| 方便速食豆花粉的研制 |
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| 引用本文： | 袁先铃.方便速食豆花粉的研制[J].四川理工学院学报(自然科学版),2011,24(4):443-445. |
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| 作者姓名： | 袁先铃 |
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| 作者单位： | 四川理工学院生物工程学院,四川自贡,643000 |
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| 基金项目： | 四川省自贡市科技局项目 |
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| 摘 要： | 主要研究了速食豆花粉的制备和冲调条件。将鲜制豆浆在13 MPa-23 MPa的压力下进行均质,喷雾干燥进风温度为100℃-110℃,排风温度为60℃-65℃;豆花粉与水之比为1∶15,冲调水温为90℃,豆花粉与葡萄糖酸-δ-内酯之比为16∶1,所得方便豆花质量最佳。
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| 关 键 词： | 豆花粉 均质 喷雾干燥 |
Study on Instant Beancurd Flower Powder |
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| YUAN Xian-ling.Study on Instant Beancurd Flower Powder[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2011,24(4):443-445. |
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| Authors: | YUAN Xian-ling |
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| Institution: | YUAN Xian-ling(School of Biotechnology Engineering,Sichuan University of Science & Engineering,Zigong 643000,China) |
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| Abstract: | The processing procedure of instant bean curd powder is mainly studied.the cooked soya-bean milk is homogenized under the pressure of 13 MPa～23 MPa,the inlet wind temperature is 100 ℃～110 ℃,the outlet wind temperature is 60 ℃～65 ℃,the proportion of bean powder and the infused water is 1∶15,the temperature is 90 ℃,and the proportion of the bean powder and glucose-lactones is 16∶1,which is the best process of bean curd powder. |
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| Keywords: | beancurd flower powder homogeneous spraying and drying |
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