Research On Process Optimization Of Soy Sauce Powder Using Spray Drying And Its Quality Analysis

Soy sauce powder is solid soy sauce,which is spray-dried from liquid soy sauce.This paper optimized the spray drying conditions,the filler and solid content of soy sauce powder spray drying through single factor and orthogonal experiments.And it analyzed the sensory,physical and chemical indexes of soy sauce powder produced by different liquid soy sauces.SPME-GC-MS and HPLC were used to analyze the composition and content of volatile flavor substances and amino acids in soy sauce powder.The results were as follows:Through single factor and orthogonal experiments,the most suitable main filler for spray drying of soy sauce powder was maltodextrin and the best auxiliary filler combination were2%gelatin,2% gum arabic and 1% chitosan.Three auxiliary fillers work synergistically with maltodextrin to further improve the spray drying recovery rate and product quality,and the recovery rate increased by 0.1-6%.Through the single factor experiment of the effect of solid content on spray drying,the best solid content was determined to be 45%.Through single factor experiment and orthogonal experiment,it is determined that the best process conditions of spray drying are 170? for inlet air temperature,95? for outlet air temperature,and 250 Hz atomization frequency.Under the optimal spray drying conditions,ten kinds of soy sauce without addition were spray-dried to produce soy sauce powder and the sensory characteristics of soy sauce powder were analysed.Results showed the loss of amino acid nitrogen of soy sauce powder were small,the moisture were low and stable,the powder were uniform in thickness,and the fluidity were good.The flavor substances of the soy sauce powder and liquid soy sauce were detected and analysed by SPME-GC-MS.The results showed that 275 flavor substances were identified in the liquid soy sauce and 202 flavor substances in the soy sauce powder.Compared with liquid soy sauce,soy sauce powder lost about 70 flavor substances.Quantitative analysis of the key flavor substances found that the common flavor content of soy sauce powder and liquid soy sauce was quite different,the content of flavor substances in soy sauce powder was much lower than that in liquid soy sauce,which was caused by the high temperature during spray drying.The amino acid content in the soy sauce powder prepared by spray drying was analyzed by HPLC.The results found that the amino acid composition of the ten kinds of soy sauce powder have certain differences,but there was no obvious regularity.Through the analysis of amino acids classification,the following rules were found: the proportion of glutamic acid in the ten kinds of soy sauce powder was in the range of 10-20%,and essential amino acid of the soy sauce powder was about 40%.According to the taste characteristics,the content of bitter amino acids in the ten soy sauce powders were the largest(31.66-41.91%),followed by umami amino acids(21.46-32.06%)and sweet amino acids(14.79-22.27%),non-flavored amino acids accounted for the smallest proportion(8.44-16.52%).