Fruit and vegetable powder is a modern fruit and vegetable processing product that has appeared in recent years. At present, fruit and vegetable powder has been widely used as ingredients to process its food and can be applied to almost all fields of food processing to improve the nutritional content of products and improve the quality of products. Color and flavor, rich product variety, etc. Fruit and vegetable powder has the following advantages: maintains the original nutritious flavor of fruits and vegetables and the nutritional components of fruit and vegetable peels and cores without adding any additives and pigments, suitable as high-quality ingredients for food; low moisture content, easy preservation can greatly reduce storage, transportation, packaging, etc.

Spinach is also known as Persian vegetables, spinach, red root vegetables, parrot vegetables, etc. Studies have shown that spinach is rich in nutrients and rich in vitamins, minerals and dietary fiber. Modern medicine has shown that spinach has the functions of clearing the intestines and defecation, preventing and treating hemorrhoids, promoting growth and development, enhancing disease resistance, ensuring nutrition, improving health, promoting human metabolism, cleaning skin, and anti-aging. However, due to the high water content, strong seasonality and intolerant storage of spinach, the edible part of spinach is chopped, sterilized, blended and dried to make spinach powder. The main feature is to maintain the original color, flavor and fiber of the spinach raw materials The quality, especially the fiber contained in it, has good swelling properties, and there is no rough feeling when eating. Using the spray drying method to process fruits and vegetables into powder, due to the rapid contact of small droplets with hot air, the dried particles stay in the drying room for a maximum of several seconds, thus avoiding the heat caused by the long contact time of nutrients and hot air. loss.

The preparation of spinach powder has a variety of technological methods. The spinach powder prepared by spray drying technology is superior to hot air drying and vacuum drying spray drying in terms of sensory quality, rehydration, bulk density, dispersibility, color and luster, and can be better maintained. The product quality of spinach powder is convenient for industrial production, so spray drying is a better method for preparing spinach powder. This experiment mainly studied the influence of hot air drying, vacuum drying and spray drying process on the sensory quality, rehydration, bulk density, dispersibility and color difference of spinach powder, in order to provide the preparation technology of spinach powder and its application in food. Provide technical reference for applications in industry.