喷雾干燥和真空干燥制备豆酱粉的比较研究Comparative Study on Soya Sauce Powder Prepared by Spray Drying and Vacuum Drying
于清,孟祥晨
摘要(Abstract)：
以豆酱为原料,采用真空干燥和喷雾干燥制备豆酱粉,确定最佳的工艺条件。相对于真空干燥豆酱粉,喷雾干燥豆酱粉感官指标、理化指标更好,所以选择喷雾干燥制粉,优化后的喷雾干燥条件为:进口温度180℃,出口温度80℃。制得的豆酱粉口味良好、运输方便、保存期长,具有一定的市场前景。
关键词(KeyWords)： 豆酱粉;真空干燥;喷雾干燥
基金项目(Foundation):
作者(Author): 于清,孟祥晨
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