酶改性干酪粉喷雾干燥工艺优化及其特性研究

摘要

To obtain the optimal spray drying process conditions of enzyme modified cheese (EMC) powder, EMC slurry was used as raw material and product recovery was used as the main indicator,effects of feed flow rate,inlet temperature and hot air flow rate on the product recovery were investigated,and the regression model was built by central composite design combing with response surface analysis. The quality of the final product was also evaluated through chromatic difference analysis,electron microscope analysis,and differential scanning calorimetry (DSC) analysis. The results showed that:along with the increasing of feed flow rate,the product re-covery rate of EMC increased,but also wall deposition increased;along with increasing of hot air flow rate,the product recovery rate increased at first and then decreased;along with increasing of the inlet temperature,the product recovery rate increased,but higher temperatures caused the more thermal denaturation. The results of response surface analysis showed that:the sequence of factors those affected product recovery rate (Y) was the feed flow rate(B)>inlet temperature(C)>hot air flow rate(A);the final product had better color and solu-bility with product recovery rate of 46.67%,moisture content of 3.5%,under optimized conditions of the hot air flow rate 28 m3/h,the feed flow rate 0.25 L/h,inlet temperature 170℃. The findings should be able to serve as references for the actual production of EMC powder.%为探讨酶改性干酪粉的喷雾干燥工艺优化条件，以酶改性干酪浆为原料，以产品回收率为主要指标，采用中心组合设计结合响应面分析，研究了进料流量、进口温度及热风流量对产品回收率的影响，构建回归模型，并采用色差分析、电镜分析、差示扫描量热技术对最终产品的品质进行评价。结果表明，进料流量增加会提高酶改性干酪粉的回收率，但流量过大会导致粘壁现象；酶改性干酪粉的回收率随着热风流量的增加而先上升后下降；进口温度增加会提高产品回收率，但过高温度会导致热变性发生。响应面分析结果显示，对产品回收率（Y）影响的因素主次为：进料流量（B）>进口温度（C）>热风流量（A）；最佳参数组合为热风流量28 m3/h，进料流量0.25 L/h，进口温度170℃，在此条件下得到的产品回收率为46.67%，含水量3.5%，色泽良好，溶解性能佳。研究成果可为酶改性干酪粉的实际生产提供参考。