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黑果枸杞速溶粉的制备工艺研究
杨冬彦; 赵庆生; 赵兵; 查圣华; 王晓东; 赵明霞
2018-12-10
Source Publication食品研究与开发
Volume39Issue:23Pages:68-75
Abstract

以黑果枸杞干果为原料制备黑果枸杞速溶粉。在单因素试验的基础上,采用正交试验优化黑果枸杞花色苷的超声辅助水提工艺,比较热风干燥、超声干燥、冷冻干燥、喷雾干燥对提取物的干燥效果,采用响应面法优化喷雾干燥工艺,并对所得速溶粉的微观形态、粒径大小、溶解时间等进行表征与测量。结果表明:最佳提取工艺为超声功率400 W、料液比1∶20(g/mL)、提取温度20℃、提取时间50 min;喷雾干燥最佳工艺参数为进风温度190℃、进样速度20 mL/min、料液密度1.01 g/mL;喷雾干燥制备的黑果枸杞速溶粉颗粒粒径均一,粒径范围4μm~60μm,平均粒径17μm,平均完全溶解时间为43.4 s,达到行业标准。

Keyword黑果枸杞 花色苷 喷雾干燥 速溶粉
Language中文
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/28855
Collection中国科学院过程工程研究所
Recommended Citation
GB/T 7714
杨冬彦,赵庆生,赵兵,等. 黑果枸杞速溶粉的制备工艺研究[J]. 食品研究与开发,2018,39(23):68-75.
APA 杨冬彦,赵庆生,赵兵,查圣华,王晓东,&赵明霞.(2018).黑果枸杞速溶粉的制备工艺研究.食品研究与开发,39(23),68-75.
MLA 杨冬彦,et al."黑果枸杞速溶粉的制备工艺研究".食品研究与开发 39.23(2018):68-75.
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