摘要
黑蒜粉是黑蒜经过喷雾干燥法加工而成的粉末状产品,其携带方便,用途广泛,保健功能强.采用喷雾干燥法加工黑蒜粉,以黑蒜粉品质评分为指标,首先进行单因素试验,再利用响应面试验优化工艺参数.通过试验分析得出采用喷雾干燥法加工黑蒜粉最适宜的生产参数为:进风温度190℃;进料流量38 mL/min;出风温度81℃;黑蒜粉品质评分91.9.此条件下加工的黑蒜粉颗粒均匀,不黏稠,流动性好,溶解性好,冲调后无结块现象,具有黑蒜本身原有的味道.
Black garlic powder is a powdered product processed from black garlic through spray drying.It is convenient to carry,has a wide range of uses and strong health care functions.In this paper,spray drying method was used to process black garlic powder.By taking the score of quality of black garlic powder as the evaluation index,a single-factor experiment was initially conducted,followed by response surface methodology to optimize the process parameters.Through experimental analysis,it was determined that the optimal production parameters for black garlic powder prepared by spray drying method are as follows:inlet air temperature of 190℃,feed flow rate of 38 mL/min,and outlet air temperature of 81℃.Under these conditions,the score of quality of black garlic powder reaches 91.9,and the powder produced exhibits uniform particle size,non-stickiness,excellent fluidity and solubility,and no caking after mixing.Additionally,it retains the original flavor of black garlic.
作者
袁彬
YUAN Bin(Shangqiu Polytechnic,Shangqiu 476100,China)
出处
《商丘职业技术学院学报》
2025年第3期84-90,共7页
JOURNAL OF SHANGQIU POLYTECHNIC
基金
2024年度河南省高等教育教学改革研究与实践项目“‘产学研培服’五位一体,农科专业发展与乡村振兴命运共同体建设探索与研究”(2024SJGLX0671)。
关键词
响应面法
黑蒜粉
喷雾干燥
黑蒜粉干燥
response surface methodology
black garlic powder
spray drying
dried black garlic powder
