| 香芋粉喷雾干燥工艺研究 |
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| 引用本文： | 张浪,雷华平,张辉,刘鹏,王玲娟.香芋粉喷雾干燥工艺研究[J].中国野生植物资源,2020(1):14-17. |
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| 作者姓名： | 张浪 雷华平 张辉 刘鹏 王玲娟 |
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| 作者单位： | 湘南学院药学院 |
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| 基金项目： | 湖南省郴州市科技局科技计划项目(jsyf2017012) |
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| 摘 要： | 我国香芋资源极为丰富,但开发程度远不及山药、甘薯、马铃薯等,所以对香芋加工工艺的研究对其潜在价值的开发具有重要意义。通过单因素试验考察了烫漂温度、烫漂时间、进风温度、进料速度及料液浓度对香芋粉喷雾干燥的影响。试验确定了香芋粉喷雾干燥的最佳工艺为:55℃烫漂10 min、进风温度为180℃、进料速度50 mL/min、料液浓度为0.1 g/mL。
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| 关 键 词： | 香芋粉 喷雾干燥 护色处理 |
Study on Spray Drying of Taro Powder |
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| Affiliation: | (School of Pharmaceutical Sciences,Xiangnan University,Chenzhou 423043,China) |
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| Abstract: | Colocasia resource in China is very rich.But the degree of development is far less than yam,sweet potato,potato and so on.So the study of colocasia processing technology is great significance for the development of its potential value.The single factor experiments were conducted to study the effect of blanching temperature,blanching time,inlet air temperature,feed rate and feed concentration on spray drying of taro powder.The best process of spray drying of taro powder is:55℃blanching 10 min,inlet air temperature 180℃,feed rate 50 mL/min,concentration of material 0.1 g/mL. |
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| Keywords: | Taro powder Spray drying Color protecting |
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