为提高蓝莓果渣附加值,使用喷雾干燥技术制备蓝莓果渣提取物干粉.团队前期已对蓝莓果渣花色苷提取工艺优化,在此基础上对干粉制备工艺进行优化.考察4种因素:进风温度、风机频率、进样流量、喷雾压力对干粉回收率的影响.以冲调性、感官评价、花色苷含量、回收率、含水率与色价作为干粉质量评价指标,对比助干剂类型、助干剂添加量、提取液浓缩倍数对干粉质量的影响.结果表明,在进风温度为170 ℃、风机频率为60 Hz、进样流量为5 mL/min、喷雾压力为0.45 MPa的条件下,选择麦芽糊精为助干剂,其添加量为20％(w/V),提取液浓缩倍数为5倍制备干粉,产品的粉质细腻、颜色鲜艳、冲调性较好,具有天然的蓝莓清香,花色苷含量为262.5 mg/100 g.
Preparation Technology of Dry Powder of Blueberry Pomace Extract
In order to increase the added value of blueberry pomace,the dry powder of blueberry pomace extract was prepared by spray drying technology.The team has optimized the extraction process of anthocyanins from blueberry pomace in the early stage,and based on this,the process for dry powder preparation has been optimized.Four factors were investigated:inlet air temperature,fan frequency,sample flow rate,and spray pressure.Using the evaluation indicators of dry powder quality,including disperal,sensory evaluation,anthocyanin content,recovery rate,moisture content,and color value,the effects of type of drying aid,amount of drying aid added,and concentration ratio of extraction solution on the quality of dry powder were compared.The results showed that under the conditions of air inlet temperature of 170 ℃,fan frequency of 60 Hz,sample flow of 5 mL/min,and spray pressure of 0.45 MPa,maltodextrin was selected as the drying aid,its addition amount was 20％(w/V),and the concentration ratio of the extract was 5 times to prepare dry powder.The powder of the product was fine,colorful,and had good solubility,natural blueberry fragrance,and the anthocyanin content was 262.5 mg/100 g.
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