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

doi:10.3969/j.issn.1004-1524.20260108

Acta Agriculturae Zhejiangensis ›› 2026, Vol. 38 ›› Issue (6): 1061-1072.DOI: 10.3969/j.issn.1004-1524.20260108

• Future Foods and Health • Previous Articles Next Articles

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 Online:2026-06-25 Published:2026-07-14

Abstract

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

CLC Number:

TS201

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.

Figures/Tables 14

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

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

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.

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.

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

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

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

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

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.

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.

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

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.

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.

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

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