原创力文档喷雾干燥和真空干燥制备豆酱粉的比较研究 Comparative Study on Soya Sauce Powder Prepared by Spray Drying and Vacuum Drying.pdfVIP
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喷雾干燥和真空干燥制备豆酱粉的比较研究 Comparative Study on Soya Sauce Powder Prepared by Spray Drying and Vacuum Drying
中国调味昌
2013年第l期 CHINAcoNDIMENT 试验研究
总第38卷
喷雾干燥和真空干燥制备豆酱粉的比较研究
于清，孟祥晨’
(东北农业大学乳品科学教育部重点实验室食品学院，哈尔滨 150030)
摘要：以豆酱为原料，采用真空干燥和喷雾干燥制备豆酱粉，确定最佳的工艺条件。相对于真空干燥豆
酱粉，喷雾干燥豆酱粉感官指标、理化指标更好，所以选择喷雾干燥制粉，优化后的喷雾干燥条件为：进
口温度180℃，出口温度80℃。制得的豆酱粉口味良好、运输方便、保存期长，具有一定的市场前景。
关键词：豆酱粉；真空干燥；喷雾干燥
中图分类号：TS201．1 文献标识码：A
文章编号：1000一9973(2013)01一0018一06
On SaUCePOwder
COmparatiVeStUdySOya Prepared
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