Study On Spray Drying Processing Technique Of Honey

Honey is popular with people as a hygienical food, which can be used in processing food as an additive and also be eaten directly. Most honey in present market is liquid which is not convenient to utilization and transportation. The method of spray drying which is profitable and can decrease the loss of honey's nutrition was chose to process liquid honey to powered honey . Then the processing technique of honey had been studied in order to supply experimental dates and technique support for manufacturing powder.The paper deals with some key technical problems in spray drying: the chosen and preparation of drying adjuvant ,the optimization of parameter, the influence of adjuvant on the quality of honey powder and the moisture absorption of the product.The optimum technique in spray drying were as follows: the primary drying adjuvant was low DE maltodextrin,the proportion of the honey and maltodextrin was 1:1,inlet concentration: 25 %,inlet flowing rate:20mL/min,inIet flowing temperature:70℃,inlet temperature - :210℃rotating speed:21000r/min; The maltodextrin made from waxiness corn starch was fit for the spray drying, and could decrease the moisture asorption of the honey powder. Before spraying drying,adding50%honey,35%maltodextrin,4.5%β-cyclodextrin,3.5% soybean protein isolate,3.0% soluble starch and the 4.0% lecithin could improve the quality and nutrition of honey powder.Studied the moisture asorption of honey powder and obtained the curve of moisture asorption in different moisture condition. And choose three common packing material to predict storage time and give advice for packing design.