文献类型：期刊文献

中文题名：正交试验优化喷雾干燥法制备玛咖精粉工艺

英文题名：Optimization of Spray Drying Process for the Preparation of Maca Fine Powder

作者：张雯雯[1] 郑华[1] 李坤[1] 张弘[1] 徐涓[1] 张丽[2]

第一作者：张雯雯

机构：[1]中国林业科学研究院资源昆虫研究所;[2]西南林业大学林学院

年份：2014

卷号：0

期号：16

起止页码：34-38

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：国家林业公益性行业科研专项(201004028)

语种：中文

中文关键词：玛咖;精粉;喷雾干燥

外文关键词：maca;;fine powder;;spray drying

分类号：TS218

摘要：以玛咖块根为原料,经过醇提、浓缩后采用喷雾干燥法制备玛咖精粉,对进料液固形物质量分数、进风温度和热风流速3个因素进行单因素和正交试验分析,结果表明:进料液固形物质量分数5%、进风温度120℃和热风流速0.4 m3/min时制得的玛咖精粉质量最佳,此时玛咖精粉水分含量为21.2 mg/g(含水率2.12%),生物碱含量为15.87 mg/g,水溶性蛋白质含量为1.64 mg/g,VC含量为6.03 mg/g,总糖含量为554.50 mg/g。对优化条件下得到的玛咖精粉超微结构、吸湿性的实验研究表明,优化后的喷雾干燥工艺使得玛咖中的有效成分得以保留,所制备的玛咖精粉可作为玛咖深加工产品的优良原料。
The aim of this study was to develop a maca processing system and provide a reliable method for preparing raw materials for high-value maca products. For the preparation of maca fine powder, maca tubers were extracted with alcohol, and the extract was then concentrated by evaporating the ethanol before spray drying. Three operating parameters, viz., feed concentration, air inlet temperature and airflow rate were investigated. The best spray drying conditions were established by single-factor and orthogonal array design methods as feed concentration 5%, air inlet temperature 120 ℃ and airflow rate 0.4 m3/min. Under the optimized conditions, the contents of moisture, alkaloid, protein, vitamin C and total sugar of maca fine powder were 2.12%, 15.87 mg/g, 1.64 mg/g, 6.03 mg/g and 554.50 mg/g, respectively. The ultrastructure and hygroscopic properties of the maca fine powder showed that the active components of maca were preserved by the optimized spry-drying process and the final product could be used as an excellent raw materialfor the development of maca products.