Optimization of Spray Drying Processing of Filtrable Roxburgh rose Juice by Response Surface Analysis

被引：0

作者：

Li K. ^{[1
]}

Xu S. ^{[1
,2
,3
]}

Chang Y. ^{[1
,2
,3
]}

Fei J. ^{[4
]}

Cen S. ^{[5
]}

Chen D. ^{[6
]}

Ma L. ^{[1
,2
,3
]}

机构：

[1] Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang

[2] Guizhou Engineering Research Center for Fruit Processing, Guiyang

[3] Guizhou Collaborative Innovation Center for Fruit Processing, Storage and Safety Control, Guiyang

[4] Guizhou Hengliyuan Natural Biological Technology Co., Ltd., Longli

[5] Guizhou Hongcai Junong Investment Co., Ltd., Liupanshui

[6] Guizhou Chuhao Agricultural Science and Technology Development Co., Ltd., Liupanshui

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 11期

关键词：

processing optimization; response surface analysis; Roxburgh rose; sensory test; spray drying;

D O I：

10.13386/j.issn1002-0306.2022070313

中图分类号：

学科分类号：

摘要：

Filtrable Roxburgh rose juice and maltodextrin were selected as the raw materials and Roxburgh rose powder was prepared by the spray drying technology. The amount of vitamin C, flavone and polyphenol and sensory test score were taken as the indicators. The optimal spray drying processing of filtrable Roxburgh rose juice was investigated by the single factor experiment and response surface analysis. The single factor experiment demonstrated that the optimal application amount of maltodextrin was 15%. In addition, the optimal inlet air temperature and flow rate was 165 ℃ and 1.5 L/h, respectively. The response surface analysis proved that the optimal spray drying processing of filtrable Roxburgh rose juice was as followings: the amount of maltodextrin was 15%, the optimal inlet air temperature and flow rate were 160 ℃ and 1.5 L/h, separately. The Roxburgh rose powder, which was produced by the above optimal processing method and recipe, contained 6722.02 mg/100 g of vitamin C, 1904.02 mg/100 g of flavone, 8122.43 mg/100 g of polyphenol. Furthermore, the sensory test score of Roxburgh rose powder was 83.22. The Roxburgh rose powder had uniform texture and strong Roxburgh rose flavor. The Roxburgh rose powder made by the above method had lower cost, higher nutritive value and easier preparation method. And also, it could be suitable for the industrial production. © 2023 Science and Technology of Food Industry. All rights reserved.

引用

页码：204 / 210

页数：6

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