Food and Fermentation Industries >

2010 , Vol. 36 >Issue 07: 197 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.07.030

Food and Fermentation Industries

Study on the Preparation Instant Raspberry Solid Drinks by Spray Drying

  • Wang Li-juan ,
  • Gao Xiao-ming ,
  • Zhao Zhou-sheng ,
  • Wang Ming-li
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Online published: 2010-07-25

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Abstract

The preparation technology of instant raspberry solid drinks was studied.Results showed the best condition was: 0.04% AK sugar,7% sucrose,22% maltodextrin and 0.12% CMC-Na,the inlet temperature 180 ℃ and air flow 50mL/min.The solid drinks dissolves rapidly and has a delicious and smooth taste.

Key words： raspberry; instant; solid drinks; spray drying

Cite this article

Wang Li-juan , Gao Xiao-ming , Zhao Zhou-sheng , Wang Ming-li . Study on the Preparation Instant Raspberry Solid Drinks by Spray Drying[J]. Food and Fermentation Industries, 2010 , 36(07) : 197 -200 . DOI: 10.13995/j.cnki.11-1802/ts.2010.07.030

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