Optimization of spray drying process for producing Chaenomeles speciosa S.Nakai powder
Speciosa S.Nakai slurry was prepared by slicing,blanching,pulping,filtering and homogenizing,and then optimization of spray drying process was studied by adjusting the amount of drying aids,the feed flow rate,inlet air temperature and the temperature of the feed,spray drying powder properties using physical property and sensory evaluation of fruit powder as indexes for orthogonal test.Results showed that blanching for 60 s at100℃,adding 1:1 water,60 mesh filtering,colloid milling for 3 min and homogenizing at 45 MPa were the optimal conditions for the pretreatment.Addition of 0.15％ sucralose and 30％ maltodextrin,feed rate of 20 mL·min-1,inlet air temperature of 170℃ and feed temperature of 40℃ were the optimal conditions for the spray drying process.The average sensory score was 86.67 with the oleanolic acid content of 0.083％ and the moisture content of 3.561％.With the packaging of 15 gram per bag,we could get the best quality of instant speciosa S.Nakai powder.
国家科技期刊平台
NSTL
万方数据
维普
