以活菌数、水分含量、感官品质、消化特性、贮藏稳定性、干燥能耗和得率为指标,探究发酵豆乳粉的最佳干燥方式.结果表明:真空冷冻干燥处理的发酵豆乳粉具有较高的乳酸菌活菌数、抗性淀粉含量和贮藏稳定性,并具有较好的色泽、外观和冲调性,但其能耗高,生产效率较低;喷雾干燥处理的发酵豆乳粉具有较好的色泽、外观和冲调性,且水分含量低,其乳酸菌活菌数和贮藏稳定性略低于真空冷冻干燥,但贮藏6个月后的活菌数仍能保持在7.31 lg CFU/g,且其干燥速度快,能耗小,适于发酵豆乳粉的规模化生产;与其他两种方式相比,45 ℃热风干燥处理的发酵豆乳粉冲调性和贮藏稳定性最差.综上,考虑到生产效率、能耗优势和产品质量,建议在发酵豆乳粉生产中采用喷雾干燥技术.
Abstract
The optimal drying method for fermented soymilk powder was investigated using indicators such as the number of viable lactic acid bacteria moisture content,sensory quality,digestive properties,storage stabil-ity,drying energy consumption and yield.The Results showed that vacuum freeze-drying group had a higher number of viable lactic acid bacteria,higher resistant starch content and better storage stability,as well as bet-ter color,appearance and reconstitution properties,but it had high energy consumption and low production ef-ficiency.Spray drying group had better color,appearance and reconstitution properties,and low moisture content.Although its number of viable lactic acid bacteria and storage stability were slightly lower than vacu-um freeze-drying group,the viable lactic acid bacteria count remained at 7.31 lg CFU/g after 6 months of storage.Additionally,spray drying group had a fast drying speed and low energy consumption,making it suit-able for large-scale production of fermented soymilk powder.Compared to the other two methods,hot air dr-ying group at 45 ℃ had the worst reconstitution properties and storage stability.In conclusion,considering production efficiency,energy consumption and product quality,spray drying technology is recommended for the production of fermented soymilk powder.
维普
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