摘要
在蜂蜜粉中添加抗吸湿剂麦芽糊精和抗结剂磷酸三钙，以解决蜂蜜粉的强吸湿性和结块性而导致其包装贮存困难的问题。通过单因素实验选择蜂蜜粉非水溶性抗结剂和抗吸湿剂的添加范围；以吸湿率和结块度作为评价指标，通过回归分析实验，确定线性回归方程和非线性回归方程，优化抗结剂和抗吸湿剂配比。通过实验与分析，得出结果每克固体蜂蜜粉麦芽糊精添加0．42-0．43g，磷酸三钙添加O．023～0．025g，蜂蜜粉结块度和吸湿率分别为：HG=5．40％～5．65％，DC：10．29％～12．93％。
Honey powder is difficult to storage and package because of its high hygroscopicity and caking properties. To overcome these problems, maltodextrin （MD, anti-hygroscopicity agent） and tricalcium phosphate （TCP, anti-caking agent） were chosen to be added into dried honey at the ranges determined by the single factor experiments. The properties, such as hygroscopicity and degree of caking, of mixed honey powder were analysed by Factorial design of experiment to investigate the effect of MD and TCP on the honey powder properties. The amount of MD and TCP were optimized to reduce the hygroscopicity and caking properties effectively. The result shows that the optimized ranges of MD is 0.42-0.43 g/g dried honey powder and TCP is 0.023-0.025 g/g dried honey powder. The degree of agglomeration （DC） of current honey power is 10.29%-12.93%, while moisture absorption rate （HG） is 5.40%-5.60%.
出处
《食品科技》
CAS
北大核心
2014年第7期88-93,共6页
Food Science and Technology
关键词
蜂蜜粉
添加剂
结块度
吸湿性
回归分析
honey powder
additives
degree of caking
hygroscopicitiy
factorial design of experiment
