Jing Wang, Zhirong An, Liangliang Song, Jiasheng Wang, Wenting Zu, Xiaodan Qi, Shidong Kan, Yan Zhang, Hongshuang Chi, Yichen Li, Gaimei She, Hong Du, Processing of vinegar-processed Paeoniae Radix Alba: A study on processing optimization, sensory quality, processing excipients, pilot-scale production, and quality control, Applied Food Research, Volume 5, Issue 2, 2025, 101066, ISSN 2772-5022.

发表期刊：Applied Food Research

发表时间：2025

Abstract:

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.

https://doi.org/10.1016/j.afres.2025.101066