该研究以阿拉伯胶（GA）为主要添加剂，通过喷雾干燥法制备中空盐微球，研究了工艺条件对盐微球理化性质的影响。结果表明，GA优良的表面活性促使其在喷干过程中快速迁移至盐微球表面，微球表面C和O的元素含量提升至41.03%和10.97%，形成小粒径（10~20 μm）、低体积密度（0.45 g/mL）、高比表面积的中空盐微球结构，有利于盐晶体的快速溶解（60 s），较普通食盐溶解速度提高约2.67倍。盐微球粒径与GA浓度有关，当GA浓度由0.50%提升至0.75%时，可能形成较厚外壳，提高盐微球粒径；浓度升至1.00%可能降低盐晶核形成和生长的时间，导致盐微球尺寸略微变小。盐浓度对粒径无显著影响。降低进风温度有利于小尺寸盐微球（15.30 μm）的形成。中空盐微球的最佳制备工艺为：GA浓度0.5%，盐浓度35%，进风温度130 ℃。与普通食盐和食盐-GA混合物相比，盐微球的小尺寸和中空结构有利于提升其在油炸花生米表面的分散性，降低口腔颗粒感，强化花生米的咸度感知和特征风味。该研究可为减盐食品的开发提供理论指导。

In this study, spray-dried hollow salt microspheres were prepared by using gum Arabic (GA) as the main additive and the effects of processing conditions on the physicochemical properties of the hollow salt microspheres were investigated. The results showed that GA migrated quickly to the surface of the hollow salt microspheres due to its excellent surface activity and the atomic percentage of C and O on the surface of the microspheres was increased to 41.03% and 10.97%, respectively. Hollow salt microspheres with minor size (10~20 μm), low volume density (0.45 g/mL) and high specific surface area were produced. The hollow structure was in favor of the rapid melting of salt particles (60 s), which was 2.67-fold faster than normal table salt. The particle size of salt microspheres was highly related to the GA concentration. Thicker GA shell was formed and the particle size was subsequently raised from 12.49 μm to 19.23 μm with the concentration of GA increased from 0.50% to 0.75%, while minor-sized microspheres were fabricated at high concentration (1.0%) due to the effect of GA on reducing the formation and growing time of crystal nucleuses. The salt concentration had no significant effect on the particle size of hollow salt microspheres. Decreasing inlet temperature facilitated the formation of hollow salt microspheres with small particle size (15.30 μm). GA concentration of 0.5%, salt concentration of 35%, and inlet temperature of 130 ℃ were considered to be the best processing conditions. The minor size and hollow structure of hollow salt microspheres improved the salt dispersity on the surface of fried peanuts, decreased the granular sensation and enhanced the salinity and characteristic flavor of fried peanuts compared to equal amount of normal table salt and salt-GA mixture. This study could provide the theoretical guidance for the development of salt-reduced food.

广东省基础与应用基础研究基金（2020A1515010852）；中央高校基本业务费（SCUT，2019MS097）