Research On Processing Technology Of Physalis Alkekengi L.Var.Francheti(Mast.) Makino Instant Powder

The processing technology of Physalis alkekengi L.var.Francheti(Mast.)Makino instant powder was investigated in this paper,including enzymolysis technonlogy and spray drying technology.Subsequently,the physicochemical properties,flavor substances and microstructure of this instant powder were also studied.The results of the studies are listed as follows:1.According to single factor analysis and response surface design,targeting on juice yield,the optimal enzymatic hydrolysis condition is attained.That is,when the enzymolysis temperature is 40.35 ℃,the enzymolysis time reaches 49.5 min,the amount of cellulose and pectinase are 0.26%and 0.15%respectively,the juice yield is 67.40%.2.Relying on single factor and orthogonal test,the best spray drying process is obtained:concentrating hydrolyzed fruit juice to 30%solids content,adding 40%maltodextrin as the drying aids,setting the inlet temperature 170 ℃,controlling the feed rate to 40mL/min.In this condition,the wall sticking of instant powder is well and its water content is 3.43%.3.A total of 33 flavor components of instant powder Physalis alkekengi L.var.Francheti(Mast.)Makino are identified by ion chromatogram using HS-SPME and GC-MS method,including 6 kinds of aldehydes-accounting for 12.73%of the peak area,4 kinds of acids-accounting for 1.83%of the peak area,11 kinds of alcohols-accounting for 12.85%of peak area,3 kinds of esters-accounting for 0.76%of the peak area,3 kinds of phenols-accounting for 13.63%of the peak area,4 kinds of ketones-accounting for 2.07%of the peak area,additionally,limonene and ligustrazine accounting for 0.10%and 0.36%of the peak area respectively.4.According to the analysis of Physalis alkekengi L.var.Francheti(Mast.)Makino instant powder solubility and microstructure,the instant powder can dissolve in water completely in 15.4s,and its microstructure is well-formed isolate smooth sphere.