卤料调味粉喷雾干燥工艺研究
|
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 is 10 mL/min,the material input concentration is 30%,and the inlet temperature is 170℃.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.
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 is 10 mL/min,the material input concentration is 30%,and the inlet temperature is 170℃.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.
引文
[1]周光宏.肉品加工学[M].北京:中国农业出版社,2008.
[2]杜改凤.酱驼肉加工工艺的研究[D].呼和浩特:内蒙古农业大学,2017.
[3]赵子瑞,苑冰冰,张苏苏,等.酱卤肉制品加工技术研究进展[J].肉类研究,2016,30(12):41-47.
[4]苑冰冰,张苏苏,赵子瑞,等.酱卤肉制品加工与新技术应用研究进展[J].农产品加工,2016(18):39-45.
[5]张苏苏,赵子瑞,苑冰冰,等.酱卤肉制品加工技术研究进展[J].食品安全质量检测学报,2016,7(8):3270-3276.
[6]王梓昂.酱牛肉货架期预测模型及延长方法的研究[D].无锡:江南大学,2016.
[7]黄艳梅.酱卤肉制品的工艺改进及综合保鲜技术的研究[D].无锡:江南大学,2016.
[8]贾丽华,王海华,孙宁宁,等.速测盒法快速测定肉及肉制品中亚硝酸盐[J].食品安全质量检测学报,2018,9(11):2611-2615.
[9]王佰洁,邓立育,刘鹏,等.评定分光光度法测定酱卤肉制品中亚硝酸盐的不确定度[J].食品安全导刊,2017(21):136-138.
[10]沈银梅,白婕.离子色谱法测定卤肉制品中亚硝酸盐和硝酸盐[J].肉类工业,2016(12):41-43.
[11]苏小军,罗振海,李雁含,等.紫淮山全粉喷雾冷冻干燥工艺及其特性研究[J].激光生物学报,2018(4):373-380.
[12]杨净尧,王仁广,王畅,等.喷雾干燥研究进展[J].亚太传统医药,2018,14(9):97-99.
[13]郑唯,朱丹,牛广财,等.助干剂对毛酸浆喷雾干燥粉集粉率及性质的影响[J].食品工业,2018,39(8):144-147.
[14]赵兰,黄金城,赖丽清,等.虾味调味品喷雾干燥工艺的研究[J].粮食与饲料工业,2018(8):10-17.
[15]Giuseppe Z,Frédéric M.An evaluation of marine regions relevant for ocean color system vicarious calibration[J].Remote Sensing of Environment,2017,190:171-442.
[16]Nalika U,Alen A,Jaime V M,et al.Non-destructive evaluation of ferromagnetic material thickness using Pulsed Eddy Current sensor detector coil voltage decay rate[J].NDT and E International,2018(1):122-136.
[17]Anastasios N,Alex G,Maria K,et al.Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations[J].LWT-Food Science and Technology,2017,76:67-78.
[18]Nguyen T V A,Yoshii H.Encapsulation of allyl sulfide with middle-chain triglyceride oil and cyclodextrin by spray drying[J].Japan Journal of Food Engineering,2017,18(1):35-42.
[2]杜改凤.酱驼肉加工工艺的研究[D].呼和浩特:内蒙古农业大学,2017.
[3]赵子瑞,苑冰冰,张苏苏,等.酱卤肉制品加工技术研究进展[J].肉类研究,2016,30(12):41-47.
[4]苑冰冰,张苏苏,赵子瑞,等.酱卤肉制品加工与新技术应用研究进展[J].农产品加工,2016(18):39-45.
[5]张苏苏,赵子瑞,苑冰冰,等.酱卤肉制品加工技术研究进展[J].食品安全质量检测学报,2016,7(8):3270-3276.
[6]王梓昂.酱牛肉货架期预测模型及延长方法的研究[D].无锡:江南大学,2016.
[7]黄艳梅.酱卤肉制品的工艺改进及综合保鲜技术的研究[D].无锡:江南大学,2016.
[8]贾丽华,王海华,孙宁宁,等.速测盒法快速测定肉及肉制品中亚硝酸盐[J].食品安全质量检测学报,2018,9(11):2611-2615.
[9]王佰洁,邓立育,刘鹏,等.评定分光光度法测定酱卤肉制品中亚硝酸盐的不确定度[J].食品安全导刊,2017(21):136-138.
[10]沈银梅,白婕.离子色谱法测定卤肉制品中亚硝酸盐和硝酸盐[J].肉类工业,2016(12):41-43.
[11]苏小军,罗振海,李雁含,等.紫淮山全粉喷雾冷冻干燥工艺及其特性研究[J].激光生物学报,2018(4):373-380.
[12]杨净尧,王仁广,王畅,等.喷雾干燥研究进展[J].亚太传统医药,2018,14(9):97-99.
[13]郑唯,朱丹,牛广财,等.助干剂对毛酸浆喷雾干燥粉集粉率及性质的影响[J].食品工业,2018,39(8):144-147.
[14]赵兰,黄金城,赖丽清,等.虾味调味品喷雾干燥工艺的研究[J].粮食与饲料工业,2018(8):10-17.
[15]Giuseppe Z,Frédéric M.An evaluation of marine regions relevant for ocean color system vicarious calibration[J].Remote Sensing of Environment,2017,190:171-442.
[16]Nalika U,Alen A,Jaime V M,et al.Non-destructive evaluation of ferromagnetic material thickness using Pulsed Eddy Current sensor detector coil voltage decay rate[J].NDT and E International,2018(1):122-136.
[17]Anastasios N,Alex G,Maria K,et al.Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations[J].LWT-Food Science and Technology,2017,76:67-78.
[18]Nguyen T V A,Yoshii H.Encapsulation of allyl sulfide with middle-chain triglyceride oil and cyclodextrin by spray drying[J].Japan Journal of Food Engineering,2017,18(1):35-42.