微射流处理对豆乳粉溶解特性的影响

Effect of Microfluidization on Solubility of Soybean Powder

以传统湿法工艺技术制备豆乳粉为基础,为改善豆乳粉溶解性对豆浆进行微射流处理。研究不同微射流压力(0、42.5、89.0、123.5、152.0 MPa)对豆乳粉溶解特性(粒径、可溶性固形物含量、蛋白分散指数、休止角、溶解度、分散性和水合能力)的影响。结果表明:随微射流压力不断增大,豆乳粉平均粒径呈现出先下降后略有增加的趋势;可溶性固形物含量、蛋白分散指数、休止角、溶解度、分散性和水合能力呈现出先升高后降低的趋势;豆乳粉的微观结构表现为颗粒减小、趋向于均匀且分散性增加。当微射流压力为123.5 MPa时,豆乳粉具有较高的蛋白分散指数和水合能力,分别为97.35%和1.94 mL/g ,豆乳粉的堆积密度较高,与对照组相比增加了25.81%。研究表明,当微射流压力为123.5 MPa时,豆乳粉具有良好的溶解特性。

In this study, in order to improve the solubility of soybean milk powder, soybean milk was processed, on the basis of the preparation technology of soybean milk powder by traditional wet processing technology. The effects of different high pressure microfluidization (0, 42.5, 89.0, 123.5, 152.0 MPa) on the dissolution characteristics (particle size, soluble solid content, protein dispersion index, angle of repose, solubility, bulk density and hydration ability) of soymilk powder were studied. As the results showed, with the increase of microfluidization pressure, the average particle size of soybean powder first decreased and then increased;soluble solid content, protein dispersion index, angle of repose, solubility, bulk density and hydration ability first increased and then decreased. The microfluidization of soymilk powder was characterized by a decrease in particles, which tended to be uniform , together with an increment in dispersion. When the microfluidization pressure was 123.5 MPa, the soymilk powder had a higher protein dispersion index and hydration ability of 97.35% and 1.94%, respectively, and the bulk density of soymilk powder was 25.81% higher than the control sample. As the above results, when the microfluidization pressure was 123.5 MPa, the soymilk powder would present better solubility characteristics.