喷雾干燥条件对发酵酱油粉粒度特性的影响  

Study on the impact of spray drying conditions to the character of fermented soy sauce powder

作　　者：刘立新 李永歌 

机构地区：[1]保定味群食品科技股份有限公司,河北保定071000

出　　处：《中国食品添加剂》2013年第S1期57-61,共5页China Food Additives

摘　　要：研究影响发酵酱油粉特性的因素,同时考察不同喷雾干燥条件对发酵酱油粉特性的影响。本文在单因素初步试验的基础上,以发酵酱油粉140目通过率为考察指标,通过采用正交设计试验筛选发酵酱油粉140目通过率最高的最佳工艺条件。结果表明:喷雾干燥入口温度、出口温度、喷雾干燥机主机转速这三个因素能够显著影响发酵酱油粉的通过率。发酵酱油粉140目通过率最高的最佳工艺条件为入口温度175℃、出口温度90℃、主机转速185Hz、待喷液固形物含量36%,此时产品140目通过率为99.75%。To study the impact factors to the character of fermented soy sauce powder,and the impact of different Spray drying conditions to the character of fermented soy sauce powder. In this paper,in order to find out the optimum Spray drying conditions of fermented soy sauce powder,we orthogonal designed many test screening on the basis of preliminary tests of single factor,with 140 mesh pass rate of fermented soy sauce powder as the index. The results show that:Three factors including the Spray drying inlet temperature,outlet temperature,and the Spray Dryer host speed can significantly impact the pass rate of fermented soy sauce powder. The optimum Spray drying Technological conditions of the highest 140 mesh pass rate fermented soy sauce powder is: the inlet temperature at 175℃,the outlet temperature at90℃,Host speed at 185Hz,solid content of ready-to-spray-dry liquid at 42%,then,the 140 mesh pass rate is99. 75%.

关 键 词：喷雾干燥 发酵酱油粉末 特性 通过率 

分 类 号：TS264.21[轻工技术与工程—发酵工程]