THE RESEARCH TO PRODUCE LEMON SPICE POWDER

Abstract

Research to produce lemon spice powder to create a new product line is high application, easy to maintain, convenient use when processing dishes need a more sour taste like sauce, soup,... The research to produce lemon spice powder product included experiments on the rate of maltodextrin supplemented, investigated the spray drying mode, including drying temperature and speed of pump to input, investigating sugar: lemon powder mixing ratio. The maltodextrin addition rate is 54,2%, the spray drying temperature is 150 ^oC, speed of pump to input is 300 mL/h, the sugar ratio mixing with lemon spice powder is 2:5. Spice lemon powder is appreciated for its applicability, convenience and suitability to consumer tastes.

Keywords: Lemon, lemon powder, seasoning, spray drying, blending.