喷雾干燥法制备三穗鸭固体骨素调味料工艺研究-《中国调味品》

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Title:: Study on Preparation of Three-eared Duck Solid Ostein Seasoning by Spray Drying

摘要:: 摘要：为了充分利用三穗鸭骨素营养成分，方便产品运输储存，将三穗鸭骨素美拉德反应液进行喷雾干燥，优化其工艺参数，研究喷雾干燥过程中进风温度、进料泵速、麦芽糊精、压缩空气流量对三穗鸭骨素含水率、色差、堆积密度、感官等各项指标的影响。结果得到喷雾干燥优化工艺为：进风温度为180℃、进料泵速为7mL?min-1、麦芽糊精量为7.5%、压缩空气流量为95mL?min-1。在此工艺条件下，氨基酸总含量达到49.73g?100g-1，含水率最低，色泽正常，香气突出。

Abstract:: Abstract: In order to make full use of the nutrient composition of Sansui duck bone and facilitate the transportation and storage of products, duck bone is spray-dried on the basis of Maillard’’’’s aroma reaction process to optimize its process parameters and study the process of spray drying. The effects of wind temperature, feed pump speed, maltodextrin and compressed air flow on the water content, color difference, bulk density and sensory of the three spikes. The results showed that the spray drying optimization process was as follows: the inlet air temperature was 180 ° C, the feed pump speed was 7 mL?min-1, the maltodextrin amount was 7.5%, and the compressed air flow rate was 95 mL?min-1. Under this process condition, the total amino acid content reached 49.73g?100g-1, the water content was the lowest, the color was normal, and the aroma was outstanding.