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豆乳粉加工關鍵技術研究進展
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黑龍江省應用技術研究與開發(fā)計劃重大項目(GA17B002)和黑龍江省自然科學基金項目(C2018024)


Research Progress in Key Processing Technology of Soybean Milk Powder
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    摘要:

    近年來,,我國豆乳粉市場前景廣闊,,行業(yè)發(fā)展較快,,形成了干法、濕法,、半濕法3種主流豆乳粉加工技術體系,。本文介紹了豆乳粉加工各個環(huán)節(jié)的關鍵技術對豆乳粉產品速溶性、豆腥味,、致敏性等的影響規(guī)律,,闡述了針對目前豆乳粉的腥味殘存、致敏性較高,、速溶性較差,、口感體驗較差、品質穩(wěn)定性偏低等技術瓶頸問題的工藝調控方案,,并對我國豆乳粉行業(yè)的發(fā)展進行總結和展望,,以期為我國豆乳粉的生產工藝、標準建立,、產品研發(fā)等提供參考,。

    Abstract:

    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.

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江連洲,胡繼瑩,劉耀華,江中陽,王中江,范志軍.豆乳粉加工關鍵技術研究進展[J].農業(yè)機械學報,2019,50(6):1-11. JIANG Lianzhou, HU Jiying, LIU Yaohua, JIANG Zhongyang, WANG Zhongjiang, FAN Zhijun. Research Progress in Key Processing Technology of Soybean Milk Powder[J]. Transactions of the Chinese Society for Agricultural Machinery,2019,50(6):1-11.

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  • 收稿日期:2019-03-09
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  • 在線發(fā)布日期: 2019-06-10
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