慈姑粉的喷雾干燥工艺优化

以慈姑酶解液为原料,研究助干剂对慈姑出粉率的影响,在最优助干剂添加量的基础上,以出粉率、含水量及感官评分为评价指标,优化喷雾干燥过程中进风温度、进料流量和热空气流量参数,确定最佳干燥工艺条件。结果表明:在麦芽糊精添加量为40%,进风温度为180 ℃,进料流量为25%,热空气流量为36 m3/h时,慈姑出粉率最高,达48.51%±0.63%,比不添加助干剂的出粉率高出31.32%,含水量为4.86%±0.07%,慈姑粉为乳白色,粉粒细小均匀,风味浓厚,冲调性好,感官性状最佳。采用助干剂协同喷雾干燥技术制备慈姑粉能显著提高出粉率,改善慈姑粉品质。

Optimization of spray drying technology in processing arrowhead powder

The effects of drying aids on the powder yield of arrowhead enzymatic hydrolysate were investigated. Based on the optimal dose of drying aids,the optimum drying parameters including inlet temperature,feed flow rate and hot air flow rate in the process were determined by using the powder yield,water content and sensory score of arrowhead powder as the evaluation indexes. The results showed that when the addition of maltodextrin was 40%,the inlet temperature was 180 ℃,the feed flow rate was 25% and the hot air flow rate was 36 m3/h,the powder yield was 48.51%±0.63% which was 31.32% higher than that without adding drying aids and the water content was 4.86%±0.07%. Meanwhile the sensory characteristics of the arrowhead powder were best with milky white,fine and uniform powder,strong flavor and good tonality. It was concluded that the combination of drying aids and spray drying technology could effectively improve the yield and quality of arrowhead powder.