Influence of Drying on the Quality of Tremella Seabuckthorn Solid Beverage

Tremellaseabuckthorn solid beverage is a kind of granular solid product after drying and removing moisture with tremella and seabuckthorn as the main raw materials. In order to study the influence of drying on the quality of tremellaseabuckthorn solid beverage and obtain the optimum process parameters, spray drying, vacuum freeze drying and freeze spray drying were used in this experiment.Maltodextrin, CMC-Na and β-cyclodextrin asdrying agent were used to produce tremellaseabuckthorn solid beverage. Results shows that freeze spray drying has the most significant effect on improving the powder yield and reducing the precipitate volume of the tremellaseabuckthorn solid beverage, and the product with maltodextrin has the highest powder rate and the lowest precipitation. The optimum process parameters of making tremellaseabuckthorn solid beverage are as followed: the addition of maltodextrinis 0.12%, CMC-Na 0.6%, β-cyclodextrin 0.2%, and freeze spray drying is used at the same time.