Effects of the Proportions of Wall Materials on the Characteristics of Spray Dried Vinegar

부형제의 혼합비에 따른 분말식초의 품질 특성

  • 황성희 (대구가톨릭대학교 식품공학과) ;
  • 홍주헌 (경북대학교 식품공학과) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과)
  • Published : 2002.06.01


This study was conducted to evaluate the quality and the quantity for manufacturing vinegar powder using spray drying. The $\beta$-cyclodextrin(CD) and gum arabic(GA) were used as well materials and the mixing ratio of CD and GA was ranged from 10:0 to 0:10. The moisture content of the vinegar powder of 2.5 of CD and 7.5 of GA was lowest among the other mixing ratios. At this proportion, the titratable acidity was highest as it had much included vinegar. The heat stability was not varied much with mixing ratio. However the stability of heat was maintained. Further the water absorption of powder was comparatively low. The manufactured powder vinegar shape was smooth round particles and stable structure by SEM and the particle size was small enough to form capsulation. In sensory evaluation, under these conditions the sourness was highest at 3.5. Therefore, the optimal mixing ratio at 2.5 of CD and 7.5 of GA in wall material was selected.


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