis was used to classify and to relate the final juice characteristics (e.g., L, a, and b colorimetric components) to the processing conditions and the final appreciation of a group of sensorial panelists. Additionally, a robust observer was designed and implemented to filter the noise present in the torque signal and to predict the instant juice yield.     

基于机器视觉的香蕉果肉缺陷预测方法

针对香蕉内部果肉缺陷难以预测的问题,运用机器视觉技术对香蕉果皮与果肉进行图像识别,对识别参数进行数据拟合得到果肉缺陷的预测模型。将采集到的图像灰度化并进行滤波去噪,通过双阀值二值化和形态学分析对图像进行识别处理,提取香蕉果皮、香蕉果肉、香蕉果皮黑斑与香蕉果肉缺陷。计算提取区域的像素点总数,将其作为区域面积。分别用香蕉果皮总面积/香蕉果肉总面积与果皮黑斑面积/果肉缺陷面积之比来定义香蕉果皮黑斑度与果肉缺陷度。运用多项式拟合法,根据训练样本得出果肉缺陷预测函数,对预测函数进行残差分析。通过预测模型对香蕉划分等级,总准确率达到88.9%,与通过香蕉果皮进行等级划分其他方法相比,试验所得模型的预测准确率较高,表明通过香蕉果肉进行预测的方法具有一定的优越性。     

酶解生产鲜余甘子速溶粉加工工艺研究

以余甘子鲜果为原料,采用粗碎复合护色、湿法超微粉碎、酶解、喷雾干燥等技术,研究了鲜余甘子速溶粉的生产工艺。结果表明:鲜果粗碎复合添加0.6g/LVc、4g/L柠檬酸、3g/L氯化钠3种护色剂处理3min,可明显减小余甘子果汁褐变;外加0.20mL/L果胶酶,0.4mL/L纤维素酶,在45℃下酶解70min,最后采用进风温度170℃、入料流量为20mL/min、喷头转速为20000r/min的操作条件进行喷雾干燥,得到水分含量低于3%,Vc含量达1012.5mg/100g的鲜余甘子速溶粉。     

Objective measurement of banana pulp colour

Two methods for determining the colour of banana pulp were compared by using either visual matching with colour charts or a portable tristimulus colorimeter. Pulp colour of ripe and unripe bananas was evaluated in both the darker central carpellary zone and the outer pulp zone near the skin of the fruit. Colour coordinates L* and b* were highly correlated (r = -0.89 and 0.87 respectively) with the visual matching colour charts, the central carpellary region giving higher correlations than the outer pulp zone. Results obtained show that the colour of banana pulp can be objectively measured by the combined use of L* and b* coordinates determined in the carpellary zone. The potential use of a reproducible and defined method for determining banana pulp colour is discussed.     

不同粒径青香蕉粉的粉体特性

以不同粒径青香蕉粉为研究对象,分析测定其填充性、休止角、滑角等粉体特性,并考察青香蕉粉不同粒径对直接压片法制备青香蕉粉片剂的影响。结果表明,90.07%青香蕉粉粒径分布范围为140~220目。随着目数的增加(粒径的减少),粉体的振实密度、松密度均减少,压缩度增加,休止角、滑角增大,粉体填充性变差,自由流动性减弱。此外,青香蕉粉片剂的硬度随粉体目数的增大而增加,高于180目时片剂硬度无显著差异(p>0.05),160~180目时片剂崩解时间最短。因此,在青香蕉片剂制备时,青香蕉粉碎目数不宜超过180目。该结论为青香蕉粉片剂型产品的开发提供数据基础。     

Comparison of volatiles of banana powder dehydrated by vacuum belt drying,freeze-drying and air-drying

Banana puree was dehydrated by using three different drying methods: vacuum belt drying (VBD), freeze-drying (FD) and air-drying (AD) to produce banana powder. Volatiles were extracted from dried banana powder with solid phase micro-extraction (SPME), and separated and identified by gas chromatography–mass spectrometry (GC–MS). SAS (statistical analysis system) was used to evaluate the contribution of the main volatiles. Esters play the most important role in banana powder aroma. The main components detected in banana powder which are responsible for its fruity odor were 3-methylbutanoic acid 3-methylbutyl ester, 3-methylbutyl acetate and butanoic acid 3-methylbutyl ester. Most of the alcohols identified in banana powder were enols and some were of the long chain type. Eugenol and elemicin which give the product its typical mellow aromas were also identified. Alkyls, alkene and alkyne constituted the minor components in banana powder. Basing on the principal component analysis of statistical analysis system, it can be inferred that the preferred method for producing banana powder with the optimum aroma is FD, followed by VBD and then AD.