Study On Spray Drying Technology And Quality Stability Of Hawthorn Powder

Hawthorn is rich in nutrition,and has a variety of health care effects,is an important medicine and food dual-use fruit,favored by people.In recent years,as hawthorn planting industry rapid development and hawthorn traditional processing product market atrocity,bring about hawthorn serious contradiction between supply and demand.New processing technology and product development become the only way to solve this contradiction.With the development of food industry and people's yearning for a better life,high added value,convenient hawthorn processing products become the direction of hawthorn processing development.Fruit and vegetable powder has become one of the most widely used alternative products for fresh fruits or vegetables in off-season due to its easy preservation,high nutritional value and convenient use.Spray drying technology has become the most common technology for rapid dehydration of fruits and vegetables to keep powder quality stable because of low raw material requirements and low energy consumption.Therefore,in this study,hawthorn meat was used as raw material to study the effects of kinds of auxiliary materials,addition amount and technological parameters on spray-dried hawthorn fruit powder,and to explore the change rule of physical and chemical indexes of hawthorn fruit powder during storage.The main results are as follows:(1)The effect of pretreatment technology on spray drying and product quality.The study found that hawthorn and the water to water ratio of 1: 9,hawthorn minced meat rehydration fully,hawthorn pulp in the colloid mill tooth gap can be smoothly circulatory,to achieve the desired effect of spray drying.When the homogenization time is 6 min and the homogenization pressure is 40 MPa,the fluidity,solubility and spray drying effect of spray dried hawthorn powder are the best.(2)The effect of excipients on the quality of spray dried hawthorn powder was studied.The results of single factor experiment and orthogonal experiment show that the primary and secondary factors affecting the powder collection rate and sensory evaluation are: maltodextrin addition > lecithin addition > cyclodextrin addition > gum arabic addition;The optimum addition of auxiliary materials is 30% maltodextrin and 6% ?-Cyclodextrin,2.5% lecithin and0.8% gum arabic.Under these conditions,the phenomenon of sticking of hawthorn powder in spray drying process is obviously reduced,the rate of powder collection is obviously improved(P<0.05),the rate of collecting powder is up to 37.61±0.04%,and the solubility,fluidity and sensory evaluation of Hawthorn are improved.The sensory evaluation is 85±0.50.(3)The effect of spray drying process on the quality of hawthorn powder was studied.The three factors of peristaltic pump speed,inlet air temperature and atomizer frequency were optimized.The experiment proved that the best spray drying process was: the peristaltic pump speed was 22 rpm,the inlet air temperature was 160 degrees,and the atomizer frequency was420 Hz.This process was used for verifying experiments,and the powder collecting rate of spray dried hawthorn powder was 41.98±0.05%.(4)Comparison of quality between spray dried hawthorn powder and vacuum freeze dried Hawthorn powder.The reducing sugar content and flavonoid content of vacuum freeze-dried hawthorn powder were higher(P<0.05).The water content of spray dried hawthorn powder was lower(P<0.05),the dissolution rate was faster(P<0.05),and the color difference was not significant(P>0.05).The microstructure of spray dried hawthorn powder was spherical and granular,and it had the same group type as vacuum dried hawthorn powder,and the sensory score was higher.(5)The quality and stability of spray dried hawthorn powder at normal temperature were studied based on the water content,flavonoids content,reducing sugar content,total acid content,color,microbiological and sensory evaluation of hawthorn powder.The results showed that the physical and chemical indexes and microbial indexes of hawthorn powder did not change significantly during storage(0 ? 75 days)(P > 0.05).