正交试验优化喷雾干燥法制备玛咖精粉工艺

doi:10.7506/spkx1002-6630-201416007

食品科学

正交试验优化喷雾干燥法制备玛咖精粉工艺

张雯雯1，郑华1，李坤1，张弘1,*，徐涓1，张丽2

1.中国林业科学研究院资源昆虫研究所，云南昆明 650224；2.西南林业大学林学院，云南昆明 650224

出版日期:2014-08-25 发布日期:2014-08-25
通讯作者: 张弘
基金资助:
国家林业公益性行业科研专项（201004028）

Optimization of Spray Drying Process for the Preparation of Maca Fine Powder

ZHANG Wen-wen1, ZHENG Hua1, LI Kun1, ZHANG Hong1,*, XU Juan1, ZHANG Li2

1. Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China;
2. College of Forestry, Southwest Forestry University, Kunming 650224, China

Online:2014-08-25 Published:2014-08-25
Contact: ZHANG Hong

摘要/Abstract

摘要：

以玛咖块根为原料，经过醇提、浓缩后采用喷雾干燥法制备玛咖精粉，对进料液固形物质量分数、进风温度和热风流速3 个因素进行单因素和正交试验分析，结果表明：进料液固形物质量分数5%、进风温度120 ℃和热风流速0.4 m3/min时制得的玛咖精粉质量最佳，此时玛咖精粉水分含量为21.2 mg/g（含水率2.12%），生物碱含量为15.87 mg/g，水溶性蛋白质含量为1.64 mg/g，VC含量为6.03 mg/g，总糖含量为554.50 mg/g。对优化条件下得到的玛咖精粉超微结构、吸湿性的实验研究表明，优化后的喷雾干燥工艺使得玛咖中的有效成分得以保留，所制备的玛咖精粉可作为玛咖深加工产品的优良原料。

关键词: 玛咖, 精粉, 喷雾干燥

Abstract:

The aim of this study was to develop a maca processing system and provide a reliable method for preparing raw
materials for high-value maca products. For the preparation of maca fine powder, maca tubers were extracted with alcohol,
and the extract was then concentrated by evaporating the ethanol before spray drying. Three operating parameters, viz., feed
concentration, air inlet temperature and airflow rate were investigated. The best spray drying conditions were established by
single-factor and orthogonal array design methods as feed concentration 5%, air inlet temperature 120 ℃ and airflow rate
0.4 m3/min. Under the optimized conditions, the contents of moisture, alkaloid, protein, vitamin C and total sugar of
maca fine powder were 2.12%, 15.87 mg/g, 1.64 mg/g, 6.03 mg/g and 554.50 mg/g, respectively. The ultrastructure and
hygroscopic properties of the maca fine powder showed that the active components of maca were preserved by the optimized
spry-drying process and the final product could be used as an excellent raw materialfor the development of maca products.

Key words: maca, fine powder, spray drying

中图分类号:

TS218

张雯雯1，郑华1，李坤1，张弘1,*，徐涓1，张丽2. 正交试验优化喷雾干燥法制备玛咖精粉工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201416007.

ZHANG Wen-wen1, ZHENG Hua1, LI Kun1, ZHANG Hong1,*, XU Juan1, ZHANG Li2. Optimization of Spray Drying Process for the Preparation of Maca Fine Powder[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416007.

[1]	雷雨晴，王康平，余雄伟，付琴利，刘伟，李述刚. 卵白蛋白-菊糖-茶多酚微胶囊对石榴籽油稳定性的影响[J]. 食品科学, 2020, 41(21): 58-65.
[2]	毛莹，帅晓艳，王惠玲，周兰，李佳，李漫，杨宁，何静仁. 基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析[J]. 食品科学, 2020, 41(2): 267-275.
[3]	李雪，索柯柯，张小苗，伊娟娟，朱家庆，张黎明，康巧珍，郝利民，鲁吉珂. 玛咖活性成分及其淀粉研究进展[J]. 食品科学, 2020, 41(19): 253-262.
[4]	张晓云，闫雪莉，吴锋，顾香玉，赵利娜，张世涛，张红印. 控制桃果实采后病害拮抗酵母的筛选及其固体制剂的制备[J]. 食品科学, 2020, 41(14): 210-216.
[5]	刘雨曦，薛佳，傅宝尚，张玉莹，祁立波，秦磊. 超声波喷雾-冷冻干燥与传统干燥技术制备高汤粉体的比较[J]. 食品科学, 2020, 41(11): 128-134.
[6]	张宏蕊，张九凯，韩建勋，邢冉冉，郑磊，陈颖. 基于代谢组学技术的玛咖产地鉴别[J]. 食品科学, 2019, 40(20): 217-226.
[7]	时文芳，白榕，吕丽爽，李建林，沈丽，张莉，郑铁松. 喷雾干燥和冷冻干燥莲子蛋白结构及其功能特性的比较[J]. 食品科学, 2018, 39(9): 95-101.
[8]	党艳婷，苑鹏，夏凯，韩晓峰，刘士伟，赵可心，周文萱，温霖，李爱民，段胜林. 基于气味指纹图谱的玛咖品质快速鉴定方法[J]. 食品科学, 2018, 39(6): 291-297.
[9]	葛双双，李坤，涂行浩，杜丽清，徐涓，张雯雯，张弘. 余甘子核仁油微胶囊的制备及其稳定性分析[J]. 食品科学, 2018, 39(20): 253-259.
[10]	王月月，段续，任广跃，周四晴. 洋葱精油微胶囊制备工艺优化及其品质分析[J]. 食品科学, 2018, 39(12): 232-238.
[11]	闫忠心，靳义超. 喷雾干燥温度对牦牛乳粉溶解特性的影响[J]. 食品科学, 2016, 37(7): 23-26.
[12]	罗程印，程远渡，易有金，夏菠，周红丽，曹熙. 植物甾醇酯和葛根素复合微胶囊的制备工艺优化[J]. 食品科学, 2016, 37(6): 26-33.
[13]	任广跃，刘亚男，刘航，段续，张伟，俞喜娜. 响应面试验优化酶解辅助喷雾干燥制备怀山药粉工艺[J]. 食品科学, 2016, 37(6): 1-6.
[14]	王元忠，赵艳丽，张霁，金航. 红外光谱结合统计分析对不同产地玛咖的鉴别分类[J]. 食品科学, 2016, 37(4): 169-175.
[15]	杨敏，黄绍军，朱艳琴，孙卉，贺与平，杜萍. 云南不同地区玛咖挥发性成分的GC-MS分析[J]. 食品科学, 2016, 37(2): 132-137.

正交试验优化喷雾干燥法制备玛咖精粉工艺

Optimization of Spray Drying Process for the Preparation of Maca Fine Powder

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价