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喷雾干燥法制备金银花叶速溶茶的工艺优化

田宁,李瑞峰1,南海娟2*,刘凤芝2

(1 新乡市食品药品监督管理局,河南新乡453000;2 河南科技学院食品学院,河南新乡453003)

摘要:以金银花叶为原料,经水浴震荡提取、旋转蒸发浓缩、喷雾干燥工艺制得金银花叶速溶茶,通过测定干燥效果、产品含水量和得率,确定了喷雾干燥的最适进料浓度、进料流量、进口温度,并对所得金银花叶速溶茶进行了感官评定。结果显示:在入料浓度为3%、流速20mL/min、进口温度155℃的条件下喷雾干燥效果最好,所得金银花叶速溶茶功能成分丰富,携带、饮用方便,必将受到消费者喜爱。

关键词: 金银花叶;喷雾干燥;速溶茶

Optimization of Preparation Technology of Honeysuckle Leaf Instant Tea by Tpray Drying

TIAN Ning1,LI Rui-feng1,NAN Hai-juan2*,LIU Feng-zhi2

(1 Xinxiang City Food and Drug Administration,Xinxiang 453000,China;2 College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

Abstract: Take honeysuckle’s leaves as raw material,honeysuckle leaf instant tea was obtained by the water bath shockextraction,rotary evaporation and spray drying process. The optimum feed concentration,feed flow rate and inlettemperature were determined by measuring the drying effect,water content and yield,meanwhile the honeysuckle leafinstant tea sensory evaluation was conducted. The results showed that the spray drying effect was the best when the feedconcentration was 3%,the flow rate was 20mL/min and the inlet temperature was 155℃,the honeysuckle leaf instanttea contained abundant function composition,easy to carry and drink,and consumers are bound to love.

Key words: honeysuckle leaf;spray drying;instant tea

(2017年第20卷第3期)

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