Abstract: This study aimed to find the best conditions for the extraction, spray drying and formulation of herbal coffee powder. Third repeated extraction at a material/liquid ratio of 1:15 (g/L) for 20 min each time provided a high powder yield. High-quality herbal coffee powder was obtained through spray drying at an inlet temperature of 140 ℃, a feed flow rate of 350 mL/h, and a fan frequency of 55 Hz. The optimal amounts of maltodextrin, β-cyclodextrin, arboxymethylcellulose and arabic gum added to herbal coffee powder, as optimized by one-factor-at-a-time and orthogonal array design methods, were 30%, 4.5%, 0.12% and 1.5%, respectively.

Key words: herbal coffee, extraction, spray drying, formulation