响应面优化刺梨清汁喷雾干燥制粉工艺

李凯; 许粟; 常云鹤; 费建军; 岑顺友; 陈大龙; 马立志

doi:10.13386/j.issn1002-0306.2022070313

响应面优化刺梨清汁喷雾干燥制粉工艺

doi: 10.13386/j.issn1002-0306.2022070313

李凯^1,,
许粟^{1, 2, 3},
常云鹤^{1, 2, 3},
费建军⁴,
岑顺友⁵,
陈大龙⁶,
马立志^{1, 2, 3, ,}

1.
贵阳学院食品与制药工程学院，贵州贵阳 550005
2.
贵州省果品加工工程技术研究中心，贵州贵阳 550005
3.
贵州省果品加工、贮藏与安全控制协同创新中心，贵州贵阳 550005
4.
贵州恒力源天然生物科技有限公司，贵州龙里县 551200
5.
贵州宏财聚农投资有限责任公司，贵州六盘水 553000
6.
贵州初好农业科技开发有限公司，贵州六盘水 553000

基金项目: 贵州省科技计划定向重点项目（黔科合支撑[2022]重点015号）；贵阳市科技计划项目（筑科合同[2022]5-13）；六盘水市科技支撑—农业攻关项目（52020—2019—N—02）；中央引导地方科技发展资金项目（黔科中引地[2021]4009）；贵州省科技计划项目（课题）（黔科合成果[2021]一般046）；2021年贵阳学院硕士研究生科研基金项目（GYU-YJS[2021]-48）。

详细信息

作者简介:
李凯（1991−），男，硕士，研究方向：食品加工理论及工程化技术，E-mail：1357538161@qq.com

通讯作者:
马立志（1964−），男，硕士，教授，研究方向：农产品加工，E-mail：418829419@qq.com

中图分类号: TS255.4
计量
- 文章访问数: 111
- HTML全文浏览量: 12
- PDF下载量: 13
- 被引次数: 0
出版历程
- 收稿日期: 2022-08-02
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

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

LI Kai^1
,,
XU Su^{1, 2, 3},
CHANG Yunhe^{1, 2, 3},
FEI Jianjun⁴,
CEN Shunyou⁵,
CHEN Dalong⁶,
MA Lizhi^{1, 2, 3
, ,}

1.
Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China
2.
Guizhou Engineering Research Center for Fruit Processing, Guiyang 550005, China
3.
Guizhou Collaborative Innovation Center for Fruit Processing, Storage and Safety Control, Guiyang 550005, China
4.
Guizhou Hengliyuan Natural Biological Technology Co., Ltd., Longli 551200, China
5.
Guizhou Hongcai Junong Investment Co., Ltd., Liupanshui 553000, China
6.
Guizhou Chuhao Agricultural Science and Technology Development Co., Ltd., Liupanshui 553000, China

摘要

摘要: 本研究以刺梨清汁、麦芽糊精为主要原料，通过喷雾干燥技术制备刺梨粉；以刺梨粉中维生素C含量、黄酮含量、多酚含量及感官评价综合评分为指标，通过刺梨清汁喷雾干燥单因素实验和响应面优化试验，研究刺梨清汁喷雾干燥制粉最佳工艺条件。单因素实验结果表明：麦芽糊精最适添加量为15%、最适进风温度为165 ℃、最适进料流量为1.5 L/h。响应面试验结果表明：麦芽糊精最适添加量为15%、最适进风温度为160 ℃、最适进料流量为1.5 L/h，在此条件下制备的刺梨粉品质最佳，其刺梨粉维生素C含量为6722.02 mg/100 g，黄酮含量为1904.02 mg/100 g，多酚含量为8122.43 mg/100 g，感官综合评判总分达到83.22分，刺梨粉组织状态均匀、具有明显的刺梨香气。本研究所制备的刺梨粉成本较低，营养价值较高，且制备方法简单，适合于工业化生产。
- 刺梨 /
- 喷雾干燥 /
- 工艺优化 /
- 响应面法 /
- 感官综合评判
Abstract: 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.
- Roxburgh rose /
- spray drying /
- processing optimization /
- response surface analysis /
- sensory test

HTML全文

图 1 麦芽糊精添加量对刺梨粉指标的影响

Figure 1. Effect of maltodextrin addition on the indicators of Roxburgh rose powder

注：图中同一指标不同字母表示差异性显著（P<0.05）；图2~图3同。

下载: 全尺寸图片幻灯片

图 2 进风温度对刺梨粉指标的影响

Figure 2. Effect of inlet air temperature on the indicators of Roxburgh rose powder

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图 3 进料流量对刺梨粉指标的影响

Figure 3. Effect of feed flow on the indicators of Roxburgh rose powder

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图 4 进风温度与进料流量交互作用的响应面图

Figure 4. Interactive response surface diagram of inlet air temperature and flow rate

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表 1 响应面3因素3水平试验设计

Table 1. Three-factor and three-level response surface experimental design

水平	因素
水平	A麦芽糊精添加量（%）	B进风温度（℃）	C进料流量（L/h）
−1	13	150	1.2
0	15	165	1.5
1	17	180	1.8

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表 2 刺梨粉感官综合评判评分细则

Table 2. Sensory grading rules of Roxburgh rose powder

指标及权重	级别
指标及权重	优（100~80）	良（79~60）	中（59~40）	差（39~0）
色泽（20%）	黄白色	黄色	棕黄色	褐黄色
香气（10%）	刺梨特征香味浓郁	刺梨特征香味清淡	刺梨香味不足，带有少许异味	无刺梨香味，有糊味产生
组织状态（40%）	粉末颗粒细小、均匀，挤压分散效果好	粉末颗粒细小、均匀，挤压分散效果一般	粉末颗粒大小不均，挤压易结块	结块、无粉末颗粒
溶解速度（30%）	溶解速度快	溶解速度一般	溶解速度慢、需搅拌溶解	溶解速度慢、需搅拌溶解，搅拌时有粘璧现象

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表 3 响应面分析试验设计及结果

Table 3. Response surface analysis test design and results

试验号	A （%）	B （℃）	C （L/h）	Y₁ （mg/100 g）	Y₂ （mg/100 g）	Y₃ （mg/100 g）	Y₄（分）
1	13	150	1.5	5862.11	1521.52	6885.79	74.5
2	17	150	1.5	5494.44	1444.82	6685.90	71.1
3	13	180	1.5	5513.23	1485.02	6760.58	67.6
4	17	180	1.5	5048.32	1400.42	5933.23	64.1
5	13	165	1.2	5078.56	1414.78	6010.35	62
6	17	165	1.2	4600.26	1372.48	5497.76	58.4
7	13	165	1.8	5428.48	1501.57	6487.56	69
8	17	165	1.8	5278.17	1460.00	6207.92	67
9	15	150	1.2	6099.13	1687.08	7316.54	77.8
10	15	180	1.2	5866.23	1622.66	6954.63	64.4
11	15	150	1.8	6232.77	1698.05	7568.27	80.4
12	15	180	1.8	6023.56	1644.18	7198.74	76.5
13	15	165	1.5	6527.98	1805.71	7801.57	82.9
14	15	165	1.5	6437.98	1792.81	7704.01	81.8
15	15	165	1.5	6637.98	1836.13	7933.03	84.3
16	15	165	1.5	6614.98	1829.77	7905.54	84
17	15	165	1.5	6711.98	1856.6	8021.47	85.3

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表 4 维生素C回归模型方差分析

Table 4. Regression model analysis of variance of vitamin C

变异源	平方和	自由度	均方	F 值	P 值	显著性
模型	6404000	9	711600	37.36	<0.0001	**
A-麦芽糊精	266900	1	266900	14.01	0.0072	**
B-进风温度	191300	1	191300	10.04	0.0157	*
C-进料流量	217400	1	217400	11.41	0.0118	*
AB	2363.9	1	2363.9	0.12	0.735
AC	26894.36	1	26894.36	1.41	0.2735
BC	140.3	1	140.3	0.007366	0.934
A²	4492000	1	4492000	235.83	<0.0001	**
B²	22932.38	1	22932.38	1.2	0.3088
C²	879200	1	879200	46.16	0.0003	**
残差	133300	7	19046.57
失拟值	88637.22	3	29545.74	2.64	0.1854	不显著
纯误差	44688.8	4	11172.2
总和	6538000	16
					R²=0.9796	R²_adj=0.9534
注：表示差异显著P<0.05，*表示差异极显著P<0.01，表5~表7同。

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表 5 黄酮回归模型方差分析

Table 5. Regression model analysis of variance of flavone

变异源	平方和	自由度	均方	F 值	P 值	显著性
模型	464400	9	51604.55	60.32	<0.0001	**
A-麦芽糊精	7513.54	1	7513.54	8.78	0.021	*
B-进风温度	4959.58	1	4959.58	5.8	0.0469	*
C-进料流量	5345.78	1	5345.78	6.25	0.041	*
AB	15.6	1	15.6	0.018	0.8964
AC	0.13	1	0.13	0.0001557	0.9904
BC	27.83	1	27.83	0.033	0.862
A²	362800	1	362800	424.02	<0.0001	**
B²	19319.16	1	19319.16	22.58	0.0021	**
C²	36789.4	1	36789.4	43	0.0003	**
残差	5988.61	7	855.52
失拟值	3438.29	3	1146.1	1.8	0.2871	不显著
纯误差	2550.32	4	637.58
总和	470400	16
					R²=0.9873	R²_adj=0.9709

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表 6 多酚回归模型方差分析

Table 6. Regression model analysis of variance of polyphenol

变异源	平方和	自由度	均方	F 值	P 值	显著性
模型	9639000	9	1071000	57.79	< 0.0001	**
A-麦芽糊精	413800	1	413800	22.33	0.0021	**
B-进风温度	323700	1	323700	17.47	0.0041	**
C-进料流量	354100	1	354100	19.11	0.0033	**
AB	98426.51	1	98426.51	5.31	0.0546
AC	13566.43	1	13566.43	0.73	0.4205
BC	14.52	1	14.52	0.0007833	0.9785
A²	6660000	1	6660000	359.38	< 0.0001	**
B²	10130.43	1	10130.43	0.55	0.4837
C²	1342000	1	1342000	72.41	< 0.0001	**
残差	129700	7	18532.37
失拟值	69361.01	3	23120.34	1.53	0.3362	不显著
纯误差	60365.58	4	15091.4
总和	9769000	16
					R²=0.9867	R²_adj=0.9696

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表 7 感官综合评判总分回归模型方差分析

Table 7. Regression model analysis of sensory comprehensive evaluation total score

变异源	平方和	自由度	均方	F 值	P 值	显著性
模型	1224.82	9	136.09	105.74	<0.0001	**
A-麦芽糊精	19.53	1	19.53	15.17	0.0059	**
B-进风温度	121.68	1	121.68	94.54	<0.0001	**
C-进料流量	114.76	1	114.76	89.16	<0.0001	**
AB	0.0025	1	0.0025	0.001942	0.9661
AC	0.64	1	0.64	0.5	0.5035
BC	22.56	1	22.56	17.53	0.0041	**
A²	658.42	1	658.42	511.57	<0.0001	**
B²	14.1	1	14.1	10.96	0.0129	*
C²	209.57	1	209.57	162.83	<0.0001	**
残差	9.01	7	1.29
失拟值	1.76	3	0.59	0.32	0.8098	不显著
纯误差	7.25	4	1.81
总和	1233.83	16
					R²=0.9927	R²_adj=0.9833

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