Food and Fermentation Industries >

2022 , Vol. 48 >Issue 1: 211 - 217

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026994

Study on processing technology of Poria cocos yam wolfberry solid beverage

  • WANG Zhendong ,
  • BAI Weirong ,
  • LIU Shijuan ,
  • FAN Yewen ,
  • GAO Ruyi
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  • (Jiangsu Kanion Pharmaceutical Co.Ltd.,Lianyungang 222001,China)

Received date: 2021-02-20

  Revised date: 2021-06-10

  Online published: 2022-01-27

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Abstract

Poria cocos, yam, wolfberry, Polygonatum sibiricum, Polygonatum odoratum and ginseng were used as raw materials to prepare a plant solid beverage with functions of nourishing Yin and kidney and relieving physical fatigue. The water extraction and concentration of these raw materials were carried out. Single-factor experiment and orthogonal test were used to optimize the spray drying process of the concentrated solution, and the best spray drying parameters were obtained. The granulation process was optimized by adding different excipients, and the best sweetener and sour taste agent were selected by sensory evaluation to determine the optimum taste of the Poria cocos yam wolfberry solid beverage. The results showed that the best technological conditions were 170 ℃ inlet air temperature for spray drying, constant flow pump 45 r/min, atomizer speed 21 000 r/min, drying agent maltodextrin content 15%, and good powder collection rate. The dry granulation was the best granulation method which with the optimal proportion of dry powder: maltodextrin: stevioside: vitamin C equal to 1∶1∶0.02∶0.045. The prepared Poria cocos yam wolfberry solid beverage had a good sour and sweet taste without preservatives and pigments. It is healthy and safe, easy to carry and drink, and can be easily accepted by most people.

Key words： solid beverage; spray drying; orthogonal test; dry granulation; processing technology

Cite this article

WANG Zhendong , BAI Weirong , LIU Shijuan , FAN Yewen , GAO Ruyi . Study on processing technology of Poria cocos yam wolfberry solid beverage[J]. Food and Fermentation Industries, 2022 , 48(1) : 211 -217 . DOI: 10.13995/j.cnki.11-1802/ts.026994

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