利用喷雾干燥法生产豆芽粉的营养成分对比分析

Comparison and analysis on producing nutritional ingredient of bean sprout powder by spay drying method

为了掌握喷雾干燥法对保持豆芽粉营养成分的情况,以大豆芽为原料制作大豆芽浆液,研究喷雾干燥前后营养成分的损失,以及喷雾条件对营养物质的影响.结果表明:用喷雾干燥工艺制备豆芽粉,其蛋白质的损失为16.8%~40.0%,维生素C的损失为10%~33.3%,总糖的损失为14.1%~48.7%,该工艺能有效保留豆芽的营养成分;在微生物方面大豆芽浆液中的大肠菌群的MNP为430,大豆芽粉的菌落总数是550cfu/g,实验所得大豆芽粉符合卫生标准.

To grasp the effect on maintaining the nutritional ingredient of bean sprout power byspray drying,the loss of nutritional ingredient was studied before and after spraying drying,as well as the effect of spraying conditions on the nutriment,taking bean sprout as the raw material by producing bean sprout seriflux.The results showed that the loss of protein was 16.8%~40.0%,the loss of vitamin C was 10% ~33.3%,and the loss of saccharic was 14.1% ~48.7% when the bean sprout powder was produced by spray drying process,which would reserve the nutritional ingredient effectively in bean sprout;in the aspect of microbiology,MNP of coliform in bean sprout seriflux was 430,and aerobic bacterial count in bean sprout powder was 550 cfu/g.The bean sprout powder gained by the experiment could meet the hygienic standard.