摘要
以新鲜枸杞为原料,经榨汁、过滤、调配、胶体磨、均质和喷雾干燥工艺生产枸杞粉,采用单因素和正交实验相结合,研究了三种助干剂及其添加量对枸杞粉出粉率及感官的影响。实验结果表明,当麦芽糊精加入60%,β-环糊精加入8%,CMC加入1.0%时,喷雾干燥效果最好,出粉率达到30.5%,感官评分9.78分;通过方差分析,得出麦芽糊精对出粉率和感官的影响最大,β—环糊精次之,CMC对枸杞喷雾干燥影响不显著。
Lycium barbarum as raw materials, through extracted, filtered, prepared, colloid mill, homogenized and sprayed drying to produce lycium barbarum power.Combining of single factors and orthogonal test,the effects of different amounts of drying aids on setting power rate and sense organ of lycium barbarum power were studied. The results indicated that the effective of spray drying was best,the rate of setting power had reached 30.5% and the score of sense organ was 9.78 when the dosage of additives were maltodextrin 60% ,β-Cyclodextrin 10%, CMC 1.0%. Through the variance analysis,the maltodextrin was the most important effective factors,the second was β-cyclodextrin,and the CMC do not have notably effect for such way.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期80-82,共3页
Science and Technology of Food Industry
基金
国家科技部支撑计划项目(2007BAD52B07)
关键词
枸杞
喷雾干燥
助干剂
lycium barbarum
spray drying
drying aids
