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当前位置: 首页 > 文章 > 牛蒡大豆速溶粉的研制 安徽农业科学 2018 (12) 175-177+185
Position: Home > Articles > Development of Burdock and Soymilk Instant Powder Journal of Anhui Agricultural Sciences 2018 (12) 175-177+185

牛蒡大豆速溶粉的研制

作  者：
香花
单  位：
连云港市赣榆区综合检验检测中心
关键词：
牛蒡;豆奶;乳酸菌发酵;饮料
摘  要：
[目的]研制出营养与功能兼具的牛蒡大豆速溶粉。[方法]以新鲜牛蒡根为原料,经过洗切、护色、预煮、干燥、粗粉碎、超微粉碎、打浆、调配、均质、喷雾干燥等步骤制成牛蒡大豆速溶粉,着重研究了打浆、预煮、调配工艺。[结果]在打浆工艺中,经单因素试验研究表明,料水比1∶5(g/m L)为最佳比例,此时豆浆中固形物得率及蛋白质得率最高。在预煮工艺中,经单因素试验研究表明,预煮温度为90℃,预煮时间为5 min为最佳条件,此时牛蒡中可溶性糖含量最高。在调配工艺中,通过响应面分析得出33.62%牛蒡、32.97%大豆固形物、33.41%糖为最佳配比,此时产品颗粒最大,表面平滑,溶解后不宜分层。在均质工艺中,均质压力30 MPa为最佳条件。[结论]该产品不但具有牛蒡的功能性作用同时还含有大豆的优质蛋白质,具有营养互补、改善风味的作用。
译  名：
Development of Burdock and Soymilk Instant Powder
作  者：
XIANG Hua;Lianyungang Ganyu Region Comprehensive Inspection and Testing Center;
关键词：
Burdock;;Soybean milk;;Lactic acid bacteria fermentation;;Beverage
摘  要：
[Objective] To develop the instant powder of burdock soybean with both nutrition and function. [Method]Fresh burdock roots were taken as raw materials,and then the burdock and soybean instant powder was made by washing,cutting,protecting colors,pre cooking,drying,crushing,ultrafine grinding,beating,mixing,homogenizing and spray drying. [Result]In the beating process,the single factor test showed that the optimum proportion of the material water was more than that of 1∶ 5 g/m L,and the yield of solid and the yield of protein in the soybean milk were the highest. In the pre cooking process,the single factor experiment showed that the best temperature was 90 ℃ and the pre boiling time was 5 min,and the content of soluble sugar in burdock was the highest. Through the response surface analysis,33. 62% burdock and 32. 97%soybean solids and 33. 41% sugars were the best ratio in the blending process. At this time,the particle size of the product was the largest and the surface was smooth,and it was not suitable for stratification after dissolution. In homogeneous process,the homogenization pressure of 30 MPa was the best condition. [Conclusion]The product not only has the functional effect of burdock,but also owns the high quality protein of soybean,which has the effect of complementary nutrition and improvement of flavor.

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