高纤维纯豆浆粉关键生产设备因素对其质量影响的探讨  

Discussion on the Influence of Key Production Equipment Factors on the Quality of High Fiber Pure Soybean Milk Powder

作　　者：林玉惠 陈伟民 佘佳璇 袁如英 罗烽 LIN Yuhui;CHEN Weimin;SHE Jiaxuan;YUAN Ruying;LUO Feng(Shantou Tianyue Science and Technology Innovation Research Institute Co.,Ltd.,Shantou 515063,China)

机构地区：[1]汕头市天悦科技创新研究院有限公司,广东汕头515063

出　　处：《现代食品》2022年第24期174-176,共3页Modern Food

基　　金：2021年广东省企业科技特派员入企服务项目“谷物精深加式营养食品的开发”(GDKTP2021039000)。

摘　　要：本文分别研究了鼓风干燥、微波干燥和真空干燥3种方式对大豆品质的影响,分析了不同粉碎机粉碎性能对高纤维纯豆浆粉的细度目数的适应性对比,还对豆浆粉的质量进行研究。结果表明,不同干燥方式对大豆的品质没有明显影响;不同粉碎目数对大豆冲调性和口感有较大的影响。不脱皮的烘干大豆经齿轮式粉碎机60目粉碎过筛后,豆浆粉的整体质量更高。In this paper,the effects of air blast drying,microwave drying and vacuum drying on the quality of soybean were studied,the adaptability of different pulverizers to the fineness mesh of high fiber pure soybean milk powder was analyzed,and the quality of soybean milk powder was also studied.The results showed that different drying methods had no significant effect on soybean quality;Different mesh size has a great influence on the seasoning and taste of soybean.The quality of soybean milk powder is higher after the dried soybean without peeling is crushed and sieved by a gear grinder with 60 meshes.

关 键 词：高纤纯豆浆粉 干燥 粉碎 工艺控制 

分 类 号：S565.1[农业科学—作物学]