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.