Food and Fermentation Industries >

2012 , Vol. 38 >Issue 03: 163 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.03.037

Food and Fermentation Industries

The Application of Embedding Technique in Purple Sweet Potato Powder Instant Beverage

  • Yu Xue-juan ,
  • Chen Ying-xiang ,
  • Li Yin-ta ,
  • Cong Pei-jie
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Online published: 2012-03-25

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Abstract

Microencapsulation technology was used in the preparation of instant powder of Purple Sweetpotato.The process conditions were optimized.Spray drying was chosen in the preparation of instant powder of Purple Sweetpotato.By single factor and orthogonal experiment,the best condition for spray drying was: embedding agent the amount of β-cyclodextrin is 0.25% of the total weight,spray drying wind speed in 1 m~3/min,4 L/h,inlet temperature 130 ℃.

Key words： embedding technology; instant; purple sweet potato; beverage

Cite this article

Yu Xue-juan , Chen Ying-xiang , Li Yin-ta , Cong Pei-jie . The Application of Embedding Technique in Purple Sweet Potato Powder Instant Beverage[J]. Food and Fermentation Industries, 2012 , 38(03) : 163 -165 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.037

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