高营养杂豆乳粉制备技术  

Preparation of nutritious beans milk powder

作　　者：唐静[1] 高德泉 钱建亚[1,3] 

机构地区：[1]扬州大学食品科学与工程学院,扬州225127 [2]江苏双免食品股份有限公司,扬州225600 [3]江苏省乳品生物技术与安全控制重点实验室,扬州225127

出　　处：《食品科技》2014年第1期173-177,共5页Food Science and Technology

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B08)

摘　　要：以黑豆为主料,红豆和绿豆为辅料,三者按不同比例先磨浆进行口味调配,通过感官评价获得最优组,然后将此最优组采用喷雾干燥生产高营养杂豆乳粉,以出风温度、进风温度和料液可溶性固形物含量作为考察因素,以豆粉的溶解性作为考察指标进行正交实验,得到喷雾干燥工艺的优化组合。结果表明,最佳口感豆浆的组成为黑豆:红豆:绿豆=6:1:2,各因素对豆粉溶解性的影响次序为:进风温度>出风温度>可溶性固形物含量,最佳工艺条件为:出风温度60℃,进风温度140℃,可溶性固形物含量10°Bx。Black bean, red bean and mung bean were mixed in different ratios to obtain a product with optimal flavor by using sensory evaluation. Then spray drying technology was used to produce beans milk powder with the entering and leaving temperature and milk soluble solid content as single factors under-investigating. The technology was optimized with orthogonal experiments with the solubility of beans milk powder as the response index. The results showed that the ratio of black bean：red bean：mung bean=6：1：2 could give the best flavor to the beans milk. And in spray drying process, the factors which influenced the solubility of the product sequenced in the following order： the entering temperaturethe leaving temperaturemilk solid content; and the optimal portfolio composed of the leaving temperature 60 ℃, the entering temperature 140 ℃, and the soluble solid content of milk 10 °Bx.

关 键 词：杂豆 黑豆 感官评价 植物乳粉 喷雾干燥 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]