微胶囊分子包埋协同喷雾干燥生产山西老陈醋粉工艺优化

以山西老陈醋为原料，与浓缩山楂汁、沙棘汁混合成配料液杀菌，添加β-环状糊精对配料液进行微胶囊分子包埋，加入麦芽糊精作为干燥助剂，与丁香粉和肉桂粉以及酵母提取物进行复配，喷雾干燥后收集醋粉进行包装。分别以总酸、醋粉得率和水分含量为考察指标，通过试验得出生产山西老陈醋粉的工艺参数为浓缩山楂汁添加量12.5%，浓缩沙棘汁添加量6.5%，酵母提取物添加量0.75%，β-环状糊精添加量20%，麦芽糊精添加量30%，可溶性固形物含量36 °Bx，进料速率100 kg/h，进风温度160 ℃。在此条件下得到的山西老陈醋粉水分含量为6.74%，总酸为6.61 g/100 mL，醋粉得率为36.7%。

Process optimization of Shanxi mature vinegar powder by microcapsule molecular encapsulation with spray drying

Using Shanxi mature vinegar as raw material, which mixed with concentrated haw juice and concentrated sea buckthorn juice as liquid ingredients, after sterilization, β-cyclic dextrin was added to conduct microcapsules molecular encapsulation. Using malto dextrin as drying assistant, which compound with cloves powder, cinnamon powder and yeast extract, vinegar powder was packaged after spray drying. Using total acid, vinegar powder yield and water content as evaluation indexes, results showed that the optimal processing parameters for Shanxi mature vinegar powder were concentrated haw juice 12.5%, concentrated sea buckthorn juice 6.5%, yeast extract 0.75%, β-cyclic dextrin 20%, malto dextrin 30%, soluble solid content 36 °Bx, feeding rate 100 kg/h, inlet air temperature 160 ℃. Under the condition, the water content, total acid content, and vinegar powder yield of Shanxi mature vinegar powder was 6.74%, 6.61 g/100 ml and 36.7%, respectively.