The Composition of Drying Aids of Spray-drying Longan Puree and the Effect on Polyphenols Content

The single factor test and the L9(33)orthogonal experiment were used to evaluate the influence of the concentration of maltodextrin,β-cyclodextrin and gum arabic on the physicochemical properties of a powdered product obtained by spray-drying longan puree. By orthogonal intuitive analysis and variance analysis,the results demonstrated that: maltodextrin had extremely significant effect on drying yield,moisture content,b* values,liquidity; β-cyclodextrin showed extremely significant effect on b* values,solubility and liquidity; gum arabic had extremely significant effect on solubility and liquidity,only the β-cyclodextrin had significant effect on polyphenols content and the order was β-cyclodextrin gum arabic maltodextrin; the best formulated compound reagents was composed of 20% maltodextrin,2%,β-cyclodextrin,5% gum arabic.