Dry powder which retains savor and flavor and method for producing the same
    2.
    发明申请
    Dry powder which retains savor and flavor and method for producing the same 审中-公开
    保持口味和风味的干粉及其制造方法

    公开(公告)号:US20050031769A1

    公开(公告)日:2005-02-10

    申请号:US10920205

    申请日:2004-08-18

    摘要: In order to provide a spray dry method capable of producing a dry powder retaining the savor and flavor of a raw material and having solubility without any thermal deterioration, at a mass scale, a method for producing a dry powder keeping savor and flavor from a hydrous liquid material containing a savory and flavorful component and, preferably, a hygroscopic component by spray drying is disclosed, the method including spray drying the hydrous liquid material at the microfine liquid droplet state in gas atmosphere at the outlet temperature of a spray dryer at 20 to 90° C. and the outlet relative humidity of 1% RH to 40% RH, to prepare a dry powder of a mean particle size of 0.1 μm to 15 μm.

    摘要翻译: 为了提供能够生产保持原料的味道和风味并且具有溶解性而没有任何热劣化的干粉的喷雾干燥方法,在大规模情况下,制备从含水量保持味道和风味的干粉的方法 公开了包含美味和美味成分的液体材料,并且优选通过喷雾干燥形成吸湿组分,该方法包括在喷雾干燥器的出口温度为20℃,在气体气氛中以微细液滴状态喷雾干燥含水液体材料 90℃,出口相对湿度为1%RH至40%RH,以制备平均粒径为0.1μm至15μm的干粉。