响应面法优化杂粮醋粉真空冻干工艺

以苦荞面、燕麦麸皮、黑豆皮为原辅料,采用山西老陈醋传统工艺进行酿造、熏醅,熏醅后物料经真空冷冻干燥、粉碎后制备杂粮醋粉。以干燥速率和总酸含量为指标,通过单因素及响应面实验,对冻干杂粮醋粉的影响因素进行分析。结果表明:冻干最佳工艺条件为预冻温度-40 ℃、物料厚度9 mm、升华温度28 ℃、解析温度33 ℃,此时杂粮醋粉干燥速率为3.60%/h,总酸含量为8.53 mg/g。本研究为杂糖醋粉的工厂化生产提供了理论依据。

Optimization of Vacuum Freeze Drying Technology of Miscellaneous Grains Vinegar Powder by Response Surface Methodology

With bitter buckwheat powder,oat bran,black soybean skin as raw materials,the traditional Shanxi vinegar brewing process was used for brewing and smoking,after smoked,the materials were vacuum freeze-dried and crushed to prepare miscellaneous grains vinegar powder. With the drying rate and total acid content as indicators,the influencing factors of freeze-dried miscellaneous grains vinegar powder was analyzed by single factor and response surface tests,and the freeze-drying process was optimized.The results showed that the optimal freeze-drying conditions were pre-freezing temperature-40 ℃,material thickness 9 mm,sublimation temperature 28 ℃,analytical temperature 33 ℃. At this time,the miscellaneous grains vinegar powder drying rate of 3.60%/h,the total acid content of 8.53 g/100 g.This study provided a theoretical basis for industrial production of the miscellaneous grains vinegar powder.