摘要
采用传统热风干燥技术,以新鲜番石榴为主要原料制备番石榴果粉。以感官综合评分为考察指标,在单因素试验基础上,采用正交试验确定热风干燥制备番石榴果粉的工艺条件。得到番石榴果粉最佳工艺条件为:干燥温度80℃,干燥时间10 h,麦芽糊精与番石榴果浆质量比1︰4 g/g。产品为亮白色,适量水冲调后口味酸甜适宜,有浓郁番石榴香气,滋味协调清香,易溶解,溶解后均匀不分层,不结块。
Guava fruit powder used fresh guava as the main raw material by traditional hot air drying technology.Based on the score of sensory evaluation,the orthogonal experimental method was used to determine the process conditions for preparing guava fruit powder by hot air drying after taking the single factor experiment.The optimum condition for guava fruit powder was as follows:drying temperature 80℃,drying time 10 h,mass ratio of maltodextrin to guava pulp 1︰4 g/g.The texture of product is brilliant white.When using the certain amount of water,the taste was fabulous combination of sweet and sour with a strong guava aroma.The powder was easy to dissolve,evenly dissolved after dissolution,no agglomeration.
作者
蔡泓滢
周浓
梅鑫霞
成钰莹
王仁爱
CAI Hongying;ZHOU Nong;MEI Xinxia;CHENG Yuying;WANG Ren’ai(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088)
出处
《食品工业》
CAS
北大核心
2020年第6期68-71,共4页
The Food Industry
基金
湛江市科技专项竞争性分配项目(2017A02022)
广东海洋大学大学生创新创业训练计划项目(CXXL2018137)。
关键词
番石榴果粉
热风干燥
单因素试验
正交试验
guava fruit powder
blast drying
single factor
orthogonal experiment
