永春老醋醋粉喷雾干燥工艺优化  

Optimization of Spray Drying Process of Vinegar Powder from Yongchun Aged Vinegar

作　　者：张文贺 刘宁馨 马应伦 王晓辉 黄江河 程永强 陈洪彬 ZHANG Wen-he;LIU Ning-xin;MA Ying-lun;WANG Xiao-hui;HUANG Jiang-he;CHENG Yong-qiang;CHEN Hong-bin(College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou,Fujian 362000,China;Fujian Yongchun Vinegar Industry Co.,Ltd.,Quanzhou,Fujian 362600,China;Hangzhou PuYu Technology Development Co.,Ltd.,Hangzhou,Zhejiang 311305,China)

机构地区：[1]泉州师范学院海洋与食品学院,福建泉州362000 [2]福建永春老醋醋业有限责任公司,福建泉州362600 [3]杭州谱育科技发展有限公司,浙江杭州311305

出　　处：《福建农业科技》2024年第4期51-55,共5页Fujian Agricultural Science and Technology

基　　金：泉州市科技计划项目(2020C062)。

摘　　要：为进一步开发永春老醋新产品,对永春老醋醋粉喷雾干燥工艺进行优化。在单因素试验的基础上,以物料浓度、进料速率、进口温度和刺梨多糖添加量为影响因素,以醋粉得粉率和含水率为评价指标,采用L_(9)(3^(4))正交试验来确定永春老醋醋粉的最佳喷雾干燥工艺条件。结果表明:永春老醋醋粉喷雾干燥工艺影响因素的大小顺序为物料浓度>刺梨多糖添加量>进料速率>进口温度,喷雾干燥的最佳工艺为:物料浓度15%、刺梨多糖添加量5%、进料速率5.2 mL·min^(−1)、进口温度160℃,该条件下醋粉得粉率64.12%±1.52%、含水率12.98%±0.89%、总酸(4.98±0.11)g·hg^(−1)、氨基酸态氮(1.82±0.09)g·hg^(−1)、总黄酮(15.23±0.25)mg·hg^(−1)、γ氨基丁酸(5.32±0.06)mg·g^(−1)、川芎嗪(12.23±0.19)ug·g^(−1)、洛伐他丁(8.47±0.17)ug·g^(−1)。研究结果可为优质永春老醋醋粉的制备提供科学依据。In order to further develop the new products of Yongchun aged vinegar,the spray drying process of vinegar powder from Yongchun aged vinegar was optimized.On the basis of single factor experiment,the optimal spraydrying process conditions of vinegar powder from Yongchun aged vinegar were determined by using the L_(9)(3^(4))orthogonal test,with the material concentration,feed rate,inlet temperature and the addition of polysaccharide from Rosa roxburghii Tratt.as the influencing factors,and the rate of obtaining vinegar powder and moisture content as the evaluation indexes.The results showed that the order of influencing factors for the spray drying process of vinegar powder from Yongchun aged vinegar were material concentration>the addition of polysaccharide from Rosa roxburghii Tratt.>feed rate>inlet temperature,and the optimum process of spray drying was as follows:the material concentration was 15%,the feed rate was 5.2 mL·min^(−1),the inlet temperature was 160℃,and the addition of polysaccharide from Rosa roxburghii Tratt.was 5%.Under these conditions,the rate of obtaining vinegar powder was 64.12%±1.52%,moisture content was 12.98%±0.89%,total acid was 4.98±0.11 g·hg^(−1),amino acid nitrogen was 1.82±0.09 g·hg^(−1),total flavonoids was 15.23±0.25 mg·hg^(−1),γ-aminobutyric acid was 5.32±0.06 mg·g^(−1),ligustrazine was 12.23±0.19μg·g^(−1),and lovastatin was 8.47±0.17μg·g^(−1).The results of this study could provide scientific basis for the preparation of high-quality vinegar powder from Yongchun aged vinegar.

关 键 词：永春老醋 醋粉 喷雾干燥 正交试验 单因素试验 

分 类 号：TS205.9[轻工技术与工程—食品科学]