| 黑莓速溶粉加工工艺的研究 |
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| 引用本文： | 周剑忠,单成俊,李莹,刘小莉,王英,张丽霞.黑莓速溶粉加工工艺的研究[J].江西农业学报,2009,21(6):88-89,96. |
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| 作者姓名： | 周剑忠 单成俊 李莹 刘小莉 王英 张丽霞 |
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| 作者单位： | 江苏省农业科学院,农产品加工研究所,江苏,南京210014 |
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| 摘 要： | 探讨了黑莓速溶粉加工的最佳工艺。结果表明:在黑莓原浆中加入0.3%果胶酶、0.15%纤维素酶,能明显降低浆料粘度,提高果汁的产出率;加入0.08%壳聚糖,可以显著提高黑莓汁的澄清度;浓缩后的黑莓汁添加干燥助剂(40%麦芽糊精),控制喷雾干燥进口温度(160℃)和进料速度(50 mL/min),可以生产出分散性好、香味突出的黑莓粉。
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| 关 键 词： | 酶解 澄清 黑莓粉 喷雾干燥 加工工艺 |
Study on Processing Technology for Instant Powdered Blackberry |
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| ZHOU Jian-zhong,SHAN Cheng-jun,LI Ying,LIU Xiao-li,WANG Ying,ZHANG Li-xia.Study on Processing Technology for Instant Powdered Blackberry[J].Acta Agriculturae Jiangxi,2009,21(6):88-89,96. |
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| Authors: | ZHOU Jian-zhong SHAN Cheng-jun LI Ying LIU Xiao-li WANG Ying ZHANG Li-xia |
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| Institution: | Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;Nanjing 210014;China |
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| Abstract: | In this paper,the processing technology for instant powdered blackberry was explored,and the best processing technology was obtained.The results indicate that 0.3% pectinase and 0.15% cellulase in blackberry pulp can significantly reduce the viscosity and increase the output of juice.The addition of 0.08% chitosan can improve the clarity of blackberry juice significantly.Adding drying additives(40% malt-dextrin) into the concentrated blackberry juice for processing through spray-drying at the suitable intak... |
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| Keywords: | Enzymatic hydrolysis Clarity Blackberry powder Spray drying Processing technology |
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