Experimental Design
This study employs spray drying technology combined with a salting-out pretreatment to produce low-purine instant soy milk powder. The process integrates a purine removal step into conventional soy milk powder production.
Methodology
Preparation of low-purine soy milk powder via spray dryer.
Single-factor experiments to identify key variables.
Orthogonal optimization of process parameters.
Measurement of dry powder yield.
Quantification of purine content in the final product.
Comprehensive quality evaluation using standard indicators.
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Process Principle
The core innovation lies in incorporating a purine extraction procedure prior to spray drying, effectively reducing purine concentration while maintaining nutritional integrity.
Conclusion
Low-purine instant soy milk powder produced by small-scale spray dryer offers a practical solution to the storage and portability issues of liquid soy milk. It provides a safe, nutritious option for patients with purine metabolism disorders.
The resulting powder retains high protein levels, essential vitamins, and minerals, with significantly lower purine content compared to conventional soy milk powder.
Note
Recommended processing parameters include an inlet temperature of 185°C and a feed flow rate of 16 mL/min based on experimental optimization.
