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响应面优化山药固体饮料速溶工艺的研究

鞠  健1,2,乔  宇1,刘河明3,詹泽华1,胡建中2,廖  李1*

(1 湖北省农业科学院农产品加工与核农技术研究所,湖北  武汉  430064;

2 湖北工业大学轻工学部食品与制药工程学院,湖北  武汉  430068;

3 利川市汇川现代农业有限公司,湖北  利川  445400)

摘  要:本文以鲜山药为原料制备山药固体饮料。以饮料溶解度为评价指标对直接干燥法、喷雾干燥法和冷冻干燥法进行比较,从成本及工艺角度考虑后选择直接干燥法进行后续实验。通过单因素实验研究了麦芽糊精、白砂糖、可溶性淀粉的添加量、造粒时的加水量、山药粉粒径、冲调水温和不同种类的淀粉对山药粉固体饮料溶解度的影响。得出对山药粉固体饮料溶解度影响较大的主要因素是造粒时的加水量、糖添加量和麦芽糊精添加比例。在此基础上采用响应面法对其进行优化,得最佳工艺条件:山药粉与麦芽糊精的添加比例为3∶1,造粒时的加水量8g、白砂糖的添加量8%(w/w),在此条件下所制得山药粉固体饮料的溶解度为98.0%。

关键词:山药;干燥方法;响应面法;溶解度

Optimization of Yams Instant Solid Beverage Technology by Response Surface Methodology

JU Jian1, 2,QIAO Yu1,LIU He-ming3,ZHAN Ze-hua1,HU Jian-zhong2,LIAO Li1*

(1 Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/Instituteof Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;

2 College of Food and Pharmaceutical,Hubei University of Technology,Wuhan 430068,China;

3 Lichuan City Inovance Modern Agriculture Co.,Ltd,Lichuan 445400,China)

Abstract: This experiment uses fresh yam as raw material to prepare the solid beverage. On the basis of solubility of solidbeverage,three different milling methods,including drying method,spray drying method and freeze drying method,arecompared. According to the comparison we know that the best methods to prepare the solid beverage solubility is directdrying due to cost and technique. By studying the influence on the solubility of yam solid beverage of six factors which aremaltodextrin quantity,powder particle size,solid drink water temperature,sugar content,water addition of granulationand starch adding quality,it is determined that the main factors to affect the solubility of yam solid drink are proportion ofmaltodextrin add,water added when granulating and sugar content. Based on these three factors,the optimal instantprocessing conditions of yamsolid beverage is studied. The best process conditions of malt dextrin adding ratio is 3∶1;thegranulation water content is 8.0 g;and sugar content is 8%(w/w). Under the optimum technological conditions,the yambeverage solid solubility can be up to 98.0%.

Key words: yam;drying methods;response surface method;solubility

(2016年第19卷第6期)

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