郎双梅，许志颖，崔晓，李树标，陆秀香，徐淑科*

（阜丰集团有限公司，山东 临沂 276600）

摘要：本实验确定了芒果风味固体饮料的最适增稠剂，并优化了喷雾干燥法制备工艺。以感官评分为指标，对比了羧甲基纤维素钠、麦芽糊精和黄原胶对芒果风味固体饮料感官品质的影响。结果表明，添加黄原胶时芒果风味固体饮料产品品质最佳，最佳添加量为0.15 %，感官评分为83.5。以出粉率为指标对喷雾干燥工艺参数进行单因素实验，并采用正交试验优化工艺。结果表明，进风温度165℃，出风温度70℃，进料速度4mL/min 时，芒果固体饮料的出粉率达到最高值28.21 %。制备的芒果固体饮料溶解性、流动性均较好，可以达到固体饮料的产品冲调需求。水分含量低，可以满足长期贮藏的需求。

关键词：芒果风味固体饮料；喷雾干燥法；感官品质；出粉率

Study on the Preparation of Mango Flavor Solid Drinks by Spray Drying Method

LANG Shuang-mei，XU Zhi-ying，CUI Xiao，LI Shu-biao，LU Xiu-xiang，XU Shu-ke

（Fufeng Group Co. Ltd.，Linyi 276600，China）

Abstract: This test determined the most suitable thickener for mango flavor solid drinks and optimized the spraydrying process. The effects of carboxymethyl cellulose sodium，maltodextrin and xanthan gum on the sensory qualityof mango-flavored solid drinks were compared. The results showed that the mango flavor solid beverage with xanthangum had the best quality. The best addition was 0.15% and the sensory score was 83.5. Taking powder yield rate asan index，the parameters of the spray drying process were tested by single factor and optimized by orthogonal test.The results showed that the Inlet air temperature of 165℃，the outlet air temperature of 70℃，the feed speed of 4mL/min and the mango solid collection rate reached a maximum value of 28.21%. The mango solid drinks prepared havebetter solubility and mobility，which can meet the product charging demand of solid drinks. Low moisture content，which can meet the needs of long-term storage.

Key words: mango flavor solid beverage；spray drying method；sensory quality；powder yield rate

中图分类号：TS278     文献标志码：A     文章编号：1007-7871（2022）05-0030-05

2022，Vol.25，No.5