山楂果粉喷雾干燥参数工艺研究

摘要

Taking the big hawthorn fruit of Guangxi as the raw material,maltodextrin,white sugar,lecithin and cyclodextrin as excipients, single factor and orthogonal experiments were used to study the hawthorn fruit powder spray drying process.The effects of inlet temperature,material concentration,atomizer speed and feed speed on the spray drying quality of hawthorn fruit powder were studied.The results showed that:the inlet air temperature was 160℃,the concentration of material was 20 %,the speed of atomizer was 21 000 r/min,the feed flow rate was 35 r/min,the yield was 35.98 % and the moisture content was 4.08 %.%以广西大果山楂果为原料,麦芽糊精、白砂糖、卵磷脂、环状糊精为辅料,采用单因素及正交试验研究山楂果粉喷雾干燥工艺.研究以进口温度、物料浓度、雾化器转速、进料速度为变化参数对山楂果粉喷雾干燥品质的影响.结果表明:进风温度160℃、物料浓度20 %、雾化器转速21000 r/min、进料流量35 r/min的效果最好,出粉率达35.98 %,水分含量为4.08 %.