榴莲壳粉的制备工工艺研究

AbstractIn this experiment,durian shell was used as the main raw material,and durianshell powder was prepared by microwave drying technology.Firstly,taking sensoryevaluation as an index,a single factor experiment was conducted to study the effectsof blanching time,solid-liquid ratio,homogenization time,spreading thickness andmicrowave power on the quality of durian shell powder.Then on the basis of singlefactor,the response surface optimization was carried out by selecting the threesignificant factors of blanching time,paving thickness and microwave power.Finally,the best technological conditions for the preparation of durian shell powder wereobtained:the ratio of material to liquid was 1:6,the homogenization time was 5.2min,the blanching time was 109.06min,the coating thickness was 1.32cm,and themicrowave power was 297.85W W.At this time,the highest sensory score was 85.65points.Finally,the formula of durian shell powder was formulated on the basis of theoptimal process,and the optimal formula was obtained as follows:durian pulp 8%,white granulated sugar 15%,citric acid 2%,at this time the sensory score was thehighest,reaching 91 points.Key words:Keywords Durian Shell;Microwave Drying;Response surfaceoptimization1