The Formula And Processing Technology Of Honey-papaya Powder

The nutritional and healthy function of honey and papaya has been widely publicized. In this paper, the spray drying processing technology on honey-papaya powder was studied preliminarily, and the major results were as follows:1. Using three kinds of drying adjuvant, the mixture of honey and papaya juice was dried by spray drying method. Considering the spray drying phenomenon and products texture, maltdextrin andβ-cyclodextrin were chosen as the main drying adjuvants.2. The effsets of solid matter ratio of papaya juice to honey, maltdextrin addition andβ-cyclodextrin addition on the honey-papaya powder sense evaluation were studied by the single factor and orthogonal experiments. Combined with the sensory evaluation scores, the optimum formula of honey-papaya powder was: solid matter ratio of papaya juice to honey of 2:1, maltodextrin addition of 80 %,β-cyclodextrin addition of 15 %.3. The influence of diffierent factors (gum arabic, soluble starch, CMC-Na) on the solubility and fluidity of honey-papaya powder was studied. The single factor experiments and orthogonal experiments were carried out to optimize the accessories formula. Based on an overall consideration of various factors, the best formula was determined: soluble starch addition of 4.5 %, gum arabic addition of 0.5 %, CMC-Na addition of 0.75 %. The products obtained by this formula had good solubility and fluidity.4. Using the optimal formula, the spray drying processing parameters were optimized. Based on the single factor experiments, quadratic orthogonal rotation experiments were designed to built the regression models about inlet temperature (X₁), feed rate (X₂), compressed air flow (X₃) and yield (Y1), water content (Y2), the regression equations were as follows: Y1=42.18307+1.10733X₁-0.30238X₂+0.89016X₃-0.78863X₁²-0.83283X₂²-0.74444X₃²-0.075X₁X₂+0.175X₁X₃-0.2X₂X₃ Y2=2.30272-0.00677X₁-0.03409X₂-0.03321X₃+0.04147X₁²+0.05208X₂²+0.022384X₃²+0.00375X₁X₂+0.00525X₁X₃+0.01275X₂X₃The regression equations can fit actual experiments perfectly. The optimum spray drying condition was: inlet temperature of 166℃, feed rate of 15 mL/min, compressed air flow of 859 L/h。 5. The physical and chemical indexes of honey-papaya powder obtained with the best formula and best processing parameters were tested. It showed that the honey-papaya powder had good solubility and fluidity, and the change of the main nutritional components before and after spray drying was not significant.