喷雾干燥条件对速溶胡萝卜、大豆蛋白复合饮料品质影响研究

本研究以胡萝卜、大豆为主要功能原料,采用喷雾干燥法生产冲溶性良好的固体饮料,对胡萝卜和大豆制汁(浆)的喷雾干燥最佳工艺条件以及加工过程中营养成分损失和产品保存等一系列问题进行了研究。最优工艺参数为:进风温度250℃进料总固形物含量9％,进料速度25ml／min,喷头压力0．35MPa。胡萝卜素保存率和产品的水分含量与进风温度、进料速度、喷头压力显著相关。

Effect of Spray-Dried Processing on the Quality of Instant Complex Beverage of Carrot and Soybean

This experiment use carrot and soybean as the main raw material, adopt spray-dried method to produce solid drink. And in this paper we mainly study the optimum conditions of the spray-dried processing, and the loss of nutrition and the preservation of product, etc. The optimum parameters for this process were as follows: input air temperature 250℃,feeding rate 25ml/min,pressure of spraying head 0.35MPa and concentration of feeding material 9%.The carotene retention and moisture in the product were significantly related to the input air temperature, feeding rate and spraying-head pressure.