Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/90212
標題: 噴霧乾燥商業化生產紅色紅龍果天然色素的探討
Investigating the spray drying process for commercial production of red natural colorant using red dragon fruit (Hylocereus polyrhizus)
作者: 林芷聿
Chih-Yu Lin
關鍵字: Spray drying
dragon fruit
natural colorant
carrier
噴霧乾燥
紅龍果
天然色素
載體
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摘要: Dragon fruit, which is rich in betacyanin (a natural pigment,) is a potential source of violet red natural colorant. In this study spray dried powder colorant was obtained to get more stable properties with different combinations including extraction solvents and carriers. Ethanol, water, 0.1% ascorbic acid were selected to be the solvent of the juice extraction. 60℃ 30 min and 80℃ 15 min were the extraction condition. There was no significant difference of ΔE among these 6 extraction products. Maltodextrin (MD), modified starch-starch sodium octenyl succinate (MS), and gum arabic (GA) were used as carriers for spray drying. Optimum conditions for spray drying were performed with juice content (40% solid content), and carrier (60%), at inlet drying air temperature around 160-170℃. The results show that the formula with MD has the highest moisture content, thus this powder had high water absorption and poor flowability. After 28-day storage, the formula with MD had caking property at 25 and 35℃; while the formula with MD-MS also had caking property at 35℃. After 60-day storage, there was no caking property on formula MD-MS and formula MS-GA at 25℃, and all three formulas were stable at 4℃. After 60-day storage, no matter caking or not, there had no significant difference among all samples on ΔE (ΔE<2). Applying formula MD-MS to produce a low pH product, the ΔE was stable during 14-day storage (ΔE<2). A sensory test was performed for a lactic beverage added with formula MD-MS. The data shows over 65% people liked this product and the addition of 1 ppm MD-MS dragon fruit juice powder was ranked as the first place. Therefore, dragon fruit juice powder has a great potential to be a new souce of natural colorant in food industries.
紅龍果具有豐富的甜菜紅素(betacyanin),故紅龍果汁可作為潛在紫紅色天然色素。本研究先得紅龍果汁的萃取最適化,再將紅龍果汁利用噴霧乾燥製成紅龍果粉,以增加此天然色素的被利用性及安定性。本實驗利用不同溶劑水、酒精、0.1% L-抗壞血酸鈉分別進行60℃ 30分鐘或80℃ 15分鐘萃取,所得結果在萃取率、酸度、betacyanin的含量或是ΔE皆無顯著差異。再採用不同載體配方(麥芽糊精MD、修飾澱粉MS、阿拉伯膠GA)與紅龍果汁進行噴霧乾燥,將紅龍果汁的固形物定為40%。收率以MD-MS組87.1% ± 0.3%為最高;粉末流動性以MS-GA組RH 1.15 ± 0.05最好,MD-MS組RH 1.22 ± 0.11次之,但是沒有顯著差異。以MD-MS組最不易吸濕,但MD組的水份含量最高,使易吸濕、粉末流動性不佳。溶解度以MS-GA組最難溶解,但是各組間沒有顯著差異。儲存試驗結果顯示,在28天時MD組及MD-MS組在35℃下儲存皆產生結塊現象,MD組在25℃下儲存亦有結塊現象;然在60天時MD-MS組及MS-GA組在25℃下皆無結塊產生;三種配方在4℃下儲存皆維持良好狀態。此外,在儲存60天後,無論結塊與否,回溶後顏色維持良好(ΔE<2)。綜上所述,因為MD-MS組在25℃下長時間仍能維持粉末穩定,在成本上也比MS-GA組來得低,又溶解度比起MS-GA組更好,以MD-MS組的配方收率最高(收率87.1% ± 0.3%),故建議在工業上應用應採用MD-MS配方。利用MD-MS組進行產品開發,使用紅龍果粉溶於pH 4.5水溶液冷藏儲存14天,顏色維持良好(ΔE<2);另以不同濃度紅龍果粉與乳酸飲料調配,進行品評測試,得到整體的喜歡程度皆超過65%;並將喜歡程度進行排序,最喜歡的產品為1 ppm,且以紅龍果應用在乳酸飲料上在品評結果上顯示沒有違和感。故紅龍果粉在飲料開發有其應用潛力。
URI: http://hdl.handle.net/11455/90212
文章公開時間: 2016-08-31
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