干燥对银耳沙棘固体饮料品质的影响

银耳沙棘固体饮料是以银耳和沙棘为主要原料，经过干燥除去水分的颗粒状固体制品。为了研究干燥对银耳沙棘固体饮料品质的影响，并得到最佳的工艺参数，本实验采用喷雾干燥、真空冷冻干燥以及冷冻喷雾干燥3种干燥方式和麦芽糊精、羧甲基纤维素钠、β-环状糊精3种助干剂制作银耳沙棘固体饮料。结果表明:冷冻喷雾干燥对提高银耳沙棘固体饮料出粉率和降低沉淀量效果最显著，添加麦芽糊精的产品出粉率最高，沉淀量最低；麦芽糊精添加量为0.12%、羧甲基纤维素钠添加量为0.6%、β-环状糊精添加量为0.2%，采用冷冻喷雾干燥处理是制作银耳沙棘固体饮料的最佳工艺参数。

Influence of Drying on the Quality of Tremella Seabuckthorn Solid Beverage

Tremellaseabuckthorn solid beverage is a kind of granular solid product after drying and removing moisture with tremella and seabuckthorn as the main raw materials. In order to study the influence of drying on the quality of tremellaseabuckthorn solid beverage and obtain the optimum process parameters, spray drying, vacuum freeze drying and freeze spray drying were used in this experiment.Maltodextrin, CMC-Na and β-cyclodextrin asdrying agent were used to produce tremellaseabuckthorn solid beverage. Results shows that freeze spray drying has the most significant effect on improving the powder yield and reducing the precipitate volume of the tremellaseabuckthorn solid beverage, and the product with maltodextrin has the highest powder rate and the lowest precipitation. The optimum process parameters of making tremellaseabuckthorn solid beverage are as followed: the addition of maltodextrinis 0.12%, CMC-Na 0.6%, β-cyclodextrin 0.2%, and freeze spray drying is used at the same time.