食品工业科技2017，Vol.38Issue(21)：203-208,215,7.DOI:10.13386/j.issn1002-0306.2017.21.040
醋粉喷雾干燥工艺的优化
Optimization for spray drying technology of vinegar powder
摘要
Abstract
In order to optimize the spray drying technology of vinegar powder,Zhenjiang fragrance vinegar from the supermarket was used as the raw material.The effects of inlet temperature,solid concentration,maltodextrin addition amount and feed rate on the quality of vinegar powder were researched,and the optimum conditions for the spray drying technology were determined by single factor and orthogonal experiments.The results showed the conditions were as follows:inlet temperature 160 ℃,material concentration 25％,maltodextrin addition amount 30％,feed rate 400 mL.h-1,respectively.Under the optimized conditions,the moisture content,powder yield,DPPH radical scavenging activity (IC50),the content of organic acid and total chromatism were up to 8.39％,66.58％,0.773 mg· mL,18.44％,21.94,respectively.This research is a preliminary attempt at the development of high quality vinegar powder.关键词
醋粉/喷雾干燥/正交实验/优化Key words
vinegar powder/spray drying/orthogonal experiment/optimization分类
轻工纺织引用本文复制引用
朱崇阳,夏蓉,武靓靓,林冰洁,周炜杰,陶汇源,程永强..醋粉喷雾干燥工艺的优化[J].食品工业科技,2017,38(21):203-208,215,7.基金项目
江苏省重点研发计划项目(BE2015346). （BE2015346）
