S Study on the Spray Drying Technology for production of Soybean Milk Powder with Low Anti-nutritional Factors
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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 mL/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.
