两种干燥工艺——喷雾干燥和真空干燥所获得豆渣酱粉的比较研究  

Comparative Study on Soybean Dregs Sauce Powder Prepared by Spray Drying and Vacuum Drying

作　　者：赵贵兴[1] 陈霞[1] 刘丽君[1] 刘昊飞[1] 李进荣[1] 赵春杰 谭懿 

机构地区：[1]黑龙江省农业科学院大豆研究所,哈尔滨150086 [2]吉林省长春大成集团,长春130062 [3]黑龙江省哈尔滨市滨江车站公安派出所,哈尔滨150020

出　　处：《大豆科技》2014年第6期38-43,共6页Soybean Science & Technology

基　　金：十二五"国家科技支撑计划"大宗粮食绿色加工技术与产品"项目的第3课题;"高值化大豆食品现代加工关键技术集成与产业化

摘　　要：以豆渣酱为原料,采用喷雾干燥和真空干燥制备豆渣酱粉,确定最佳的工艺条件。相对于真空干燥豆渣酱粉,喷雾干燥豆渣酱粉的感官指标、理化指标更好,所以选择喷雾干燥制粉,优化后的喷雾干燥条件为:进口温度180℃,出口温度80℃。制得的豆渣酱粉口味良好、保存期长,具有一定的市场应用前景。Soybean dregs sauce powder was prepared by vacuum drying and spray drying using soybean dregs sauce as raw material, and the optimal conditions were determined. Spray drying had better sensory, physical and chemical index than that of vacuum drying. The optimal conditions to produce soybean dregs sauce powder by spray drying process were as follows： inlet temperature of 180℃, outlet temperature of 80℃. The prepared soybean dregs sauce powder has nice flavor, long shelf life and great market potential.

关 键 词：豆渣酱粉 真空干燥 喷雾干燥 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]