Food and Fermentation Industries >

2021 , Vol. 47 >Issue 11: 146 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025505

Effects of different pelletizing techniques on the comprehensive properties of Monascus pigment powder

  • FAN Liying ,
  • ZHENG Boyan ,
  • XU Duoxia ,
  • WANG Shaojia ,
  • CAO Yanping
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  • (Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Flavor Chemistry,Beijing Laboratory for Food Quality and Safety,College of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

Received date: 2020-08-27

  Revised date: 2021-01-19

  Online published: 2021-07-16

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Abstract

The comprehensive property of Monascus pigment powder is the key to its application. The spray drying encapsulation is very popular in the production of Monascus pigment powder. This study compared the effects of spray drying granulation, dry granulation and wet granulation on the comprehensive properties of Monascus powder. The powder of Monascus pigment was prepared with maltodextrin as wall material. The comprehensive characteristic indexes (angle of repose, dispersion), particle size distribution, microstructure and solubility were analyzed by powder characteristic tester, laser particle size distribution instrument and scanning electron microscope. The results showed that the powder size of Monascus pigment prepared by dry granulation was larger and the distribution was more uniform than control. Moreover, the solubility was the best, the dust-raising property of Monascus pigment powder prepared by wet granulation was the lowest and the particle was plump. This study was useful for the development of Monascus pigment powder.

Key words： Monascus pigment; spray drying; dry granulation; wet granulation; microstructure

Cite this article

FAN Liying , ZHENG Boyan , XU Duoxia , WANG Shaojia , CAO Yanping . Effects of different pelletizing techniques on the comprehensive properties of Monascus pigment powder[J]. Food and Fermentation Industries, 2021 , 47(11) : 146 -150 . DOI: 10.13995/j.cnki.11-1802/ts.025505

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