山西老陈醋喷雾干燥工艺及品质研究

以山西老陈醋为研究对象,采用低温喷雾干燥工艺优化制备醋粉,通过HPLC(高效液相色谱法)、氨基酸分析及营养价值评价等方法,对山西老陈醋及醋粉中的功能成分、理化指标及氨基酸组成等进行研究,并对所得醋粉进行感官评价。结果表明:在进风温度140 ℃、进料量13 mL/min、助干剂(β-环状糊精)添加量3%条件下,醋粉的得率为31.67%,川芎嗪含量为165.02 mg/kg,必需氨基酸总量达到3.84 g/100 g,氨基酸评分为11.94,以FAO/WHO标准模式蛋白为基准的必需氨基酸指数(EAAI)为82.82,且感官品质良好,为山西老陈醋进一步的开发提供了一定的理论依据。

Research on spray drying of Shanxi aged vinegar and its effect on product properties

The objective of this paper was to obtain aged vinegar powder by low temperature spray drying process. The optimization of spray drying parameters were carried out,and the functional component(ligustrazine),properties and amino acid composition were compared between Shanxi aged vinegar and aged vinegar powder,and evaluation of the taste of vinegar powder. The results showed that the optimal spray drying conditions were at the inlet temperature of 140 ℃,charging rate of 13 mL/min and drying aid(β-Cyclodextrin)of 3%,resulting in a powder yield of 31.67%,the content of ligustrazine 165.02 mg/kg,the required amino acids accounting for 3.8 g/100 g,the amino acid score for 11.94,and the required amino acids index(EAAI)based on the FAO/WHO standard model protein for 82.82.This paper provided a theoretical basis for the further development of Shanxi aged vinegar.