摘要
本文以木瓜蛋白酶水解后的传统生浆工艺制备豆乳为原料,研究其制备低抗营养因子豆乳粉的喷雾干燥工艺条件,并与6种市售豆粉进行分析比较。以豆乳粉的物性为评价指标进行单因素对比试验,得出喷雾干燥优选工艺条件为:进风温度185℃,进料速度350 m L/min,亲水性单甘脂和吐温80(3:2)用量2.0%,麦芽糊精添加量5.4%。在此条件下制得的豆乳粉润湿性和分散性比冰泉速溶豆乳粉高74.05%和11.94%,溶解度除维维和黑牛豆乳粉外,均优于其它市售豆乳粉;经检测其脲酶活性呈阴性,大豆球蛋白、β-伴大豆球蛋白和植酸含量均低于市售豆乳粉,胰蛋白酶抑制剂比冰泉速溶豆乳粉低15.32%,大豆凝集素比永和豆浆粉低14.00%。数据表明经本工艺制得的豆乳粉豆香味浓郁,溶解状态良好,其中大豆球蛋白、β-伴大豆球蛋白和植酸含量均显著低于市售豆乳粉。
The spray drying technique for producing soybean milk powder with low anti-nutritional factors was studied and compared with 6 kinds of commercial soybean milk powders. The papain hydrolyzed soybean milk was prepared by traditional raw pulp processing. By investigating the physical characteristics of soybean milk powder, the optimal spray drying processing conditions were determined as follows： inlet temperature of 185 ℃, inlet flow rate of 350 m L/min, the hydrophilic monoglyceride and twain 80（3：2） dosage of 2.0%, and the maltodextrin dosage of 5.4%. Under these conditions, the wettability and dispersibility were 74.05% and 11.94% higher than those of ice spring soybean milk powder, respectively. The solubility was better than those of other commercial soybean milk powder except for Weiwei and Black Bull branded soybean milk powders. The urease activity was negative, the contents of β-conglycinin, glycinin and phytic acid were lower than that of commercial soybean milk powder, trypsin inhibitor was 15.32% lower than that of ice spring soybean milk powder, and soybean agglutinin was 14.00% lower than that of Yonghe soybean milk powder. The data indicated that the soybean milk powder produced by the process had good flavor and solubility, and the contents of glycinin, β-conglycinin and phytic acid were significantly lower than that of commercially soybean milk powder.
出处
《现代食品科技》
EI
CAS
北大核心
2017年第12期184-190,128,共8页
Modern Food Science and Technology
基金
广东省应用型科技研发专项(2015B020230010)
广东省农业技术需求研究与示范项目(2016LM3179)
国家星火计划(2015GA780080)
关键词
抗营养因子
豆乳粉
喷雾干燥
助干剂
anti-nutritonal factors
soybean milk power
spray drying processing
drying aid
