摘要
以新鲜五味子为原料,对粉末醋制作工艺进行优化并对其产品质量进行分析。粉末醋制作工艺分为酒精发酵、醋酸发酵、果醋包埋、后熟以及喷雾干燥5个环节。通过单因素试验探讨酒精发酵工艺以及醋酸发酵工艺;通过响应面分析法优化果醋包埋条件和喷雾干燥条件。单因素试验结果表明,酒精发酵时果酱糖度调至13°Brix,醋酸发酵时醋酸菌接种量为10%时发酵效果较好;响应面分析结果表明,果醋包埋的最佳工艺条件为β-环糊精、卡拉胶以及藻胶钠的添加量分别为5.01%、0.63%、1.04%;喷雾干燥最佳工艺条件为进风量、进风温度以及进料速率分别为20.70 m^3/min,139.2℃以及499.6 mL/h。
The study was conductecd to develop processing technology for vinegar powder from natural Schisandra chinensis. In order to product vinegar powder,five-stage techniques,alcohol fermentation,acetic acid fermentation,acid embedding,after-ripening and spray drying had been used. Alcohol fermentation process and acetic acid fermentation process were studied by single factor test;embedding process and spray drying process were optimized by response surface methodology. The results of single factor test showed that the sugar concentration was adjusted to 13 °Brix during alcohol fermentation,acetic acid bacteria inoculation was adjusted to 10 % during acetic acid fermentation. The results of response surface methodology showed that the optimal acid embedding conditions were β-cyclodextrin of 5.01 %,carrageenan of 0.63 % and sodium alginate of 1.04 %,respectively;the optimal spray drying conditions were air intake rate of 20.70 m3/min,inlet temperature of 139.2 ℃ and feeding rate of 499.6 mL/h,respectively.
作者
郑虎哲
崔春兰
刘梦
武小梅
CHUNG Shin-kyo
ZHENG Hu-zhe;CUI Chun-lan;LIU Meng;WU Xiao-mei;CHUNG Shin-kyo(Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,Jiangsu,China;Kyungpook National University,Daegu 702701,Gyeongsangbuk-do,Republic of Korea;Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第5期114-121,共8页
Food Research and Development
基金
江苏省2018年度高等学校大学生实践创新训练计划项目(201813104017X)
江苏省333工程资助项目(苏人才办[2016]8号)
关键词
五味子
粉末醋
发酵
果醋包埋
喷雾干燥
Schisandra chinensis
vinegar powder
fermentation
acid embedding
spray drying
