Manufacturing method of Japanese apricot juice powder added with nondigestible maltodextrin

摘要

The manufacturing method of the plum juice powder of the present invention uses indigestible maltodextrin instead of maltodextrin to develop a low-calorie plum juice powder product, thereby making it possible to create a product that satisfies diabetic patients and diet consumers who are reluctant to consume sugar. As a method using the optimal spray conditions predicted using the reaction surface methodology, when the method of the present invention is used, the drying yield and the water solubility index of the powder are the highest, the moisture content is low, the bulk density of the powder is low, and the flowability And it is possible to prepare an optimal plum juice powder with excellent storage properties.