Work

Processing of vinegar-processed Paeoniae Radix Alba: A study on processing optimization, sensory quality, processing excipients, pilot-scale production, and quality control

Year: 2025

Type: article

Abstract: • Identify the optimal processing parameters for vinegar-processed Paeoniae Radix Alba. • Achieve batch production of vinegar-processed Paeoniae Radix Alba. • Shanxi Zilin mature vinegar is the high-quality processing auxiliary material for the processing of vinegar-processed Paeoniae Radix Alba. • The quality and sensory characteristics of Paeoniae Radix Alba changed after vinegar processing, and different kinds of vinegar have different effects on Paeoniae Radix Alba. This study concentrated on the processing and quality control of vinegar-processed Paeoniae Radix Alba (CBS), determined the optimum process parameters, discussed the influence of excipients on the quality of CBS, and determined the superior rice vinegar. Optimal parameters were determined via orthogonal design: 20 % rice vinegar, 120–140 °C stir-frying temperature, and 15 min stir-frying time. 12 kinds of CBS showed differences in color, odor, and index components. After vinegar processing, chromaticity value b* rose, and the four sensors of W1S, W5S, W2W, and W1W changed significantly. Additionally, different types of rice vinegar also led to differences in the index components of CBS samples. Through correlation analysis, it can be seen that the vintage and acidity of vinegar would affect the color and odor of CBS, primarily in terms of brightness, red color value, and sulfide flavor substances. The more significant the degree of change in these external manifestations, the more substantial the influence on the internal quality of CBS. Based on the entropy-weight and the technique for order preference by similarity to an ideal solution model, Shanxi Zilin mature vinegar was rated high-quality. Ultimately, through process transfer, the optimal parameters for pilot production were ascertained: the upper limit of the barrel temperature is 180 °C; the temperature feedback value of the barrel material is 150 °C; and stir-frying time is 15 min. Based on the processing outcomes of 19 batches of CBS, the process determined in this research demonstrates stability and feasibility, and the quality control method is objective and practicable.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101066