多孔玉米淀粉制备粉末酱油的研究  

Study on the preparation of pulverous soy sauce with porous corn starch

作　　者：张洪微[1] 崔素萍[1] 魏文毅[1] 翟爱华[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《粮油食品科技》2009年第2期54-56,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：以多孔玉米淀粉为原料,采用喷雾干燥技术制备粉末酱油。通过正交试验得到了喷雾干燥的最佳工艺条件为:多孔淀粉浓度14%,进风温度175℃,进样泵流量9 mL/min。制得的粉末酱油其色率、红色指数分别为2579和2.275;采用气相色谱技术对粉末酱油进行风味成分的测定,经对照分析可知多孔淀粉粉末酱油较好地保存了原酱油的风味。Taking porous corn starch as raw material, pulverous soy sauce is prepared by spray drying. The optimum conditions is obtained by orthogonal experiment which is that porous starch concentration is 14% （w/ v）, inlet temperature is 175℃ and feed - in pump flux is 9 mL/min. The pulverous soy sauce color ratio is 2579, and red index of caramel is 2. 275 ; the flavor ingredients stability of pulverous soy sauce is kept well through comparative analysis by gas chromatography.

关 键 词：多孔淀粉 粉末酱油 喷雾干燥 

分 类 号：TS264.21[轻工技术与工程—发酵工程]