红枣粉喷雾干燥加工工艺优化
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摘要
本研究通过向枣浆中加入大豆蛋白和果胶酶来优化红枣粉的喷雾干燥加工工艺,在单因素实验的基础上,利用响应面分析法优化料液浓度、进风温度、雾化器转速,以红枣粉集粉率和水分含量为响应值,最终得出喷雾干燥红枣粉的最优工艺参数:进料浓度18%,雾化器转速440 r/s,进风温度170℃,在此条件下经验证实验所得红枣粉出粉率为57.81%±0.75%,含水量4.76%±0.08%。此方法提高了红枣粉集粉率,改善了红枣粉的品质,为红枣制粉深入研究提供参考。
In this study,the process of spray drying of jujube powder was optimized by adding soybean protein and pectinase to jujube pulp.Based on the single-factor experiments,the response surface analysis was used to optimize the feed concentration,the inlet air temperature and the atomizer speed with the jujube powder collection rate and moisture content as the response value.The results showed that the optimum technological parameters of spray-dried jujube powder were as follows: Feed concentration 18%,atomizer speed 440 r/s,inlet air temperature 170 ℃,the yield of jujube powder was 57.81% ± 0.75%,moisture content was 4.76% ± 0.08%.This method increased the rate of jujube powder,improved the quality of jujube powder,which provided a reference for in-depth study of jujube powder.
In this study,the process of spray drying of jujube powder was optimized by adding soybean protein and pectinase to jujube pulp.Based on the single-factor experiments,the response surface analysis was used to optimize the feed concentration,the inlet air temperature and the atomizer speed with the jujube powder collection rate and moisture content as the response value.The results showed that the optimum technological parameters of spray-dried jujube powder were as follows: Feed concentration 18%,atomizer speed 440 r/s,inlet air temperature 170 ℃,the yield of jujube powder was 57.81% ± 0.75%,moisture content was 4.76% ± 0.08%.This method increased the rate of jujube powder,improved the quality of jujube powder,which provided a reference for in-depth study of jujube powder.
引文
[1]刘聪.新疆红枣的功能性成分及加工工艺的研究[D].杭州:浙江大学,2014.
[2]周禹含,毕金峰,陈芹芹,等.中国红枣加工及产业发展现状[J].食品与机械,2013,29(4):214-217.
[3]Zhao H X,Zhang H S,Yang S F.Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube[J].Food Science and Human Wellness,2014,3(3-4):183-190.
[4]王小媛,王文静,纵伟,等.红枣粉对小麦面团特性以及微观结构的影响[J].食品工业科技,2018,39(9):28-32,39.
[5]王刚,王新才.红枣喷雾干燥工艺优化[J].现代食品,2016(14):105-106.
[6]马超,和法涛,葛邦国,等.喷雾干燥枣粉工艺优化[J].食品工业,2016,37(10):27-29.
[7]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,2008,33(11):77-80.
[8]林勤保,高大维,李国基,等.枣粉喷雾干燥的初步研究[J].食品科学,1997(9):37-40.
[9]王静,王颉,刘文慧,等.枣粉喷雾干燥工艺研究[J].农业工程技术:农产品加工,2007(4):29-31.
[10]V K Singh,Sheela Pandey,Akash Pare,R B Singh.Optimization of process parameters for the production of spray dried Ber(Ziziphus jujube L.)powder[J].Journal of Food Science and Technology,2014,51(12):3956-3962
[11]聂小伟.红枣粉加工工艺的研究[D].西安:陕西科技大学,2011.
[12]吴振,杨勇,詹永,等.响应曲面法优化冬菜副产物酶解液喷雾干燥工艺[J].食品工业科技,2012,33(21):249-253.
[13]中华人民共和国卫生部.GB7101-2015食品安全国家标准饮料[S].北京:中国标准出版社,2015.
[14]Patel R P,Patel M P,Suthar A M.Spray drying technology:an overview[J].Indian Journal of Science and Technology,2009,9-10(2):44-47.
[2]周禹含,毕金峰,陈芹芹,等.中国红枣加工及产业发展现状[J].食品与机械,2013,29(4):214-217.
[3]Zhao H X,Zhang H S,Yang S F.Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube[J].Food Science and Human Wellness,2014,3(3-4):183-190.
[4]王小媛,王文静,纵伟,等.红枣粉对小麦面团特性以及微观结构的影响[J].食品工业科技,2018,39(9):28-32,39.
[5]王刚,王新才.红枣喷雾干燥工艺优化[J].现代食品,2016(14):105-106.
[6]马超,和法涛,葛邦国,等.喷雾干燥枣粉工艺优化[J].食品工业,2016,37(10):27-29.
[7]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,2008,33(11):77-80.
[8]林勤保,高大维,李国基,等.枣粉喷雾干燥的初步研究[J].食品科学,1997(9):37-40.
[9]王静,王颉,刘文慧,等.枣粉喷雾干燥工艺研究[J].农业工程技术:农产品加工,2007(4):29-31.
[10]V K Singh,Sheela Pandey,Akash Pare,R B Singh.Optimization of process parameters for the production of spray dried Ber(Ziziphus jujube L.)powder[J].Journal of Food Science and Technology,2014,51(12):3956-3962
[11]聂小伟.红枣粉加工工艺的研究[D].西安:陕西科技大学,2011.
[12]吴振,杨勇,詹永,等.响应曲面法优化冬菜副产物酶解液喷雾干燥工艺[J].食品工业科技,2012,33(21):249-253.
[13]中华人民共和国卫生部.GB7101-2015食品安全国家标准饮料[S].北京:中国标准出版社,2015.
[14]Patel R P,Patel M P,Suthar A M.Spray drying technology:an overview[J].Indian Journal of Science and Technology,2009,9-10(2):44-47.