李鹏飞1，余倩倩1，苏亚平2，高保军2，程代1*
（1 天津科技大学，食品营养与安全国家重点实验室，天津 300457；
2 山东博华高效生态农业科技有限公司，山东 滨州 256500）
摘要：本论文以冬红海棠果为原料，采用单因素实验和响应面实验优化冬红果粉的喷雾干燥工艺，对果粉的理化特性进行研究，并将海棠果速溶果粉与低聚果糖和红茶粉进行调配制备接受度较高的固体饮料。喷雾干燥的最佳工艺条件为：麦芽糊精浓度22%，乳清蛋白浓度6%，进口温度167℃，出粉率为49.97%，水分含量为2.89%，振实密度为0.40g/mL，果粉的CI 指数为16.96%，休止角为20.67°，溶解时间51s，分散性Q＜0.05，具有较好的流动性和溶解性，平均粒径为4.912μm，跨度为1.03μm，此工艺条件下制得的果粉细腻均匀、无结块现象；将6g 冬红果粉与0.15g 红茶粉、4g 低聚果糖复配可以得到接受度较高的固体饮料，并且具有较高的抗氧化能力。
关键词：冬红海棠果；喷雾干燥；固体饮料
Research and Development of Begonia Fruit Powder and Its Solid Beverage Based on SprayDrying Technology
LI Peng-fei1，YU Qian-qian1，SU Ya-ping2，GAO Bao-jun2，CHENG Dai1*
（1 College of Food Engineering and Biotechnology，Tianjin University of Science&Technology，Tianjin 300457，China；
2 Shandong Bohua High-efficient Ecological Agriculture Science & Technology Co.，Ltd.，Binzhou 256500，China）
Abstract: The spray drying technology of instant fruit powder was optimized by single factor experiment andresponse surface experiment. The optimal process conditions were：the concentration of maltodextrin was 22%（theadditive amount of carrier and the total volume ratio of material）；the concentration of whey protein was 6%（theadditive amount of carrier and the total volume ratio of material）；the inlet temperature was 167℃；the powder yieldwas 49.97%，the moisture content was 2.89%；and the vibration density was 0.40g/mL. The CI index of the powderwas 16.96%；the repose Angle was 20.67° ，the dissolution time was 51s，and the dispersibility Q<0.05，whichshowed good fluidity and solubility. The average particle size of the fruit powder was 4.912μm and the span was1.03μm，indicating that the obtained DongHong fruit powder was uniform and delicate. The obtained fruit powderhas high antioxidant ability. 6g DongHong powders were mixed with 0.15g black tea powders and 4g white sugars toobtain a highly acceptable solid beverage.
Key words: DongHong fruits；spray drying；solid beverage
中图分类号：TS278 文献标志码：A 文章编号：1007-7871（2021）04-0005-09
2021，Vol.24，No.4