响应面法优化蛋白粉喷雾干燥工艺参数的研究
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摘要
以珍珠油杏杏仁为原料制备蛋白饮料,采用单因素实验和响应面试验优化杏仁蛋白饮料的喷雾干燥工艺。喷雾干燥时选用的助干剂为麦芽糊精,杏仁蛋白饮料喷雾干燥最佳浓度为20%,杏仁蛋白饮料喷雾干燥最佳工艺条件为:进风压力为23KPa,进风温度为120℃,进料速度为6mL/min,助干剂用量为4%,得粉率达到29.51%。此工艺条件下制得的杏仁粉末细腻均匀、无结块现象;杏仁粉末颗粒的溶解速度为15s,溶解性较佳。
Protein beverage was prepared from Pearl oil apricot kernel,and single factor test and response surface test were used to optimize the spray drying technology of almond protein beverage. The optimum concentration of spray drying for spray drying is malt dextrin. The optimum concentration of spray drying for apricot protein drinks is 20%. The optimum technological conditions for spray drying of almond protein beverage are as follows: the air inlet pressure is 23 KPa,the air inlet temperature is 120℃,the feeding speed is 6mL/min,the dosage of the auxiliary agent is 4%,and the powder rate reaches 29.51%. The dissolution rate of almond powder prepared under this technological condition is15 s,the powder is fine and homogeneous without caking phenomenon and it is of good solubility.
Protein beverage was prepared from Pearl oil apricot kernel,and single factor test and response surface test were used to optimize the spray drying technology of almond protein beverage. The optimum concentration of spray drying for spray drying is malt dextrin. The optimum concentration of spray drying for apricot protein drinks is 20%. The optimum technological conditions for spray drying of almond protein beverage are as follows: the air inlet pressure is 23 KPa,the air inlet temperature is 120℃,the feeding speed is 6mL/min,the dosage of the auxiliary agent is 4%,and the powder rate reaches 29.51%. The dissolution rate of almond powder prepared under this technological condition is15 s,the powder is fine and homogeneous without caking phenomenon and it is of good solubility.
引文
[1]刘畅,马鹏利,炎士珂,等.响应面法用于珍珠油杏蛋白饮料稳定剂的优化[J].农产品加工,2018(7):23-25,30.
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[6]何余堂,解玉梅,张晓莉,等.利用响应面法优化杏仁乳状液加热破乳技术[J].食品安全质量检测学报,2015,6(11):4453-4459.
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[11]束天锋,曹玉林,刘艳玲,等.真空低温喷雾干燥机干燥酪蛋白粉工艺研究[J].食品科技,2015,40(4):132-136.
[12]辛修锋,余小林,胡卓炎.杨梅颗粒固体饮料的工艺研究[J].食品与发酵工业,2009,35(2):162-165.
[13]薛少,薛佳宜,任彩霞,等.石榴果粉复合固体饮料的制备工艺及配方研究[J].食品科学技术学报,2016,34(5):78-83,88.
[14]付博飞,奚祝,彭小伟,等.喷雾干燥对固体饮料制备的影响[J].农产品加工,2018(11):62-64.
[15]谢明,王伟良,黄建科,等.基于响应面分析法的小球藻藻粉喷雾干燥工艺优化[J].食品工业科技,2012(6).
[16]卢亚婷,罗仓学.响应曲面法优化雪莲果果粉喷雾干燥工艺研究[J].安徽农业科学,2013,31.
[2]杨晓宇,陈锦屏.杏仁的营养保健功能及其在食品工业中的应用[J].食品科学,2005,26(9):629-631.
[3]葛焱,郭双霜,陈安均,等.草本咖啡粉喷雾干燥工艺及配方研究[J].食品科学,2012,33(12):114-118.
[4]林文,王志祥.喷雾干燥技术及其在制药工业的应用[J].机电信息,2009(11):36-41.
[5]王丽娟,王明力,高晓明,等.喷雾干燥技术在固体饮料中的研究现状[J].贵州农业科学,2010,38(1):155-157.
[6]何余堂,解玉梅,张晓莉,等.利用响应面法优化杏仁乳状液加热破乳技术[J].食品安全质量检测学报,2015,6(11):4453-4459.
[7]周文,陈计峦,宋丽军,等.酶辅助碱法提取新疆甜杏仁浓缩蛋白工艺研究[J].食品工业,2012,33(6):69-71.
[8]王静,王颉,刘文慧,等.麦芽糊精、β-环糊精、CMC和阿拉伯胶对喷雾干燥红枣粉集粉率的影响[J].食品科技,2008(11):77-80.
[9]陈芳,彭珍,刘嘉,等.麦芽糊精对喷雾干燥紫薯全粉理化性质的影响[J].食品工业科技,2014,35(11):134-137,277.
[10]辛明,张娥珍,何全光,等.喷雾干燥芒果粉助干剂研究[J].食品科技,2015,40(1):282-286.
[11]束天锋,曹玉林,刘艳玲,等.真空低温喷雾干燥机干燥酪蛋白粉工艺研究[J].食品科技,2015,40(4):132-136.
[12]辛修锋,余小林,胡卓炎.杨梅颗粒固体饮料的工艺研究[J].食品与发酵工业,2009,35(2):162-165.
[13]薛少,薛佳宜,任彩霞,等.石榴果粉复合固体饮料的制备工艺及配方研究[J].食品科学技术学报,2016,34(5):78-83,88.
[14]付博飞,奚祝,彭小伟,等.喷雾干燥对固体饮料制备的影响[J].农产品加工,2018(11):62-64.
[15]谢明,王伟良,黄建科,等.基于响应面分析法的小球藻藻粉喷雾干燥工艺优化[J].食品工业科技,2012(6).
[16]卢亚婷,罗仓学.响应曲面法优化雪莲果果粉喷雾干燥工艺研究[J].安徽农业科学,2013,31.