洋葱醋蛋复合粉喷雾干燥工艺研究

Optimization of Spray Drying Process of Onion Vinegar and Egg Compound Powder

目的:优化新型洋葱醋蛋复合粉喷雾干燥工艺。方法:选择进风温度、喷雾流量、溶液固形物含量与助干剂比值共3个因素,以喷雾干燥后洋葱醋蛋粉润湿性、产品得率和溶解度为响应值,分别采用正交试验设计法及综合平衡法优化,以得到洋葱醋蛋粉喷雾干燥最佳工艺条件。结果:洋葱醋蛋粉喷雾干燥的最佳工艺条件为:进风温度为145℃,喷雾流量为15 mL/min,总固形物含量与助干剂的比值为4∶6。结论:在此优化的工艺条件下制得的产品冲调特性最佳,对洋葱醋蛋粉的生产具有一定的理论指导意义。

Objective:To optimize the spray drying process of new onion vinegar and egg compound powder.Methods:The effects on the wet-ability,product yield and solubility of onion vinegar powder after spray drying were studied based on inlet air temperature,spray flow rate,solution solid content to dry aid.The optimal process conditions for spray drying of onion vinegar powder were optimized by orthogonal design method and comprehensive balance method.Results:The optimum conditions for spray drying of onion vinegar powder were detemined:spray flow rate at 15 mL/min,inlet air temperature at 145℃,and the ratio of total solids content to dry aid is 4∶6.Conclusion:The product prepared in this process has the best brewing characteristics,and certain theoretical guiding significance for the production of onion vinegar powder.