摘 要：本实验以大豆为主要原料，有效利用大豆膳食纤维，并加入大米、小米、牛奶、白砂糖等辅料，经过去腥、磨浆、调配、均质、杀菌等工序，干燥制成高纤维豆奶粉。本实验探讨了大豆的脱腥方法；在干燥试验中，比较了热风干燥、真空干燥、冷冻干燥和喷雾干燥四种干燥方法；实验采用了液态法测定样品脲酶活性；在测定样品膳食纤维含量时使用了酶法和重量差量法。结果表明：采用二次浸泡湿热磨浆的方法效果良好，即在0.5%NaHCO3水溶液中，第一次浸泡温度98℃，浸泡时间4min，然后在80℃条件下，二次浸泡40min，浸泡豆水比均为1:3，沸水磨浆，去除豆腥味效果最好；比较不同的干燥方法，结果采用喷雾干燥所得样品的感官质量最佳；脲酶活性测定结果显示样品中脲酶活性为阴性；膳食纤维含量测定实验显示样品中膳食纤维含量达到10.25%，所得样品属于高纤豆奶粉。研究得到的最佳工艺配方为：豆奶比为1:1、白砂糖含量为6%、大米含量为35%、小米含量为25%、磨浆豆水比为1:7，此配方得到的样品色泽一致，口感细腻，有浓郁的豆香味，风味良好。

关键词 豆奶粉；高纤维；去腥；干燥

Abstract：This experiment is by soybean as main raw materials, and by efficient and reasonable use of soybean dietary fiber, it adds rice, millet, milk, sugar and other supplementary materials, through deodorizing, pulping, deployment, homogeneous, sterilization process, and makes high fiber soybean milk powder. This study discusses the methods of deodorization; In drying experiment, it compares four drying methods such as the hot air drying, vacuum drying, freeze drying and spray drying; Experiment uses the method of liquid sample to determinate the urease activity; Results show that the secondary soaking wet and heat pulping method which is in 0.5% NaHCO3 solution, soaking temperature 98℃ for 4 min for the first time, under the condition of 80 ℃, soaking secondary for 40 min, beans water ratio is 1:3, pulping to boiling water, is the best way to purify beans smell; To compares the different methods of drying, the sample using spray drying shows the best sensory quality; Urease activity test results shows that the urease activity of the sample is negative. Dietary fiber content determination experiments show that dietary fiber content in the samples reached 10.25%, the samples are high-fiber soy. The optimum process recipe is: soy milk ratio of 1:1, sugar content is 6%, rice content is 35%, millet content is 25%, pulping water ratio is 1:7, then, The color of the sample is consistent, and the sample has delicate taste and full-bodied bean fragrance, the flavor is good.

Keywords  soybean milk powder  high fiber  deodorization  drying