Spay Drying And Quality Research Of Black Bean Powder

Black beans are quite rich in nutrition and what is a kind of health good inplants, they are nutritious. The crude protein content of black beans is the first in allbeans, black beans are rich in essential amino acids, and unsaturated fatty acids, soyisoflavones, saponins in soybean dietary fiber, vitamins, it has important significanceminerals to improve the human health and prevent the disease. It that process theblack beans into black bean powder can extend food preservation period, and expandthe use of black beans. Spray drying is the crucial step in the black bean powderspray drying process. This article research the black bean powder processing steps,and research the spray drying of specific technology parameter on indexes such asblack bean powder of set powder rate, and water content, and stacked density, andliquidity, and PDI and solubility, get the best technology parameter of spray dryingby response surface and main components analysis method on data; and research theeffect on the sticky wall and soybean powder PDI about the additives volume in thespray drying process, make the technology process of the black bean powder spraydrying perfect, at the last detect various index of the finished of black bean powderaccording to the GB. As long as the results of the study are as follows:1.The black beans powder processing process: black beansâ†'selectionâ†'cleaningâ†'soakingâ†'peelingâ†'grindingâ†'concentrationâ†'spray dryingâ†'product.2.The optimum conditions black soy powder spray drying the for the inlettemperature of182℃, soluble solids content of9Brix, air of30m3/h, feed flow of0.3L/h. The effect size factor on the comprehensive index inlet temperature>feedflow>rate soluble solids content> air.3.The spray dryer parameters as inlet temperature182℃, air intake of30m3/h,feed flow rate of0.3L/h, soluble solids content of9Brix, when maltodextrin addingquantity is60%, Arabia gum is1%, carboxymethyl cellulose sodium is2%, almostdon’t appear wall sticking of imagination, at the moment,the powder rate is95.63%,dissolution time of42.3s.The influence degree on three factors in the experiment:sodium carboxymethyl cellulose> Arabia> malt dextrin glue.4.The spray dryer parameters as inlet temperature182℃, air intake of30m3/h,feed flow rate of0.3L/h, soluble solids content of9Brix, when the stearoyl lactylateadding amount is0.2%, can improve the protein solubility significantly, PDI highamounts to89.36%, after the heat treatment solution is clear. Mannitol dosage of1%best, PDI85.86%. Lactose addition is the0.5%best, PDI85.46%.5.The black bean powder products by the optimizing processing technology,according to the GB of the black soybean powder, detect the sensory properties andphysicochemical indexes, the results show that this process of black soybean powder is made accord with GB to the soybean powder.