喷雾干燥法制备调味柿叶茶固体饮料的工艺研究

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摘 要：以柿叶黄酮类提取物为原料，加入玫瑰花、红枣提取物调味，通过喷雾干燥法制备调味柿叶茶固体饮料。以出粉率为评价指标，经正交试验优化确定进风温度170 ℃、原料液浓度8%、进料速度30 r·min-1为喷雾干燥最佳工艺条件，制得的茶粉固体饮料粉质细腻、流动性好、易于冲调、感官品质佳。

关键词：柿叶；固体饮料；喷雾干燥法；出粉率

Study on the Preparation Technology of Flavored Persimmon Leaf Solid Tea Beverage by Spray Drying

JING Huimin， LIU Xinhua， LIU Zhenxiu， LUO Weiwei， SHI Qinghao， LI Shuqi*

（School of Food Engineering， Tianjin Tianshi College， Tianjin 301700， China）

Abstract： With persimmon leaf flavonoid extract as raw material， adding rose and jujube extracts to flavor， the seasoned persimmon leaf solid tea beverage was prepared by spray drying. Taking the yield of powder as the evaluation index， orthogonal test was optimized to determine the optimal process conditions for spray

drying， such as air inlet temperature was 170 ℃， concentration of raw material liquid was 8% and feed speed was 30 r·min-1. The tea powder solid beverage was prepared with fine powder， good fluidity， easy to be rinsing and good

sensory quality.

Keywords： persimmon leaves; solid beverage; spray drying; powder yield

柿叶为柿树科柿树属植物柿的新鲜或干燥叶[1]。（剩余4186字）