[1]王知非,林璐,孙伟峰,等.花椒风味盐的制备工艺优化[J].调味品杂志(月刊),2016,(10):64-69.[doi:10.3969/j.issn.1000-9973.2016.10.013]
　WANG Zhi-fei,LIN Lu,SUN Wei-feng,et al.Optimization of Preparation Technology of Chinese Prickly Ash Flavor Salt[J].CHINA CONDIMENT,2016,(10):64-69.[doi:10.3969/j.issn.1000-9973.2016.10.013]
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花椒风味盐的制备工艺优化
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
64-69
栏目:
基础研究
出版日期:
1900-01-01

文章信息/Info

Title:
Optimization of Preparation Technology of Chinese Prickly Ash Flavor Salt
文章编号:
1000-9973(2016)10-0064-06
作者:
王知非1; 林璐2; 孙伟峰2; 车振明2; 刘义2*
1. 国家知识产权局专利局专利审查协作北京中心,北京 100096;
2. 西华大学 食品与生物工程学院,食品生物技术四川省高校重点实验室,成都 610039
Author(s):
WANG Zhi-fei1;  LIN Lu2;  SUN Wei-feng2;  CHE Zhen-ming2;  LIU Yi2*
1.Patent Examination Cooperation Center of the Patent Office, State Intellectual Property Office, Beijing 100096, China;
2.School of Food and Bioengineering, Key Lab of Food Biotechnology in Sichuan Universities, Xihua University, Chengdu 610039, China
关键词:
花椒风味盐;  喷雾干燥;  出粉率;  吸附率;  工艺优化
Keywords:
Chinese prickly ash flavor salt;  spray drying;  powder yield;  absorption rate;  process optimization
分类号:
TS264.2
DOI:
10.3969/j.issn.1000-9973.2016.10.013
摘要:
以盐为原料,溶解于水后再加入生物多糖,经过均质乳化,采用喷雾干燥技术制成精制盐,随后吸附花椒油制成花椒风味盐。首先对喷雾干燥条件进风温度、进料速度、风量进行了单因素和正交实验,得到的优化结果为进风温度190 ℃、进料量10 mL/h、风量100 m3/h时可达到最大出粉率59.7%。同时,比较了加入不同高分子物质的互混物对精制盐喷雾出粉率和吸油量的影响,结果表明:使用0.1%多孔淀粉和0.1% β-环糊精达到最大出粉率59.7%,最大吸油率66.8%。最后,对花椒油的吸附量进行了优化,结果表明:当花椒油的吸附量控制在20%时,风味盐的外观和风味达到最佳状态。
Abstract:
Salt is as the main raw material, mixed with a small amount of polysaccharide solution, is used to make Chinese prickly ash flavor salt by emulsification and homogeneous and followed by spray drying technology. The single factor and orthogonal experiments are carried out to choose the best inlet air temperature, sample amount, air flow of drying conditions. The results show that as the inlet air temperature is 190 ℃, ample amount is 10 mL/h, air flow is 100 m3/h, the maximum powder extraction rate is 59.7%. Meanwhile, compare the powder yield and maximum absorption rate of refined salt after adding different mixed polymer materials. The results show that 0.1% porous starch and 0.1% beta cyclodextrin can reach the maximum powder yield of 59.7% and the maximum absorption rate of 66.8%. Finally, optimize the addition amount of pepper oil, the results show that the appearance and flavor of flavor salt achieve the best status after adding the amount of pepper oil of 20%.

参考文献/References:

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备注/Memo

备注/Memo:
基金项目:四川省科技支撑项目(15ZC0451); 国家自然科学基金(21506172); 教育部“春晖”计划(Z2015121); 西华大学校重点项目(z1420524); 西华大学校重点项目(z1420525); 四川省教育厅项目(15205445); 西华大学食品生物技术重点实验室项目(szjj2015-013); 西华大学食品生物技术重点实验室项目(szjj2015-014); 大学生创新创业训练计划(201510623003); 大学生创新创业训练计划(201510623053)
作者简介:王知非(1984-),女,黑龙江哈尔滨人,助理研究员,硕士,研究方向:食品生物技术。
更新日期/Last Update: 1900-01-01