摘要
以红曲醋为主料,添加白砂糖5%、食盐10%、味精5%作为辅料,调整产品的盐度和鲜度,提高产品风味及适口性,得到咸淡适宜、回味浓香的液体醋,再将醋浓度调至15%、淀粉添加量1.5%、麦芽糊精添加量10%,设定蠕动泵进料量为40 r/min,物料进风温度为150℃,通过喷雾干燥得到口感浓郁、速溶性好、携带方便的固体调味料,其中洛伐他汀含量为0.08 mg/g。
Using Monascus vinegar as the main material,adding white granulated sugar 5%,salt 10%and MSG 5%as auxiliary materials,adjusting the salinity and freshness of the products,improving the flavor and palatability of the products,getting a kind of liquid vinegar with suitable taste and strong aftertaste and aroma,adjusting the vinegar concentration to 15%,adding 1.5%starch,10%maltodextrin,setting the peristaltic pump feeding quantity of 40 r/min,and the material inlet temperature of 150℃.The solid seasoning is obtained with strong taste,good instant solubility and convenient portability by spray drying,and the content of lovastatin is 0.08 mg/g.
作者
张江宁
丁卫英
张玲
韩基明
杨春
ZHANG Jiang-ning;DING Wei-ying;ZHANG Ling;HAN Ji-ming;YANG Chun(Key Laboratory of Characteristic Agro-products Processing in Shanxi Province,Institute of Agricultural Products Processing,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,China)
出处
《中国调味品》
CAS
北大核心
2020年第1期147-149,共3页
China Condiment
基金
山西省重点实验室项目（201605D111006）
关键词
红曲醋
固体
调料
Monascus vinegar
solid
seasoning
