红曲醋固体调料的研制  

Development of Solid Seasoning Monascus Vinegar

作　　者：张江宁 丁卫英 张玲 韩基明 杨春 ZHANG Jiang-ning;DING Wei-ying;ZHANG Ling;HAN Ji-ming;YANG Chun(Key Laboratory of Characteristic Agro-products Processing in Shanxi Province,Institute of Agricultural Products Processing,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,China)

机构地区：[1]山西省农业科学院农产品加工研究所特色农产品加工山西省重点实验室

出　　处：《中国调味品》2020年第1期147-149,共3页China Condiment

基　　金：山西省重点实验室项目（201605D111006）

摘　　要：以红曲醋为主料,添加白砂糖5%、食盐10%、味精5%作为辅料,调整产品的盐度和鲜度,提高产品风味及适口性,得到咸淡适宜、回味浓香的液体醋,再将醋浓度调至15%、淀粉添加量1.5%、麦芽糊精添加量10%,设定蠕动泵进料量为40 r/min,物料进风温度为150℃,通过喷雾干燥得到口感浓郁、速溶性好、携带方便的固体调味料,其中洛伐他汀含量为0.08 mg/g。Using Monascus vinegar as the main material,adding white granulated sugar 5%,salt 10%and MSG 5%as auxiliary materials,adjusting the salinity and freshness of the products,improving the flavor and palatability of the products,getting a kind of liquid vinegar with suitable taste and strong aftertaste and aroma,adjusting the vinegar concentration to 15%,adding 1.5%starch,10%maltodextrin,setting the peristaltic pump feeding quantity of 40 r/min,and the material inlet temperature of 150℃.The solid seasoning is obtained with strong taste,good instant solubility and convenient portability by spray drying,and the content of lovastatin is 0.08 mg/g.

关 键 词：红曲醋 固体 调料 

分 类 号：TS264.9[轻工技术与工程—发酵工程]