Abstract: in order to provide technical basis for large-scale production of pomegranate fruit powder, the quality characteristics of pomegranate fruit powder made by microwave drying equipment, vacuum freeze-drying and spray drying were analyzed and compared. The drying effect of maltodextrin, soluble starch and beta cyclodextrin as drying aid was compared.
The results showed that maltodextrin had the best drying effect, and the powder extraction rate (20%) of spray dried pomegranate fruit powder was higher (s), and the dispersing time (92 g) was shorter. The bulk density (0.30 g / mL) and moisture content (1.63%) were lower. Generally speaking, the quality of pomegranate fruit powder prepared by spray drying is better than that of pomegranate, which is beneficial to maintain the flavor and nutritional value of pomegranate.
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