Research On Preparation And Characterization Of Actinidia Arguta Juice Spray-drying Powder

Actinidia arguta is abundant in the northeast of our country,the Actinidia arguta fruit is rich in vitamin C and sugar,with high nutritional value in it we find it is good for our health.But after the Actinidia arguta fruit become ripe that softening phenomenon turn into obvious,the lifetime is short.And spray drying can protect the nutrients so much the better,the study of Actinidia arguta juice spray drying has not been reported both at home and abroad,based on the optimization of spray drying process and optimizer of the dry agent we can study and optimize the Actinidia arguta juice spray drying of the fruit powder.And compared with freeze drying Actinidia arguta juice fruit powder,its oxidation resistance and physical and chemical properties and stability were studied.And distribution of spray drying fruit powder for Actinidia arguta fruit it can provide theoretical basis for the development and utilization of spray drying of fruit powder.1.The effect of the main dry aids such as DE8 maltodextrin,DE8 maltodextrin,?-cyclodextrin crystalline and whey protein isolate on the yield,the content of vitamin C and the sensory value of Actinidia arguta juice spray drying powder.It is concluded that the best dry aids of Actinidia arguta juice spray drying powder is60% DE8 maltodextrin.2.The optimum process parameters of Actinidia arguta juice spray drying was studied by using response surface methodology.The results are as follows:inlet air temperature 179.81?,feed flow rate 0.40L/h,inlet air flow rate 30.08 m3/h and feed concentration 5.97%.3.The effect of the minor dry aids such as Arabic gum,sodium alginate,hydroxymethyl cellulose sodium and tricalcium phosphate on the solubility,dissolution time,vitamin C content and sensory value of Actinidia arguta juice spray drying powder.The optimum process parameters of Actinidia arguta juice spray drying was studied by using response surface methodology.The results are as follows : Arabic gum 0.64%,sodium alginate 0.30%,hydroxymethyl cellulose sodium 1.53% and tricalcium phosphate 0.64%.4.The antioxidant experiment of Actinidia arguta juice spray-drying fruit powder and freeze-dried fruit powder was carried out.Actinidia arguta juice spraydrying fruit powder the ability of free radical scavenging on DPPH,ABTS,hydroxyl and superoxide and the total reducing power experiments.all have shown some antioxidant capacity in various systems,and the antioxidant activity increased with the concentration of Actinidia arguta juice spray-drying fruit powder.The antioxidant capacity of Actinidia arguta juice spray-drying fruit powder is close with Actinidia arguta juice spray-drying fruit powder,but which is less than the control group of vitamin C.5.The hygroscopic characteristics and storage stability of spray drying fruit powder was studied.The effect of the packing method,environmental humidity and temperature was studied on the Actinidia arguta juice spray drying fruit powder and compared with freeze-dried fruit powder.It is concluded that during storage,we should better choose thick bags as packing method and preserve under the environment of low temperature and low humidity.And the Actinidia arguta juice spray drying fruit powder quality is accepted by index testing and detection of biological microscope.6.The effect of the Actinidia arguta juice fruit powder,glucose,citric acid and salt on the distribution of fruit are sensory value and the influence of dissolution time was studied on the recipe of the Actinidia arguta juice fruit powder drinks.The optimum process parameters of Actinidia arguta juice spray drying drinks was studied by using orthogonal experimental design.The results are as follows :Actinidia arguta juice fruit powder 10%,glucose 12%,citric acid 0.08%,salt0.08%.The Actinidia arguta juice fruit powder drinks have a good quality of sensory and dissolve.