高蛋白型配方粉喷雾干燥工艺优化
|
摘要
为对高蛋白型配方粉喷雾干燥条件进行优化,以出粉率为指标,采用L_9(3~3)设计对进风温度、雾化器转速和乳化液浓度进行优化探讨。试验结果表明:在进风温度180℃,雾化器转速2 000 r·min~(-1),乳化液浓度为30%的条件下,出粉率最高,可达81.34%。
To investigate the optimum spray drying conditions of producing high protein formula powder, orthogonal test L_9(3~3) was adopted to study the key parameters including the temperature of inlet air, the rotating speed of centrifugal atomizer, and the concentration of emulsion in the process. The result indicated that the optimum condition for high protein formula powder yield was in 180 ℃, 2 000 r·min~(-1), and concentration of 30%, where the productivity went up to 81.34%.
To investigate the optimum spray drying conditions of producing high protein formula powder, orthogonal test L_9(3~3) was adopted to study the key parameters including the temperature of inlet air, the rotating speed of centrifugal atomizer, and the concentration of emulsion in the process. The result indicated that the optimum condition for high protein formula powder yield was in 180 ℃, 2 000 r·min~(-1), and concentration of 30%, where the productivity went up to 81.34%.
引文
[1]中国营养学会.国民营养计划(2017-2030年)[J].营养学报,2017,39(8):67.
[2]罗洁霞.居民膳食蛋白质供需平衡分析[D].北京:中国农业科学院,2018.
[3]张春红,黄建,李乘风,等.特殊医学用途配方食品现状及前景展望[J].中国食品添加剂,2016(12):210-214.
[4]史信.《中国居民膳食指南(2016)》发布[J].中国妇幼健康研究,2016,27(5):30.
[5]WANG Shan-shan,LAY S,YU Hai-ning,et al.Dietary Guidelines for Chinese Residents(2016):comments and comparisons[J].Journal of Zhejiang University-SCIENCE B,2016,17(9):649-656.
[6]蔡跃华.解读《预包装食品营养标签通则》(GB 28050-20)[J].食品研究与开发,2013,34(2):3.
[7]秦宜德,邹思湘.乳蛋白的主要组分及其研究现状[J].生物学杂志,2003,20(2):5-7.
[8]张易,易万.复配豆奶粉和果珍的喷雾干燥工艺研究[J].食品工业,2015(6):70-73.
[9]《乳业科学与技术》丛书编委会.乳粉[M].北京:化学工业出版社,2016.
[10]吴春莲,陈元涛,王晓兰,等.苦荞芽苗喷雾干燥制备全营养粉工艺条件研究[J].食品科技,2011(8):93-96.
[2]罗洁霞.居民膳食蛋白质供需平衡分析[D].北京:中国农业科学院,2018.
[3]张春红,黄建,李乘风,等.特殊医学用途配方食品现状及前景展望[J].中国食品添加剂,2016(12):210-214.
[4]史信.《中国居民膳食指南(2016)》发布[J].中国妇幼健康研究,2016,27(5):30.
[5]WANG Shan-shan,LAY S,YU Hai-ning,et al.Dietary Guidelines for Chinese Residents(2016):comments and comparisons[J].Journal of Zhejiang University-SCIENCE B,2016,17(9):649-656.
[6]蔡跃华.解读《预包装食品营养标签通则》(GB 28050-20)[J].食品研究与开发,2013,34(2):3.
[7]秦宜德,邹思湘.乳蛋白的主要组分及其研究现状[J].生物学杂志,2003,20(2):5-7.
[8]张易,易万.复配豆奶粉和果珍的喷雾干燥工艺研究[J].食品工业,2015(6):70-73.
[9]《乳业科学与技术》丛书编委会.乳粉[M].北京:化学工业出版社,2016.
[10]吴春莲,陈元涛,王晓兰,等.苦荞芽苗喷雾干燥制备全营养粉工艺条件研究[J].食品科技,2011(8):93-96.