Spray Drying Technology Applied Research In The Health Food

In this paper,spray drying technology was used in thermosensitive materials and nutritious foods such as low-cholesterol egg yolk powder and Starntonia Chinensis health solid beverage. The main contents and conclusions were as follows:(1)Study on the craft of low-cholesterol egg yolk powderFirst,some factors such as pH value,stirring time,operating temperature and the mol ratio ofβ-CD to cholesterol content etc.were selected to test the influence to the rate of cholesterol removal.Then,the best pH value and the best ratio of the amount of addition water to liquid egg yolk which were 10.5 and 3:1 respectively were obtained and operating temperature,stirring time and the mol ratio ofβ-CD to cholesterol content were used as the main factors.The egg yolk cholesterol removal process had been optimized.Using Design-Expert7.0 to design test and analyze the test data,the regression equation was obtained:Y=10.95X₁-3.22X₂+143.73X₃+0.12X₁X₂-0.5X₁X₃+0.45X₂X₃-0.1X₁²-0.22X₂²-14.96X₃²-456.64With the regression equation,the best process was obtained as follow:the operating temperature,stirring time and molar ratio ofβ-CD to cholesterol content were 50℃,11 min, 4.1:1,respectively.Under these conditions,the cholesterol removal rate achieved maximum of 92.16%.In this trial,the effect of the spray drying process parameters on the quality of low-cholesterol egg yolk powder was studied and then the best spray drying process was obtained as follow:the input air temperature and the output air temperature were 180℃and 80℃respectively.At the same time,compared with the common egg yolk powder,the functional characters of low cholesterol egg yolk powder had been changed:emulsifying capacity and frothiness were enhanced.(2) Study on the craft of Starntonia Chinensis health solid beverageExploring some formulas play effect on sensory quality,such as different drying aid,ratio of sugar to acid etc,the best drying aid and ratio of sugar to acid which were maltodextrin and 39, respectively were obtained.The formulas were optimized in the orthogonal trials,and the best formula was obtained as follow:Acesulfame-K(AK):sucrose,the addition of CMC,drying aid coefficient k and the addition of essence were 3:1,1.2%,1.75 and 1:10000,respectively.Under these conditions,the sensory quality of Starntonia Chinensis health solid beverage achieved the best.In this trail,the effects of the spray drying process parameters on the activity of superoxide dismutase(SOD) in Starntonia Chinensis health solid beverage had been researched and then the input air temperature and output temperature were used as the main factors.The Design-Expert7.0 software was used in optimizing spray drying process and analyzing the test data,then the regression equation was obtained:Y=821.02-31.27X₁+98.74X₂-0.39X₁X₂+0.71X₁²-0.21X₂²With the regression equation,the best spray drying processes were obtained as follow:the input air temperature and the output air temperature were 173℃and 73℃respectively.Under these conditions,the SOD activity reached maximum of 1745.28U/g,and the color,fragrance and flavor of Starntonia Chinensis health solid beverage were good.