传统酿造醋粉制备及其营养成分分析

Study on Preparation and Nutrients of Traditional Vinegar Powder

以食醋为原料,利用喷雾干燥技术制备醋粉并对其工艺条件进行优化,研究最优工艺条件下制备的醋粉的营养成分。结果显示:在最佳工艺条件出塔风温95℃,物料最佳浓度25%(W/W),进料速率150mL/h,β-环糊精添加量5%下制备的醋粉中糖含量为30%~45%,有机酸含量为18%,8种人体必需氨基酸齐全,富含B族维生素,含有川穹嗪、γ-氨基丁酸、多酚等功能成分。研究表明醋粉营养丰富,具有一定的保健功能。

Use vinegar as raw material, vinegar powder preparation by spray drying is optimized. The nutrients in vinegar powder which prepared by the optimum process conditions are analyzed. The results show that the optimum process conditions of vinegar powder are the inlet temperature of 95 ℃, the material optimal concentration of 25% （W/W）, the feeding rate of 150 mL/h, beta cyclodextrin adding amount of 5%. Vinegar powder containing 30%-45% of sugar and 18% of organic acid, 8 kinds of essential amino acids, rich in B vitamins and tetrarnethylpyrazine, γ-aminobutyric acid, polyphenols and other functional ingredients. This study shows that the vinegar powder is rich in nutrition and has certain health care function.