食品与发酵工业2018，Vol.44Issue(2)：143-147,5.DOI:10.13995/j.cnki.11-1802/ts.014715
喷雾干燥法制备低嘌呤豆浆速溶粉工艺研究
Preparation of low purine soybean milk instant powder by spray drying technology
摘要
Abstract
Instant soybean milk powder was prepared by using soybean as raw material to prepare low purine instant soy milk and spaying dry method.The process was optimized by L9 (34) design.The quality of the prepared soy milk powder was also evaluated.The best inlet temperature was 185 ℃,the feed rate was 16 mL/min,the solid content was 10％,the dry powder rate was 66.18％,the total purine content was 100.34 mg/100g,reduced by 48.80％.Meanwhile the sensory,physicochemical and microbiological indexes all meet the requirements of the relevant standards.关键词
速溶豆浆粉/低嘌呤/喷雾干燥/质量评价Key words
instant soy milk powder/low purine/spray drying technology/quality evaluation引用本文复制引用
毛玉涛,张洪,王明力,李慧慧,樊平,保巍..喷雾干燥法制备低嘌呤豆浆速溶粉工艺研究[J].食品与发酵工业,2018,44(2):143-147,5.基金项目
贵州省农业科技支撑项目(黔科合支撑[2016]2618) （黔科合支撑[2016]2618）
贵州省社会发展攻关项目(黔科合SY字[2013]3056) （黔科合SY字[2013]3056）
