摘要
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.
作者
董璐
陈春旭
鲁青
刘加上
郭元新
DONG Lu;CHEN Chunxu;LU Qing;LIU Jiashang;GUO Yuanxin(College of Food Engineering,Anhui Science and Technology University,Fenyang 233100,China;School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212004,China)
出处
《安徽科技学院学报》
2020年第1期48-55,共8页
Journal of Anhui Science and Technology University
基金
国家自然科学基金项目(31901617)
安徽省自然科学基金(1808085MC72)
安徽省高校自然科学研究项目(KJ2019A0815)。
关键词
醋蛋粉
洋葱
喷雾干燥
正交试验
综合评衡法
Vinegar powder
Onion
Spray drying
Orthogonal test
Comprehensive balance method