喷雾干燥法制备乳酸发酵芥菜调味粉研究

Production of lactic acid fermented mustard seasoning powder by spray drying method

以乳酸发酵芥菜的下脚料为原料,在分析原料色泽、风味、氨基酸含量的基础上,进行芥菜汁风味调整,并对不同助干剂制备芥菜调味粉的喷雾干燥效果进行研究。结果表明:雪菜汁原料中总氨基酸含量,鲜味氨基酸含量最高,芥菜汁和芥菜卤含量较低。因此,雪菜汁的风味最佳,品质最高。发酵芥菜汁风味调整正交试验表明:影响芥菜汁调味料口感和色泽的主次顺序均依次为:酵母提取物>柠檬酸>蔗糖>味精,最佳配方为酵母提取物添加量2%、味精添加量2%、柠檬酸添加量0.3%、蔗糖添加量2.5%。影响芥菜汁风味方差分析表明:酵母提取物最显著,其次柠檬酸,再次蔗糖添加量,味精不显著。不同助干剂对喷雾干燥效果的影响结果表明,添加8%生淀粉时喷雾效果最佳。

With lactic acid fermentation mustard scraps used as raw materials, based on the analysis of rawmaterial color, flavor and amino acid, the mustard sauce flavor was adjusted, and the effect of spraydrying for differently prepared mustard seasoning powder by using different drying agents was under study. The results showed： in the raw materials of pickle juice, total acids content and flavor amino acids content were the highest while mustard juice and mustard halide content are low. Therefore, pickle juice flavor was the best and its quality was the highest. Orthogonal test of the adjusted fermented mustard sauce flavor showed： the primary and secondary order of affecting the mustard sauce seasoning taste and colour was as follows： yeast extract〉citric acid〉saccharose〉monosodium glutamate. The best formula for the amount of addition was yeast extract 2%, monosodium glutamate 2%, citric acid 0.3%, saccharose 2.5%. The analysis of the mustard sauce flavour variation showed that： Yeast extract was the most significant, followed by citric acid, then the addition amount of sucrose content, but MSG was not significant. The influence of different drying agents on spray-drying effects showed that with 8% raw starch spray added, the effect was best.