为解决板栗速溶粉在加工过程中出现的粘壁问题，寻找最适合的板栗喷雾干燥载体材料和干燥工艺。研究了麦芽糊精、乳清分离蛋白、阿拉伯胶、β-环糊精等不同载体材料及添加量对喷雾干燥效果的影响，通过正交试验设计，对喷雾干燥工艺进行优化，确定最佳工艺参数，同时对板栗速溶粉产品进行品质评定。结果表明，喷雾干燥最佳工艺为：进口温度190 ℃，进料量20 mL/min，载体麦芽糊精添加量为板栗质量的5%。根据极差分析和方差分析得出影响喷雾干燥工艺产品集粉率的因子主次顺序依次为载体添加量>进料流量>进风温度。板栗速溶粉水分含量低为1.60 g/100 g，蛋白质含量高为8.45 g/100 g，脂肪含量低为1.77 g/100 g，白度值达82.18。鉴定出38种挥发性香气成分，酸类、烷烃、醛类物质分别占挥发性成分总量的42.47%、19.87%、16.81%。通过计算气味活度值（OAV）筛选出了6种关键香气物质为己醛、壬醛、(E,E)-2,4-壬二烯醛、D-柠檬烯、己酸和乙基麦芽酚。制得的板栗速溶粉营养丰富、色泽宜人、风味浓郁、冲调性稳定性好。
To identify the most suitable carrier material and drying technology to reduce or even prevent stickiness during spray-drying of instant Chinese chestnut flour, the effects of different concentrations of carrier materials, such as maltodextrin, whey protein isolate, acacia gum, and β-cyclodextrin, on spray drying were studied. The optimum parameters during spray drying were determined in orthogonal experiments, and the properties of the instant flours were evaluated. The results showed that the optimal conditions for spray drying are as follows: inlet temperature, 190 ℃; feed rate, 20 mL/min; and 5% maltodextrin as a carrier. Range analysis and variance analysis revealed that the factors most affecting product yield are (in descending order): carrier addition, feed rate, and inlet temperature. The water and fat contents of the instant chestnut flour were as low as 1.60 g/100 g and 1.77 g/100 g, respectively, while the protein content was as high as 8.45 g/100 g. The whiteness was 82.18. A total of 38 volatile aroma components were identified, and acids, alkanes, and aldehydes accounted for 42.47%, 19.87%, and 16.81%, respectively, of the total volatile contents. Six key aroma compounds were identified by calculating the odor activity values (OAVs): hexanal, nonanal, (E,E)-2, 4-nonadienal, D-limonene, hexanoic acid, and ethyl maltol. The Instant Chinese chestnut flour produced is nutritionally rich, with a pleasant color, strong flavor, and good tonality and stability.