The technical feasibility of sodium caseinate and maltodextrin for spray drying of coconut cream powder(CCP)was studied.The particle size of emulsion was measured by laser diffraction particle analyzer,and its stability was assessed by the height of emusifying layer.The spray drying operating parameters were determined according to the yield of powder and moisture,and the formula was determined according to the yield of powder and sensory score.The results showed that the operating parameters of spray drying were inlet air temperature 150 ℃ and peristaltic pump speed 45 r/min;CCP(fat content 50％)formula was 3.2 g of sodium caseinate and 19.8 g of maltodextrin(DE 15-18)to 100 g of coconut milk.The final product was loose,with good fluidity,milky white and glossy,rich coconut aroma,fat content of 50.4％,protein content of 9.8％,and moisture content of 1.3％.This study provided a reference for spray drying of CCP.
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