张馨予1，马鹏利1，冬子众1，李昀1，2*
（1 天津农学院食品科学与生物工程学院，天津300384；2 天津市农副产品深加工技术工程中心，天津300384）
摘要：以珍珠油杏杏仁为原料制备蛋白饮料，采用单因素实验和响应面试验优化杏仁蛋白饮料的喷雾干燥工艺。喷雾干燥时选用的助干剂为麦芽糊精，杏仁蛋白饮料喷雾干燥最佳浓度为20%，杏仁蛋白饮料喷雾干燥最佳工艺条件为：进风压力为23KPa，进风温度为120℃，进料速度为6mL/min，助干剂用量为4%，得粉率达到29.51%。此工艺条件下制得的杏仁粉末细腻均匀、无结块现象；杏仁粉末颗粒的溶解速度为15s，溶解性较佳。
关键词：杏仁粉；喷雾干燥；固体饮料；响应面分析
Optimization of Spray Drying Parameters of Protein Powder by Response Surface Methodology
ZHANG Xin-yu1，MA Peng-li1，DONG Zi-zhong1，LI Yun1，2*
（1 College of Food Science and Bioengineering，Tianjin Agricultural College，Tianjin 300384，China；2 Tianjin Agricultural Products Processing Technology Center，Tianjin 300384，China）
Abstract: Protein beverage was prepared fromPearl oil apricot kernel，and single factor test and response surface test wereused to optimize the spray drying technology of almond protein beverage. The optimum concentration of spray dryingfor spray drying is malt dextrin. The optimum concentration of spray drying for apricot protein drinks is 20%. Theoptimum technological conditions for spray drying of almond protein beverage are as follows: the air inlet pressure is23KPa，the air inlet temperature is 120℃，the feeding speed is 6mL/min，the dosage of the auxiliary agent is 4%，andthe powder rate reaches 29.51%. The dissolution rate of almond powder prepared under this technological condition is15s，the powder is fine and homogeneous without caking phenomenon and it is of good solubility.
Key words: almond powder；spray drying；solid beverage；response surface analysis
（2018年第21卷第6期）