豆乳粉加工关键技术研究进展  

Research Progress in Key Processing Technology of Soybean Milk Powder

作　　者：江连洲[1] 胡继莹 刘耀华 江中阳[3] 王中江[1] 范志军 JIANG Lianzhou;HU Jiying;LIU Yaohua;JIANG Zhongyang;WANG Zhongjiang;FAN Zhijun(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Department of Admission and Employment,Heilongjiang Institute of Technology,Harbin 150050,China;Computing Center of Heilongjiang Province,Harbin 150028,China;The Great Northern Wilderness Green Health Food Co.,Ltd.,Harbin 150036,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江工程学院招生就业处,哈尔滨150050 [3]黑龙江省计算中心,哈尔滨150028 [4]黑龙江省北大荒绿色健康食品有限责任公司,哈尔滨150036

出　　处：《农业机械学报》2019年第6期1-11,共11页Transactions of the Chinese Society for Agricultural Machinery

基　　金：黑龙江省应用技术研究与开发计划重大项目(GA17B002);黑龙江省自然科学基金项目(C2018024)

摘　　要：近年来,我国豆乳粉市场前景广阔,行业发展较快,形成了干法、湿法、半湿法3种主流豆乳粉加工技术体系。本文介绍了豆乳粉加工各个环节的关键技术对豆乳粉产品速溶性、豆腥味、致敏性等的影响规律,阐述了针对目前豆乳粉的腥味残存、致敏性较高、速溶性较差、口感体验较差、品质稳定性偏低等技术瓶颈问题的工艺调控方案,并对我国豆乳粉行业的发展进行总结和展望,以期为我国豆乳粉的生产工艺、标准建立、产品研发等提供参考。In recent years,China’s soybean milk powder market has broad prospects and the industry is developing rapidly,forming three mainstream soybean milk powder processing technology systems: dry,wet and semi-wet. The influence of the key technologies of various stages of soybean milk powder processing on the instant solubility,soybean meal and allergenicity of soybean milk powder products was introduced. And the residual taste,high sensitization and quick solubility of soybean milk powder was summarized. The process control scheme of technical bottlenecks such as poor taste, poor taste experience and low quality stability and the development of China’s soybean milk powder industry were summarized and prospected, which provided reference for the production technology, standard establishment and product development of soybean milk powder in China.

关 键 词：豆乳粉 加工 关键技术 

分 类 号：TS201.1[轻工技术与工程—食品科学]