柚子粉的喷雾干燥法制备及复合柚子茶粉配方工艺优化

Spray drying preparation of pomelo powder and formulation and processing optimization of compound pomelo tea powder

中文关键词:  喷雾干燥  配方工艺  速溶柚子茶粉

英文关键词:spray drying  formulation and processing  compound pomelo tea powder

中文摘要:

      目的 优化喷雾干燥柚子粉工艺和复合柚子茶粉配方。方法 本研究首先以感官评价为指标确定了柚子外果皮的脱苦加工工艺和柚子粉喷雾干燥的加工工艺。其次采用麦芽糊精、喷雾干燥的柚子肉粉、柚子外果皮粉、无水柠檬酸、白糖、茉莉花茶粉为原料制作复合柚子茶粉。以分散性和感官评价为指标, 通过单因素试验和正交试验分析, 优化了复合柚子茶粉的配方和制作工艺。结果 柚子外果皮最佳脱苦工艺参数为: 水浴温度50 ℃, 水浴时间40 min, β-环状糊精1.8%; 喷雾干燥的最佳加工工艺为: 入风口温度160 ℃, 出风温度60 ℃, 进料流速2 mL/min, 风速3 m3/min, 气压0.1 MPa; 复合柚子茶粉的最佳工艺配方为: 柚子肉粉0.6%, 柚子外果皮粉0.2%, 茉莉花茶粉0.1%, 白糖5%, 无水柠檬酸0.05%, 麦芽糊精0.4%。最佳配方的复合柚子茶粉分散性为13.19 s, 感官评分为76.3, 综合评分为97.45, 具有茉莉花茶的风味和柚子的清香。结论 该工艺对柚子的高值化利用具有借鉴意义。

英文摘要:

      Objective To optimize the process of spray drying pomelo powder and the formula of compound pomelo tea powder. Methods This study focused on optimizing the de-bittering process of pomelo peel powder and the spray drying parameters of pomelo powder, using sensory evaluation as key indicators. Subsequently, compound pomelo tea powder was made using maltodextrin, spray-dried pomelo pulp powder, pomelo outer peel powder, anhydrous citric acid, white sugar, and jasmine tea powder as raw materials. The formulation and production process of the compound pomelo tea powder were optimized through single-factor experiments and orthogonal experiments, with dispersibility and sensory evaluation serving as the key indicators. Results The optimal de-bittering process was achieved by treating pomelo peel in a water bath at 50 ℃ for 40 minutes with the addition of 1.8% β-cyclodextrin. The spray drying parameters were optimized with an inlet temperature of 160 ℃, an outlet temperature of 60 ℃, a feed flow rate of 2 mL/min, an air velocity of 3 m3/min, and an air pressure of 0.1 MPa. The final formulation of compound pomelo tea powder included 0.6% of pomelo pulp powder, 0.2% of pomelo outer peel powder, 0.1% of jasmine tea powder, 5% of sugar, 0.05% of anhydrous citric acid, and 0.4% of maltodextrin. The optimized product demonstrated excellent dispersibility 13.19 s, a high sensory evaluation score 76.3, and an overall score of 97.45, while retaining the distinct aroma of pomelo and the flavor of jasmine tea. Conclusion This process offers a promising approach for the industrial production of high-quality compound beverages.