喷雾干燥法制备三穗鸭固体骨素调味料工艺研究  

Study on Preparation of Solid Ossein Seasoning from Sansui Duck by Spray Drying Method

作　　者：周雯 王修俊 刘佳慧[2] 冯廷翠[3] ZHOU Wen;WANG Xiu-jun;LIU Jia-hui;FENG Ting-cui(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Key Laboratory of Fermentation Engineering and Biopharmacy in Guizhou Province,Guizhou University,Guiyang 550025,China;Mingcheng Food Factory in Zhenyuan County,Zhenyuan 557700,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550025 [3]镇远县名城食品厂,贵州镇远557700

出　　处：《中国调味品》2019年第8期122-126,共5页China Condiment

基　　金：中央引导地方科技发展专项资金(黔科中引地[2018]4020)

摘　　要：为了充分利用三穗鸭骨素营养成分,方便产品运输和储存,将三穗鸭骨素美拉德反应液进行喷雾干燥,优化其工艺参数,研究喷雾干燥过程中进风温度、进料泵速、麦芽糊精、压缩空气流量对三穗鸭骨素含水率、色差、堆积密度、感官等各项指标的影响。结果得到喷雾干燥优化工艺:进风温度为180℃,进料泵速为7 mL/min,麦芽糊精量为7.5%,压缩空气流量为95 mL/min。在此工艺条件下,氨基酸总含量达到49.73 g/100 g,含水率最低,色泽正常,香气突出。In order to make full use of the nutrients of Sansui duck ossein,facilitate the transportation and storage of products,the Maillard reaction liquid of Sansui duck ossein is spray-dried and the processing parameters are optimized.The effects of inlet air temperature,feeding pump speed,maltodextrin content and compressed air flow rate on the water content,color difference,bulk density,sensory quality and the other indexes of Sansui duck ossein in spray drying process are studied.The results show that the optimum spray drying process is as follows:the inlet air temperature is 180℃,the feeding pump speed is 7 mL/min,the maltodextrin content is 7.5%,and the compressed air flow rate is 95 mL/min.Under these conditions,the total content of amino acids reaches 49.73 g/100 g,the water content is the lowest,the color is normal,and the aroma is outstanding.

关 键 词：三穗鸭骨素 固体骨素调味料 氨基酸 喷雾干燥 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]