摘要
为了研究卤料调味粉的喷雾干燥工艺,改善传统酱卤工艺。实验以新鲜卤水为原料,采用单因素及正交实验研究了辅料的选择、辅料的添加量、入料浓度、入料流量、进风口温度等影响因素。经过正交实验优化最终确定卤料调味粉的喷雾干燥工艺:辅料麦芽糊精添加量为25g/dL,入料流量为10mL/min,入料浓度为30%,进风口温度为170℃。在该条件下喷雾干燥卤料调味粉得率较高,通过调味粉加工的酱卤制品感官品质较好。
In order to study the spray drying technology of marinade seasoning powder, the traditional sauce brine process is improved. Fresh brine is used as raw material in the experiment, single factor and orthogonal experiments are used to study the factors affecting the selection of ingredients, the additive amount of ingredients, the concentration of ingredients, the material input content,the material flow rate and the temperature of air inlet. Through orthogonal experiment, the spray drying technology of marinade seasoning powder is determined. The additive amount of maltodextrin is 25 g/dL, the material input flow rate is10 mL/min, the material input concentration is 30%, and the inlet temperature is170 ℃. Under such conditions, the yield of spray drying of marinade seasoning powder is higher and the sensory quality of marinated products processed by seasoning powder is better.
作者
黄绍天
王步江
HUANG Shao-tian;WANG Bu-jiang(College of Food Science and Bioengineering, Tianjin Agricultural University,Tianjin 300384, China;Tianjin Engineering and Technology Center ofAgricultural Products Deep Processing, Tianjin 300384, China)
出处
《中国调味品》
CAS
北大核心
2019年第5期154-157,共4页
China Condiment
关键词
卤料
调味粉
喷雾干燥
感官评价
marinade
seasoning powder
spray drying
sensory evaluation
