| Traditional Fermented soybean paste was popular for its rich nutrition, flavor and unique taste,so there was a market for the product. Now the product forms on the market mainly includedsoybean paste and seasoned soybean paste, lacking of series and deeply-processed products. Atpresent, there was no soybean paster powder products and pertinent literature on the market.Soybean paster powder will have a huge market prospects when used as a condiment, not onlyconveniency, but also extended the shelf life.The study using soybean paste for soybean paste powder was aimed at convenient, practicalsauce spices and convenient transportation. The study also enriched the product variety to extendthe market and provided technical support for soybean paste powder. The main results were asfollows:(1) Soybean paste was diluted in vessels, through defibrination and homogenate. Tested bysingle-factor test, moisture content and color difference were as indicators, ultimately determinedthe optimum conditions as follow: the outlet temperature80oC, inlet temperature180oC.(2) Based on the moisture content, the range of the drying temperature, drying time and tilethickness in vacuum drying process was optimized. The optimal conditions in vacuum dryingprocess were: the heating time2.5h, the heating temperature70°C and the material thickness4mm.Comparing the indicators of the soybean paste powder by spray drying and vacuum drying, givingthe result that spray drying was more suitable for the production of soybean paste powder.(3) Tested single factor test, sensory analysis of soybean paste powder as the indicatordetermined the optimal formulation:15%chili powder for piquant flavor;10%Chinese prickly ashand10%chili for spicy flavor;15%white sugar for sweet flavor; and15%garlic powder for garlicsoybean paste powder.(4) Comparing several different sterilization methods such as microwave sterilization, UVsterilization, high-pressure steam sterilization, pasteurization and dry heat sterilization, the optimalsterilization condition was temperature65°C heating30mins by pasteurization.The sensory, physical, chemical and microbiological indicators of the soybean paste powderproductions of various flavor made by the method above were in line with the requirements ofnational standards. The soybean paste powder was packaged with oxygen barrier, good sealing,opaque bags and stored under low temperature and low humidity. Production of flavor rich, bright colors and suitable taste, as a seasoning powder can be widely applied in food factory and foodservice establishments and families. |
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