响应面法优化杂粮醋粉真空冻干工艺

Optimization of Vacuum Freeze Drying Technology of Miscellaneous Grains Vinegar Powder by Response Surface Methodology

摘要: 以苦荞面、燕麦麸皮、黑豆皮为原辅料,采用山西老陈醋传统工艺进行酿造、熏醅,熏醅后物料经真空冷冻干燥、粉碎后制备杂粮醋粉。以干燥速率和总酸含量为指标,通过单因素及响应面实验,对冻干杂粮醋粉的影响因素进行分析。结果表明:冻干最佳工艺条件为预冻温度-40 ℃、物料厚度9 mm、升华温度28 ℃、解析温度33 ℃,此时杂粮醋粉干燥速率为3.60%/h,总酸含量为8.53 mg/g。本研究为杂糖醋粉的工厂化生产提供了理论依据。

Abstract: With bitter buckwheat powder,oat bran,black soybean skin as raw materials,the traditional Shanxi vinegar brewing process was used for brewing and smoking,after smoked,the materials were vacuum freeze-dried and crushed to prepare miscellaneous grains vinegar powder. With the drying rate and total acid content as indicators,the influencing factors of freeze-dried miscellaneous grains vinegar powder was analyzed by single factor and response surface tests,and the freeze-drying process was optimized.The results showed that the optimal freeze-drying conditions were pre-freezing temperature-40 ℃,material thickness 9 mm,sublimation temperature 28 ℃,analytical temperature 33 ℃. At this time,the miscellaneous grains vinegar powder drying rate of 3.60%/h,the total acid content of 8.53 g/100 g.This study provided a theoretical basis for industrial production of the miscellaneous grains vinegar powder.