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玛咖速溶粉制备及其性能
梁辰; 王清亭; 周辉; 王丽卫; 赵兵
2013
Source Publication过程工程学报
Issue03Pages:488-493
Abstract以干玛咖片为原料制备玛咖速溶粉,研究了提取方式、干燥方式、助干剂对玛咖速溶粉营养成分和得率的影响,确定采用超声水提、麦芽糊精作助干剂的喷雾干燥工艺,优化的玛咖速溶粉超声提取工艺条件为:超声功率600W,料液比1g:25mL,超声温度50℃,占空比1:1,超声时间40min,该条件下总可溶性固形物提取率为52.0%.玛咖速溶粉喷雾干燥工艺条件为:玛咖提取液中总可溶性固形物与麦芽糊精质量比1:1,料液浓度0.1g/mL,进风温度220℃,料液温度56℃,料液流量17.46mL/min,进风流量5m3/min,该条件下玛咖速溶粉得率为58.7%,平均粒度为0.21mm,平均速溶时间为2.4s.助干剂对喷雾干燥玛咖速溶粉吸湿有抑制作用.
Keyword玛咖 速溶粉 吸湿性 超声水提 喷雾干燥 麦芽糊精
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/10134
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
梁辰,王清亭,周辉,等. 玛咖速溶粉制备及其性能[J]. 过程工程学报,2013(03):488-493.
APA 梁辰,王清亭,周辉,王丽卫,&赵兵.(2013).玛咖速溶粉制备及其性能.过程工程学报(03),488-493.
MLA 梁辰,et al."玛咖速溶粉制备及其性能".过程工程学报 .03(2013):488-493.
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