噴霧干燥法制備調(diào)味柿葉茶固體飲料的工藝研究
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摘 要：以柿葉黃酮類提取物為原料，加入玫瑰花、紅棗提取物調(diào)味，通過噴霧干燥法制備調(diào)味柿葉茶固體飲料。以出粉率為評(píng)價(jià)指標(biāo)，經(jīng)正交試驗(yàn)優(yōu)化確定進(jìn)風(fēng)溫度170 ℃、原料液濃度8%、進(jìn)料速度30 r·min-1為噴霧干燥最佳工藝條件，制得的茶粉固體飲料粉質(zhì)細(xì)膩、流動(dòng)性好、易于沖調(diào)、感官品質(zhì)佳。
關(guān)鍵詞：柿葉；固體飲料；噴霧干燥法；出粉率
Study on the Preparation Technology of Flavored Persimmon Leaf Solid Tea Beverage by Spray Drying
JING Huimin， LIU Xinhua， LIU Zhenxiu， LUO Weiwei， SHI Qinghao， LI Shuqi*
（School of Food Engineering， Tianjin Tianshi College， Tianjin 301700， China）
Abstract： With persimmon leaf flavonoid extract as raw material， adding rose and jujube extracts to flavor， the seasoned persimmon leaf solid tea beverage was prepared by spray drying. Taking the yield of powder as the evaluation index， orthogonal test was optimized to determine the optimal process conditions for spray
drying， such as air inlet temperature was 170 ℃， concentration of raw material liquid was 8% and feed speed was 30 r·min-1. The tea powder solid beverage was prepared with fine powder， good fluidity， easy to be rinsing and good
sensory quality.
Keywords： persimmon leaves; solid beverage; spray drying; powder yield
柿葉為柿樹科柿樹屬植物柿的新鮮或干燥葉[1]。（剩余4186字）