›› 2017, Vol. 39 ›› Issue (6): 469-475.
• 论文与报告 • 上一篇 下一篇
叶丽珠1,陈慧斌1,刘智禹2
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摘要: 花蛤熟制加工过程中会产生大量加工副产物汤汁,为了将其开发成调味粉,对经酶解、浓缩后的花蛤蒸煮液进行喷雾干燥,在单因素试验的基础上进一步采用响应面法优化喷雾干燥热风温度、进料温度、总固形物含量等工艺参数。试验结果表明,花蛤蒸煮液制备蛤粉最佳的工艺条件为进料温度60℃、热风温度199℃、总固形物含量30%、雾化压为96 MPa,该条件下蛤粉得率为64.2%,含水率为3.9%。
关键词: 花蛤蒸煮液, 喷雾干燥, 工艺优化, clam cooking liquor, spray drying, parameters optimization
Abstract: A large amount of byproducts of liquor were produced in the process of cooking clam. In order to develop them into the seasoning powders,the clam cooking liquor was spray - dried after enzymatic hydrolysis and concentration. On the basis of single factor study,the following response surface method was used to optimize the parameters of inlet temperature,atomization pressure and total solid content. Results showed that the optimizing parameters of spray-dried clam cooking liquor for powder were:feeding liquor temperature 60℃, inlet temperature 199℃, total solid content 30%,and atomization pressure 96 MPa. The dried powder of yield efficiency was 64.2% and water content was 3.9% under this spray- drying condition.
中图分类号:
TS254
叶丽珠 陈慧斌 刘智禹. 花蛤蒸煮液喷雾干燥法制蛤粉工艺优化研究[J]. , 2017, 39(6): 469-475.
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