喷雾干燥法制备绿豆蛋白粉工艺研究  

Study on processing of mung bean protein powder by spray drying

作　　者：李玉邯[1] 

机构地区：[1]吉林工商学院食品学院,吉林长春130062

出　　处：《粮油食品科技》2014年第6期17-19,共3页Science and Technology of Cereals,Oils and Foods

基　　金：粮油食品深加工吉林省高校重点实验室科研项目(吉高校重点实验室科合字[2014]第006号);吉林工商学院院级科研项目(吉林工商学院科合字[2013]第018号)

摘　　要：为了便于绿豆蛋白提取液的保存和运输,研究了通过喷雾干燥法将绿豆蛋白提取液制备成绿豆蛋白粉的工艺条件和最优参数。在单因素试验的基础上,以进风温度、出风温度、进料速率为影响因素,进行L9(34)正交试验。实验结果表明,最佳工艺参数为:进风温度160℃,出风温度70℃,进料流量25 m L/min。该工艺条件所制绿豆蛋白粉色泽佳,具有绿豆特殊的清香味,且集粉率高,可达56%。为绿豆蛋白粉的工业化生产提供了相关的基础性参数。In order to storage and transportation of mung bean protein extract,the technique and optimal parameters for spray drying process of the extract were investigated.The effects of spray drying process parameters such as inlet air temperature,outlet air temperature and feeding velocity on the physicochemi-cal properties of mung bean protein powder were explored by single factor and L9 （34 ）orthogonal experi-ment.The experiment results showed that the optimization spray drying process as followed：the inlet air temperature was 160 ℃,outlet air temperature 70 ℃,feeding velocity 25 mL/min.The achieved dried mung bean protein power had the advantages of beautiful color,good taste,and the powder collection rate was 56%.The results are expected to provide some fundamental data for the industrial production of mung bean protein powder.

关 键 词：喷雾干燥 绿豆蛋白 正交实验 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]