高豆浆粉含量制备汤底调味料的工艺  

The Process of Preparing Soup Base Seasoning with High Soybean Milk Powder Content

作　　者：朱生林 王永福 ZHU Shenglin;WANG Yongfu(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2024年第3期74-79,共6页The Food Industry

摘　　要：以豆浆粉为主要原料,以水为溶剂,从单因素分析角度出发,分析不同粉料比对豆浆粉溶解性的影响,找到具备潜在溶解可行性的高豆浆粉含量汤底调味料配方。通过全因素试验对豆浆粉的溶解工艺参数进行优化,主要研究溶粉的水温、搅拌速度及豆浆粉颗粒大小对豆浆粉溶解性的影响。结果表明,在粉料比1∶1条件下,以溶解温度50℃、搅拌速度400 r/min、豆浆粉颗粒尺寸0.125~0.425 mm为工艺参数,豆浆粉基本完全溶解,具备生产汤底调味料的可行性。Taking soybean milk powder as the main raw material and water as the solvent,from the perspective of single factor analysis,the influence of different powder ratios on the solubility of soybean milk powder was analyzed,the high concentration powder ration concentration with potential dissolution feasibility was found,and then the dissolution process parameters of soybean milk powder were optimized through all-factor tests,mainly studying the effects of water temperature,stirring speed and particle size of soybean milk powder on the solubility of soybean milk powder.The results showed that under the condition of high concentration powder ratio of 1∶1,the process parameters were dissolution temperature 50 ℃,stirring speed 400 r/min,and particle size of soybean milk powder between 0.125 mm and 0.425 mm,and the soybean milk powder was basically completely dissolved,which was feasible to produce soup base seasonings.

关 键 词：豆浆粉 单因素 溶解性 

分 类 号：TS264[轻工技术与工程—发酵工程]