喷雾干燥甜玉米营养糊粉关键辅料筛选及配方优化_庄志雄.pdf

喷雾干燥甜玉米营养糊粉关键辅料筛选及配方优化庄志雄1,2，张雁2，刘光2，李雁1，陈华1，祝子穰1，汤晓捷1（1.华南农业大学食品学院，广东 广州510642；2.广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室，广东 广州 510610）摘要：【目的】通过分析不同种类食品辅料对喷雾干燥制备甜玉米营养糊粉冲调性和类胡萝卜素稳定性的影响，筛选有利于提高其冲调性和类胡萝卜素稳定性的关键辅料，为生产高品质喷雾干燥甜玉米营养糊粉提供参考。【方法】以水溶性指数（Water Solubility Index，WSI）、分散时间、结块率以及叶黄素和玉米黄素总含量为评价指标，通过单因素试验筛选出可提高甜玉米营养糊粉冲调性和类胡萝卜素稳定性的关键辅 料，以WSI、类胡萝卜素（以叶黄素和玉米黄素总量计）含量作为评价指标，使用响应面法对甜玉米营养糊粉匀浆配方的制备进行优化，并经过实际应用对最佳配方进行验证。【结果】麦芽糊精、蔗糖、低聚果糖等辅料可显著提高甜玉米营养糊粉冲调性和类胡萝卜素稳定性，确定为关键辅料；响应面法优化得到的喷雾干燥制备甜玉米营养糊粉最优匀浆配方为：甜玉米干基为基准计算，麦芽糊精 25%、低聚果糖 1%、蔗糖 12%，经实际应用验证，此配方制得的喷雾干燥甜玉米糊粉WSI为70.67（1.24）%、叶黄素和玉米黄素总含量为152.12（1.30）g/g（干重），分别比未添加辅料的甜玉米全粉提高 34.84%和 11.37%。【结论】与蛋白质、脂类辅料相比，麦芽糊精、蔗糖、低聚果糖等糖类辅料可显著提高甜玉米营养糊粉冲调性和类胡萝卜素稳定性，可用作喷雾干燥制备甜玉米营养糊粉的关键辅料。该研究为生产高品质喷雾干燥甜玉米营养糊粉提供一种可行的配方方案，能有效改善甜玉米营养糊粉的冲调性并提高类胡萝卜素稳定性。关键词：甜玉米营养糊粉；喷雾干燥；冲调性；类胡萝卜素；配方优化中图分类号：TS213.4 文献标志码：A 文章编号：1004-874X（2023）05-0141-15Selection of Key Excipients and Optimization of Formula forSpray-dried Sweet Corn Nutritional PasteZHUANG Zhixiong1,2,ZHANG Yan2,LIU Guang2,LI Yan1,CHEN Hua,ZHU Zirang1,TANG Xiaojie1（1.College of Food Science,South China Agricultural University,Guangzhou 510642,China;2.Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China）Abstract:【Objective】In order to analyze the effects of different types of food excipients on the dissolving ability and main carotenoid content of spray-dried sweet corn nutritional paste,and to screen the key excipients that are beneficial to improving the dissolving ability and carotenoid stability of spray-dried sweet corn nutritional paste,so as to provide a reference to producing high-quality spray-dried sweet corn nutritional paste.【Method】The water solubility index(WSI),dispersal time,caking rate,total content of lutein and zeaxanthin were used as evaluation indicators to select key additives for 收稿日期：2023-04-4基金项目：广东省现代农业产业技术体系项目（2023KJ135，2023KJ117）；广东省本土创新创业团队项目（2019BT02N112）；广东省财政厅专项（粤财农2022167 号）作者简介：庄志雄（1996），男，在读硕士生，研究方向为食品加工与安全，E-mail:通信作者：李雁（1963），女，博士，副教授，研究方向为食品科学与工程，E-mail:广东农业科学 2023，50（5）：141-155Guangdong Agricultural Sciences DOI:10.16768/j.issn.1004-874X.2023.05.016庄志雄，张雁，刘光，李雁，陈华，祝子穰，汤晓捷.喷雾干燥甜玉米营养糊粉关键辅料筛选及配方优化J.广东农业科学，2023，50（5）：141-155.142improving the dissolving ability and carotenoid stability of sweet corn paste by single-factor experiments.WSI,carotenoid(total lutein and zeaxanthin)content were used as evaluation indicators to optimize the slurry formula for preparing spray-dried sweet corn paste by response surface methodology.And practical applications verified the optimized formula.【Result】The additives such as maltodextrin,sucrose,and fructooligosaccharide which could significantly improve the dispersibility and carotenoids stability were defined as key excipients for spray-dried sweet corn paste.The optimal homogenate formula for preparation of sweet corn nutritional paste by spray drying obtained by response surface optimization was as follows:25%maltodextrin,1%fructooligosaccharide and 12%sucrose,calculated based on sweet corn dry base.Verification experiments of the the optimized slurry formula showed that the WSI of the spray-dried sweet corn flour was 70.67(1.24)%,and the total lutein and zeaxanthin content was 152.12(1.30)g/g(dry weight).Compared with sweet corn flour without additives,the WSI increased by 34.84%,and the total lutein and zeaxanthin content increased by 11.37%.【Conclusion】Compared with protein and lipid,carbohydrate such as maltodextrin,sucrose,and fructooligosaccharide could significantly improve the dissolving ability and carotenoids stability of sweet corn paste and therefore could be used as key excipients for the preparation of sweet corn nutritional paste by spray drying.This study provided a feasible formulating way for producing high-quality sweet corn nutritional paste by spray drying,which could effectively improve the dissolving ability and the stability of carotenoids.Key words:sweet corn nutritional paste;spray drying;dissolving ability;carotenoids;formulation optimization【研究意义】甜玉米（Zea mays var.saccharata）是由于控制淀粉合成的基因发生突变，导致胚乳中淀粉合成受阻，果糖、葡萄糖和蔗糖等可溶糖含量增加的一类玉米1。甜玉米不仅可溶性糖含量高，还含有丰富的叶黄素、玉米黄素等类胡萝卜素2。已有研究表明，叶黄素和玉米黄素不仅是视网膜中黄斑色素的组成成分，还具有预防阿尔茨海默氏病、预防骨质疏松和抑制肥胖等多种生物活性3。由于叶黄素和玉米黄素是具有多个共轭双键的萜类化合物，对热、光和氧气较为敏感，在加工过程易发生氧化破坏4，随着人们对营养保健需求的增长，减少加工导致的甜玉米类胡萝卜素损失尤为重要。目前，制作玉米营养糊粉的原料仍以普通玉米为主，以甜玉米为原料制作营养糊粉的产品较为鲜见，且现有玉米糊粉产品除类胡萝卜素保留率不高外，还存在不易冲调的问题。因此，分析食品辅料对喷雾干燥甜玉米营养糊粉冲调性和类胡萝卜素稳定性的影响，优化甜玉米营养糊粉的配方组成，对改进甜玉米营养糊粉的营养及感官品质具有参考作用，有助于增强甜玉米营养糊粉在市场中的竞争力、促进甜玉米等农产品的产业升级和转型。【前人研究进展】喷雾干燥技术在果蔬粉生产中得到广泛应用，该技术可将原料浆液直接干燥成粉末，优点是干燥时间短、对果蔬热敏性营养成分损害较小5。在喷雾干燥工艺中，浆液配方成分对果蔬粉的颜色、味道和气味等感官品质以及营养品质具有重要影响6。通过在浆液中添加辅料、优化配方，既可减少果蔬汁含糖量高导致的粘壁，又能改善喷雾干燥后果蔬粉末的冲调性、提高其活性物质的稳定性。马尧7研究发现，添加 60%麦芽糊精可得到粉质均匀、气味浓郁的喷雾干燥黄花菜粉；Ali 等8研究确定添加 20%30%的麦芽糊精可得到溶解性良好的喷雾干燥角豆粉。许学勤等9研究确定在经过酶处理并离心的香蕉上清液中添加 0.6 kg/kg（以香蕉固形物质量计）麦芽糊精，可获得溶解性为 54.76%的喷雾干燥香蕉粉。Cuevas-Glory 等10发现在橄榄叶