| 棕色蘑菇漂烫液喷雾干燥制备营养精粉工艺优化 |
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| 引用本文： | 李怡彬,赖谱富,陈君琛,翁敏劼,汤葆莎,吴俐.棕色蘑菇漂烫液喷雾干燥制备营养精粉工艺优化[J].福建农业学报,2016(1):74-78. |
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| 作者姓名： | 李怡彬 赖谱富 陈君琛 翁敏劼 汤葆莎 吴俐 |
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| 作者单位： | 福建省农业科学院农业工程技术研究所/福建省农业科学院农产品加工技术研究中心/国家食用菌加工技术研发分中心,福建 福州,350003 |
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| 基金项目： | 农业部公益性行业(农业)科研专项(201303080)；“十二五”国家科技支撑计划项目(2012BAD14B15)；福建省科技计划项目---省属公益类科研院所基本科研专项(2010R1017-4) |
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| 摘 要： | 为充分利用棕色蘑菇漂烫液,采用喷雾干燥制备营养精粉,应用正交实验优化喷雾干燥工艺参数,并分析棕色蘑菇漂烫液喷雾干燥精粉的主要营养成分。结果显示,从抗氧化保留率和得率分析,β-环糊精比麦芽糊精更适宜作棕色蘑菇漂烫液喷雾干燥助干剂;喷雾干燥最佳工艺参数为进风温度150℃、进料总固形物10%、β-环糊精添加率37.50%、雾化压力80MPa,在此条件下精粉得率可达61.36%。营养精粉主要成分为糖类物质和蛋白质,含有17种氨基酸和钙、铁、锌等矿物质,多酚物质达1.25‰。
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| 关 键 词： | 棕色蘑菇 漂烫液 喷雾干燥 工艺优化 营养成分 |
Spray-drying of Agaricus brunescens Blanching Effluent |
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| Abstract: | Effluent from the blanching operation of Agaricus brunescens Peck was spray-dried as a byproduct to recover the nutrients.An orthogonal experiment was conducted to optimize the process,and a chemical analysis performed on the dried powder to evaluate its nutritional value.The results showed that (a)based on the antioxidant retention rate and product yield,β cyclodextrin was preferable tomaltodextrin as adrying aid;(b)the optimized processing conditions includeda hot air temperature at 150 ℃,a total solid content of 10%,aβ cyclodextrin addition of 37.50%,and an atomization pressure at 80 Mpa for the spray dehydration;(c)a productyieldof 61.36% could be realized;and,(d)the spray-dried powder obtained from the process mainly consisted of carbohydrates and proteins of 17 amino acids,as well as small quantities of calcium,iron andzinc,and 1.25 of polyphenols. |
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| Keywords: | Agaricus brunescens Peck blanching water spray drying process optimization nutritional components |
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