Research Progress in Key Processing Technology of Soybean Milk Powder

被引：0
|
作者：
Jiang L. [1 ]
Hu J. [1 ]
Liu Y. [2 ]
Jiang Z. [3 ]
Wang Z. [1 ]
Fan Z. [4 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin
[2] Department of Admission and Employment, Heilongjiang Institute of Technology, Harbin
[3] Computing Center of Heilongjiang Province, Harbin
[4] The Great Northern Wilderness Green Health Food Co., Ltd., Harbin
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2019年 / 50卷 / 06期
关键词：
Key processing technology; Processing procedure; Soybean milk powder;
D O I：
10.6041/j.issn.1000-1298.2019.06.001
中图分类号：
学科分类号：
摘要：
In recent years, China's soybean milk powder market has broad prospects and the industry is developing rapidly, forming three mainstream soybean milk powder processing technology systems: dry, wet and semi-wet. The influence of the key technologies of various stages of soybean milk powder processing on the instant solubility, soybean meal and allergenicity of soybean milk powder products was introduced. And the residual taste, high sensitization and quick solubility of soybean milk powder was summarized. The process control scheme of technical bottlenecks such as poor taste, poor taste experience and low quality stability and the development of China's soybean milk powder industry were summarized and prospected, which provided reference for the production technology, standard establishment and product development of soybean milk powder in China. © 2019, Chinese Society of Agricultural Machinery. All right reserved.
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页码：1 / 11
页数：10
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