Optimization of Spray Drying Process of Vinegar Powder from Yongchun Aged Vinegar

In order to further develop the new products of Yongchun aged vinegar, the spray drying process of vinegar powder from Yongchun aged vinegar was optimized. On the basis of single factor experiment, the optimal spray-drying process conditions of vinegar powder from Yongchun aged vinegar were determined by using the L₉(3⁴） orthogonal test, with the material concentration, feed rate, inlet temperature and the addition of polysaccharide from Rosa roxburghii Tratt. as the influencing factors, and the rate of obtaining vinegar powder and moisture content as the evaluation indexes. The results showed that the order of influencing factors for the spray drying process of vinegar powder from Yongchun aged vinegar were material concentration＞the addition of polysaccharide from Rosa roxburghii Tratt.＞feed rate＞inlet temperature, and the optimum process of spray drying was as follows: the material concentration was 15%, the feed rate was 5.2 mL·min⁻¹, the inlet temperature was 160℃, and the addition of polysaccharide from Rosa roxburghii Tratt. was 5%. Under these conditions, the rate of obtaining vinegar powder was 64.12%±1.52%, moisture content was 12.98%±0.89%, total acid was 4.98±0.11 g·hg⁻¹, amino acid nitrogen was 1.82±0.09 g·hg⁻¹, total flavonoids was 15.23±0.25 mg·hg⁻¹, γ-aminobutyric acid was 5.32±0.06 mg·g⁻¹, ligustrazine was 12.23±0.19 μg·g⁻¹, and lovastatin was 8.47±0.17 μg·g⁻¹. The results of this study could provide scientific basis for the preparation of high-quality vinegar powder from Yongchun aged vinegar.