醋粉喷雾干燥工艺的优化

朱崇阳; 夏蓉; 武靓靓; 林冰洁; 周炜杰; 陶汇源; 程永强

doi:10.13386/j.issn1002-0306.2017.21.040

醋粉喷雾干燥工艺的优化

Optimization for spray drying technology of vinegar powder

摘要

摘要: 为了优化醋粉的喷雾干燥工艺,以市售镇江香醋为原料,制得醋粉。以进口温度、物料浓度、麦芽糊精添加量及进料速率为影响参数,采用单因素实验和正交实验相结合的方法优化喷雾干燥工艺。结果表明:在进口温度160℃、物料浓度25%、麦芽糊精添加量30%、进料速率400 m L·h^-1的条件下获得的醋粉品质较佳,该条件下醋粉的含水率为8.39%,集粉率为66.58%,DPPH自由基半清除率浓度(IC₅₀)为0.773 mg·m L^-1,有机酸含量为18.44%,总色差值为21.94。本研究结果为优质醋粉的研制提供了依据。

Abstract: In order to optimize the spray drying technology of vinegar powder, Zhenjiang fragrance vinegar from the supermarket was used as the raw material.The effects of inlet temperature, solid concentration, maltodextrin addition amount and feed rate on the quality of vinegar powder were researched, and the optimum conditions for the spray drying technology were determined by single factor and orthogonal experiments.The results showed the conditions were as follows: inlet temperature 160 ℃, material concentration 25%, maltodextrin addition amount 30%, feed rate 400 m L·h^-1, respectively.Under the optimized conditions, the moisture content, powder yield, DPPH radical scavenging activity ( IC₅₀) , the content of organic acid and total chromatism were up to 8.39%, 66.58%, 0.773 mg·m L, 18.44%, 21.94, respectively.This research is a preliminary attempt at the development of high quality vinegar powder.