基于喷雾干燥工艺的复合杂粮蛋白固体饮料制备及其冲调品质与消化特性研究

doi:10.3969/j.issn.1004-1524.20260108

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (6): 1061-1072.DOI: 10.3969/j.issn.1004-1524.20260108

基于喷雾干燥工艺的复合杂粮蛋白固体饮料制备及其冲调品质与消化特性研究

黎佳莉¹(), 张程程¹^,², 鲍天牧¹, 程哲³, 李云龙³, 刘大群¹^,²^,^*()

¹ 浙江省农业科学院食品科学研究所, 浙江杭州 310021
² 浙江农林大学食品与健康学院, 浙江杭州 311300
³ 山西农业大学山西功能食品研究院, 山西太原 030031

收稿日期:2026-02-10 出版日期:2026-06-25 发布日期:2026-07-14
作者简介:黎佳莉,研究方向为谷物精深加工与综合利用。E-mail:lijiali0913@163.com
通讯作者: ^*刘大群,E-mail:daqun.liu@hotmail.com

Study on preparation, rehydration quality and digestive properties of multigrain protein solid beverage via spray drying technology

LI Jiali¹(), ZHANG Chengcheng¹^,², BAO Tianmu¹, CHENG Zhe³, LI Yunlong³, LIU Daqun¹^,²^,^*()

¹ Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
² College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
³ Shanxi Institute of Functional Food, Shanxi Agricultural University, Taiyuan 030031, China

Received:2026-02-10 Published:2026-06-25 Online:2026-07-14

摘要/Abstract

摘要：

以小米、黑豆、绿豆蛋白为主要原料,辅以助干剂,利用喷雾干燥工艺制备复合杂粮蛋白固体饮料(multigrain protein solid beverage, MPSB),利用单因素试验优化工艺参数,并研究在优化工艺参数下制得的样品的冲调品质、理化性质与消化特性。结果表明,优化工艺为:以麦芽糊精作为助干剂,添加量为60 g·L^-1,进风温度为160 ℃,蠕动泵速率为4 mL·min^-1,风机速度为85%。在此条件下制备的MPSB具有较好的冲调性,粒径变小且更均匀,基于流变特性判定MPSB溶液属于牛顿流体。经过喷雾干燥加工后,MPSB的Zeta-电位绝对值和体外蛋白质消化率均显著(p<0.05)升高,说明其物理稳定性增强,且更易被人体吸收。综上,本研究制备出一种复合杂粮蛋白固体饮料,不仅具有良好的冲调特性,还具有较高的营养价值。研究结果可为高蛋白杂粮固体饮料的开发提供参考。

关键词: 杂粮蛋白, 喷雾干燥, 消化特性, 固体饮料

Abstract:

In this study, millet, black soybean and mung bean proteins were taken as main raw materials, with drying aids added, multigrain protein solid beverage (MPSB) was prepared via spray drying. Single-factor experiments were conducted to optimize processing parameters. The rehydration quality, physicochemical digestive and properties characteristics of samples obtained under optimal conditions were further investigated. The results showed that the optimal technical parameters were determined as follows: maltodextrin served as the drying aid with a dosage of 60 g·L^-1, inlet air temperature of 160 ℃, peristaltic pump rate of 4 mL·min^-1, and fan speed of 85%. Samples prepared under these conditions exhibited favorable rehydration performance with reduced and more uniform particle size. Rheological analysis confirmed that MPSB solution behaved as a Newtonian fluid. After spray drying, the absolute value of Zeta-potential and in vitro protein digestibility of MPSB increased significantly (p<0.05), indicating improved physical stability and enhanced digestibility for human absorption. In conclusion, the prepared MPSB possesses superior rehydration properties and high nutritional value. These findings can provide technical references for the development of high-protein multigrain solid beverages.

Key words: multigrain protein, spray drying, digestive properties, solid beverage

中图分类号:

TS201

黎佳莉, 张程程, 鲍天牧, 程哲, 李云龙, 刘大群. 基于喷雾干燥工艺的复合杂粮蛋白固体饮料制备及其冲调品质与消化特性研究[J]. 浙江农业学报, 2026, 38(6): 1061-1072.

LI Jiali, ZHANG Chengcheng, BAO Tianmu, CHENG Zhe, LI Yunlong, LIU Daqun. Study on preparation, rehydration quality and digestive properties of multigrain protein solid beverage via spray drying technology[J]. Acta Agriculturae Zhejiangensis, 2026, 38(6): 1061-1072.

图/表 14

表1 小米、黑豆、绿豆蛋白粉的基础成分

Table 1 Basic ingredients of millet, black bean and mung bean protein powders

样品 Sample	水分含量 Moisture content	脂肪含量 Fat content	灰分含量 Ash content	蛋白质含量 Protein content
绿豆蛋白粉Mung bean protein powder	6.68	5.13	4.01	79.39
小米蛋白粉Millet protein powder	5.99	3.21	5.11	81.47
黑豆蛋白粉Black bean protein powder	6.90	3.28	5.00	83.4

表2 不同配比对样品溶解度、结块率和稳定性的影响

Table 2 Effects of different ratios on solubility, caking rate and stability of samples

处理 Treatment	溶解度 Solubility	结块率 Caking rate	不同时间点的稳定性Stability at different time
处理 Treatment	溶解度 Solubility	结块率 Caking rate	3 min	5 min	10 min
C1	24.05±2.63 b	5.17±0.24 bc	100±0 a	97.50±1.08 a	37.50±6.25 c
C2	18.50±1.81 b	5.33±1.18 bc	35.43±3.61 d	25.00±2.50 c	22.50±2.17 d
C3	52.33±0.76 a	1.83±0.24 c	93.75±1.25 b	89.38±1.08 a	37.50±0.01 c
C4	22.73±1.22 b	4.17±1.25 bc	69.58±5.05 c	38.75±9.76 b	33.75±3.31 c
C5	25.81±6.87 b	5.83±1.84 b	96.67±0.72 ab	95.44+0.72 a	87.50±0.01 a
C6	18.10±4.83 b	4.33±1.25 bc	97.08±0.72 ab	95.63±1.65 a	93.75±0.01 a
C7	17.57±2.73 b	6.83±0.62 b	98.75±0.01 ab	97.83±0.38 a	70.83±3.61 b
C8	24.89±8.36 b	12.83±0.47 a	94.17±0.72 ab	91.46±0.95 a	72.29±3.08 b
C9	30.23±1.71 b	11.33±0.62 a	93.54±0.36 b	87.92±0.72 a	70.42±2.89 b

图1 不同助干剂对出粉率的影响柱上无相同字母的表示差异显著(p<0.05)。图2~6同。

Fig.1 Effects of different drying aids on powder yield Bars marked without the same letters indicate significant difference at p<0.05. The same as Fig.2-6.

图2 助干剂添加量对样品溶解度、松散堆积密度和吸湿率的影响 a)、b)分别表示饱和碳酸钾溶液和饱和氯化钠溶液下的吸湿率。下同。

Fig.2 Effects of drying aids dosage on solubility, loose bulk density and moisture absorption rate of samples a) and b) represent moisture absorption rates under saturated potassium carbonate solution and saturated sodium chloride solution, respectively. The same as below.

图3 进风温度对样品溶解度、松散堆积密度和吸湿率的影响

Fig.3 Effects of inlet air temperature on solubility, loose bulk density and moisture absorption rate of samples

图4 蠕动泵速率对样品溶解度、松散堆积密度和吸湿率的影响

Fig.4 Effects of peristaltic pump rate on solubility, loose bulk density and moisture absorption rate of samples

图5 风机速度对样品溶解度、松散堆积密度和吸湿率的影响

Fig.5 Effects of fan speed on solubility, loose bulk density and moisture absorption rate of samples

表3 不同样品的冲调特性与色泽

Table 3 Rehydration characteristics and color of different samples

样品 Sample	松散堆积密度/ (g·mL^-1) Loose bulk density/ (g·mL^-1)	溶解度/% Solubility/%	吸湿率(饱和氯化钠溶液)/% Moisture absoprtion rate (saturated sodium chloride solution)/%	吸湿率(饱和碳酸钾溶液)/% Moisture absoprtion rate (saturated potassium carbonate solution)/%	L^*	a^*	b^*
CPP	0.19±0.06 a	44.04±0.81 b	4.57±0.29 a	4.85±0.34 a	60.19±1.52 b	2.91±0.04 a	15.15±0.38 a
MPSB	0.21±0.01 a	61.88±2.50 a	3.37±0.46 b	3.71±0.41 b	70.99±1.06 a	1.86±0.02 b	11.57±0.29 b

图6 不同样品的Zeta-电位 CPP,基于本研究确定的最优配比的复合蛋白粉;MPSB,基于本研究确定的优化工艺制得的复合杂粮蛋白固体饮料。下同。

Fig.6 Zeta-potential of different samples CPP, Compound protein powder with the optimal ratio determined in this study; MPSB, Multigrain protein solid beverage prepared under the optimized process established in this study. The same as below.

图7 不同样品的扫描电子显微镜观测结果 A、B是未经喷雾干燥处理的CPP样品;C、D是经过喷雾干燥后得到的MPSB样品。

Fig.7 Observation results of different samples by scanning electron microscope Panel A and B are samples of CPP which have not undergone spray drying treatment; Panel C and D are samples of MPSB obtained after spray drying.

图8 不同样品的粒径分布图中的粒径值均已转换为常用对数值。

Fig.8 Particle size distribution of different samples All particle size values in the figure are converted into common logarithmic values.

图9 不同样品的流变特性 G',储能模量;G″,损耗模量。图中的黏度、模量、频率(f)值均已转换为常用对数值。

Fig.9 Rheological properties of different samples G', Storage modulus; G″, Loss modulus. All the values of viscosity, modelus and frequency (f) in the figure are converted into common logarithmic values.

图10 不同样品tan δ随频率的变化曲线 tan δ= G″/G',即损耗模量与储能模量之比。图中的tan δ和频率(f)值均已转换为常用对数值。

Fig.10 Variation curves of tan δ with frequency for different samples tan δ=G''/G', which is the ratio of loss modulus to storage modulus. All the values of tan δ and frequency (f) fin the figure are converted into common logarithmic values.

图11 不同样品的的体外蛋白质消化率柱上无相同字母的表示不同样品在同一时期差异显著(p<0.05)。

Fig.11 In vitro protein digestibility of different samples Bars marked without the same letters indicate significant (p<0.05) difference between samples at the same period.

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[36]	郝威铭, 刘丽莉, 李媛媛, 等. 喷雾冷冻干燥风量对蛋清蛋白特性及结构的影响[J]. 河南科技大学学报(自然科学版), 2021, 42(3): 78-84.

基于喷雾干燥工艺的复合杂粮蛋白固体饮料制备及其冲调品质与消化特性研究

Study on preparation, rehydration quality and digestive properties of multigrain protein solid beverage via spray drying technology

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