| The strawberry is a popular fruit which can be eaten directly and also deeply processed. The product of strawberry powder in the market today is mainly processed by freezing-dry technique. However, the high cost, to some extent, has limited the development of strawberry powder.This subject chose a relatively economical and advanced technique —spray drying as the main method to process strawberry powder and analyzed the results of the experiments, which can provide some experimental instruction and technical support for the manufacturing of strawberry powder by spray drying.This paper deals with some key technical problems in spray drying: color retention during processing, the optimization of parameters, the influence of adjuvant on the quality of strawberry powder and the control of non-enzymatic browning during storing. The experimental results were as follows: low pH value, low temperature, avoiding light and contact with the ion of aluminum and iron, adding polysaccharide and sodium bisulfite could better preserve strawberry pigment and restrain PPO from browning;the optimum technique parameters were: drying adjuvant: maltodextrin, the ratio of solid matter of strawberry powder and drying adjuvant: 4: 6, inlet concentration: 25%, inlet flowing rate: 60 ml/min, inlet flowing temperature: 50℃, inlet temperature: 200℃, rotating speed: 25000 r/min;before spraying drying, adding 2.5% lecithin, 2.5% 13-cyclodextrin, 3.0% dissoluble starch and proper amount of anti-agglomeration agent could improve the quality of strawberry powder;adding 0.04% sodium bisulfite, choosing moisture-and-oxygen-proof package with desiccating agent and storing the product in low-temperature-and-moisture circumstances could effectively restrain non-enzymatic browning of strawberry powder.
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