Research On Spray Drying Of Shanxi Aged Vinegar And Its Effect On Product Properties

Shanxi aged vinegar has a long history,which is the people essential flavouring on the table.The objective of this paper was to obtain aged vinegar powder by low temperature spray drying process.The optimization of spray drying parameters were carried out,and the functional component(ligustrazine),physical and chemical properties and amino acid composition were compared between Shanxi aged vinegar and aged vinegar powder.The main contents and conclusions are as follows:(1)Through the inlet air temperature,rotating speed of peristaltic pump,embedding medium amount of three optimization screening of spray drying process factors,determine the get the optimal rate of spray drying process.The specific method is as follows: Inlet temperature 140 ?,peristaltic pump speed 15 rpm,embedding agent added 3 %,under this condition,the yield of vinegar powder was 31.67 %.At the same time,the main factors influencing the spray drying experiment are the effects of inlet temperature,peristaltic pump and embedding agent on the yield of vinegar powder spray test.(2)Explored by high-performance liquid chromatographic method for determination of temperature of air content of ligustrazine vinegar powder spray drying process,and vinegar content of ligustrazine.The results showed that the content of ligustrazine increased first and then decreased with the increase of spray drying temperature.In this experiment,the content of ligustrazine was 184.74 mg / kg in the 130 ? process.(3)Exploring the Shanxi aged vinegar and powder with chemical and physical index,amino acid composition analysis and nutritional value evaluation were carried out,starting with color,aroma and taste of the vinegar powder,and the sensory evaluation of different quality fraction gradient was carried out on the vinegar powder prepared by different spray drying process.Application of fuzzy comprehensive evaluation method to analyze the data.Results show that Shanxi aged vinegar is made by spray drying of vinegar powder,one of nutrients and functional ingredients are effective enrichment,removing volatile organic acid was hot and thrilling,and received less nutrient-rich,pungent solid vinegar powder,easy to transport,carriage and preservation.The essential amino acids were 3.8390 g / 100 g and 0.5190 mL / 100 mL.The amino acid scores were 11.94 and 1.54,the chemical scores were 8.41 and 1.09,and the essential amino acid index(EAAI)based on the FAO / WHO standard model protein Were 82.82 and 79.62.The parameters of the vinegar powder samples with high sensory evaluation were as follows: inlet temperature 110 ?,speed percussion pump 15 RPM,embedding agent 2 % and inlet temperature 140 ?,peristaltic pump speed 15 RPM,embedding agent 3 %.