摘要
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。
Using fresh seedless fruits of Phyllanthus emblical as raw material, crushing with color protecting, wet ultrafine grinding, enzymolysis and spray drying were adopted to study the processing technology of instant powder through orthogonal test. The results showed that instant powders from fresh fruits of Phyllanthus emblical whose moisture content was less than 3%, Vc contents were respectively 112.5 mg/100 g were prepared through the following processing： fresh fruit was prepared with color protecting, and hydrolyzed at 45 ~C for 70 min with addition of 0.20 mL/L pectinase and 0.40 mL/L cellulase, and manufactured by spray-drying under the optimum parameters of air-in temperature of 170 ℃, material-in flow of 20 mL/min and nozzle speed of 20000 r/min.
出处
《食品科技》
CAS
北大核心
2012年第7期112-115,共4页
Food Science and Technology
基金
桂林亦元生现代生物技术有限公司委托项目(20100916-2)
关键词
余甘子
速溶粉
护色
酶解
喷雾干燥
fresh fruits of Phyllanthus emblical
instant powder
color protecting
enzymolysis
spray- drying
