Abstract: Maca dried plates were used as raw material. Based on the effects of different extraction methods, dry methods and drying auxiliary drying agents on the product yield and nutrition composition, ultrasonic extraction and malt dextrin as spray drying auxiliary drying agent were utilized to prepare instant soluble maca powder. The optimal conditions were obtained as follows: ultrasonic power 600 W, ratio of solid to liquid 1 g/25 mL, ultrasonic temperature 50℃, duty ratio 1:1 and ultrasonic time 40 min, under the conditions, the extraction rate of total soluble solid was 52.0%. Under the drying conditions of mass ratio of maca soluble solid to drying auxiliary drying agent 1:1, soluble solid content in the feed liquid 0.1 g/mL, hot air temperature 220℃, feed temperature 56℃, feed flux 17.46 mL/min, and hot air flux 5 m3/min, the yield of instant soluble maca powder was 58.7%, the granularity of powder 2.1 mm, and the solution time 2.4 s. Auxiliary drying agents could inhibit the hygroscopicity of maca powder.

Key words: maca, instant soluble powder, hygroscopicity, ultrasonic extraction, spray drying, malt dextrin

摘要： 以干玛咖片为原料制备玛咖速溶粉，研究了提取方式、干燥方式、助干剂对玛咖速溶粉营养成分和得率的影响，确定采用超声水提、麦芽糊精作助干剂的喷雾干燥工艺，优化的玛咖速溶粉超声提取工艺条件为：超声功率600 W，料液比1 g:25 mL，超声温度50℃，占空比1:1，超声时间40 min，该条件下总可溶性固形物提取率为52.0%. 玛咖速溶粉喷雾干燥工艺条件为：玛咖提取液中总可溶性固形物与麦芽糊精质量比1:1，料液浓度0.1g/mL，进风温度220℃，料液温度56℃，料液流量17.46 mL/min，进风流量5 m3/min，该条件下玛咖速溶粉得率为58.7%，平均粒度为0.21 mm，平均速溶时间为2.4 s. 助干剂对喷雾干燥玛咖速溶粉吸湿有抑制作用.

关键词: 玛咖, 速溶粉, 吸湿性, 超声水提, 喷雾干燥, 麦芽糊精