CN111317121B - Production process for controlling microorganisms of soy sauce powder - Google Patents
Production process for controlling microorganisms of soy sauce powder Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a production process for controlling microorganisms of soy sauce powder, which is characterized in that proper embedding materials and different addition proportions are selected, and different acidification pH values are combined for sterilization and aroma enhancement; stirring, mixing and heating the embedding material and other auxiliary materials required by the formula in a reaction kettle according to the formula, and cooling after the reaction is finished; dissolving the cooled auxiliary materials and the acidified and sterilized soy sauce, uniformly stirring, filtering the feed liquid and sterilizing; spray-drying the feed liquid, and controlling the temperature of an inlet and an outlet of a spray-drying tower and the retention time of the powder in the spray-drying tower; and collecting the powder and carrying out subsequent packaging and storage. The invention reduces the microorganism content of the finished product to the maximum extent, enhances the original flavor of the soy powder, and provides the soy powder with lower microorganism content and more pleasant and full-bodied flavor for the application field of the soy powder.
Description
Technical Field
The invention relates to a production process for controlling microorganisms of soy sauce powder, which is characterized in that the soy sauce powder prepared by the method has low microorganism quantity and rich flavor, and belongs to the technical field of seasonings.
Background
The soy sauce is a traditional Chinese seasoning and is brewed by soybeans, wheat and salt through the procedures of oil preparation, fermentation and the like. The soy sauce has complicated components, and contains various amino acids, saccharides, organic acids, pigments, and flavors in addition to the components of salt. The soy sauce is mainly salty, has special delicate flavor and fragrance, and can add and change the color and taste of dishes.
With the global popularity of soy sauce flavor, soy sauce powder which is more convenient to transport and store is produced at the same time. The soy sauce powder is also called powder soy sauce, which is solid powder soy sauce prepared by taking fresh soy sauce as a basic raw material, adding other auxiliary materials, utilizing the synergistic effect of the flavor of the raw materials, and performing spray drying after blending, color mixing and freshness regulation. The soy sauce powder furthest retains the delicate flavor and aroma of common soy sauce, overcomes the burnt flavor and oxidized flavor of common soy sauce, has good rehydration property, attractive color, strong flavor and obvious seasoning effect, is convenient to store and transport, can be widely applied to various aspects of seasoning food processing, and is an important seasoning in the food industry. The soy sauce powder is used as a natural seasoning ingredient for increasing freshness and mixing colors at present, and is widely applied to the industries of instant noodles, biscuits, puffed foods, snack foods, meat products, frozen prepared foods, fast foods, chicken powder, seasonings and the like. Shelf life of soy powders depends on three aspects: (1) the initial bacteria number of the soy sauce powder; (2) the physical and chemical properties of the soy sauce powder; (3) storage conditions of the soy sauce powder; the initial bacteria number of the soy sauce powder is crucial to the shelf life of the soy sauce powder, and the initial bacteria number of the soy sauce powder is closely related to the batching process in the production of the soy sauce powder, so that although most enterprises carry out batching and powder spraying on the soy sauce powder according to HACCP (hazard analysis and key control point), the generation and control of microorganisms in the process are not clearly specified, so that the shelf life of the products of most enterprises is seriously influenced due to the fact that the initial bacteria number of the products of most enterprises is higher.
The patent (CN 109007760A) discloses an anti-moisture-absorption soy sauce powder and a production process thereof, and solves the problems of easy moisture absorption, deliquescence and easy caking of the soy sauce powder through the synergistic effect of an embedding agent, and controls the growth of microorganisms by controlling the physical and chemical properties of the soy sauce powder to prolong the shelf life of products. The patent (CN 109717449) discloses a production process of flavor-enhanced soy sauce powder, which further enhances the aroma of the soy sauce powder by enzymatic flavoring, but the process does not mention the microbial control aspect of the soy sauce powder. The patent (CN 103445132A) discloses a formula of soy sauce powder, which overcomes the burnt taste and oxidized taste of the soy sauce powder, has lower cost and keeps the fermentation flavor of soy sauce to the maximum extent, but the process formula does not relate to the microbial control of the soy sauce powder. The patent (CN 110115367A) discloses a production process for improving the recovery rate of spray drying of soy sauce powder, mixing the soy sauce powder with an ethanol solution and water through twice size mixing, and then carrying out high-temperature sterilization to improve the recovery rate of spray drying, thereby reducing the cost and reducing the environmental protection pressure, wherein although a high-temperature sterilization (125 ℃) process exists in the burdening process, the sterilization effect and the flavor of the soy sauce powder are not concerned. The literature, "research on the influence of the production process on the color of the fermented soy sauce powder" introduces the influence of the sterilization process and the import and export temperatures on the color of the soy sauce powder, and does not relate to the aspects of microbial control, flavor and the like of the soy sauce powder. The literature, application research of different microcapsule wall materials in fermented soy sauce powder, treats the soy sauce powder by different embedding materials, can effectively reduce the water content, improve the moisture absorption of the product, improve the physical and chemical properties and prolong the shelf life. At present, no patent or literature exists for adopting a reasonable microorganism control process to retain the flavor of the soy sauce powder to the maximum extent.
Disclosure of Invention
The invention aims to solve the problems that: how to control the microorganism in the production process of the soy sauce powder.
In order to solve the above problems, the present invention provides the following technical solutions:
a production process for controlling soy sauce powder microorganisms is characterized by comprising the following steps:
step 1): adding embedding material into the soy sauce stock solution, acidifying with hydrochloric acid, and sterilizing at high temperature for increasing aroma;
step 2): carrying out pH adjustment treatment on the acidified and sterilized soy sauce by using liquid sodium hydroxide, and adjusting the pH value of the soy sauce stock solution to the pH value of the soy sauce stock solution;
step 3): stirring and mixing the auxiliary materials in another reaction kettle according to the formula of the soy sauce powder, heating at 90-95 ℃ for 0.5-1 h, and cooling after the reaction is finished;
step 4): dissolving and stirring the cooled mixed auxiliary materials and the acidified soy sauce stock solution with the pH adjusted uniformly, filtering the feed liquid, and sterilizing by adopting ultrahigh-temperature instantaneous sterilization equipment, wherein the sterilization temperature is 135-150 ℃, and the sterilization time is 2-8 seconds;
step 5): spray drying the filtered feed liquid, and controlling the inlet and outlet temperature of a powder spraying tower and the retention time of the soy powder in the tower;
step 6): and (4) collecting the soy sauce powder, and packaging and storing finished products.
Preferably, the step 1) is added with an embedding material accounting for 10-30% of the mass of the soy sauce stock solution for processing, and the embedding material is selected from one or more of oxidized starch, sodium starch octenylsuccinate, maltodextrin and white dextrin.
Preferably, the pH value of the solution obtained in the step 1) is adjusted to 3.0-4.0 by hydrochloric acid, the sterilization temperature is 80-85 ℃, and the time is 0.5-1 h.
Preferably, the auxiliary materials in the step 3) are salt, disodium succinate, sodium glutamate, saccharides, amino acids and 5 ’- Any one or more of flavor nucleotides.
Preferably, the process parameters of the spray drying tower in the step 5) are as follows: the air inlet temperature is 150-200 ℃, the air outlet temperature is 75-105 ℃, and the air quantity is 2000-10000 m 3 The residence time is 10 to 40 seconds, the frequency of the spraying disc is 5 to 50Hz, and the frequency of the material pump is 5 to 50Hz.
The invention aims to develop a microbial control process of soy sauce powder by combining two aspects of flavor and microbial control, adopts an embedding and acidifying process to sterilize the soy sauce powder in the blending process, and simultaneously enhances the overall flavor and taste of soy sauce by combining the addition of other auxiliary materials. And finally, by adjusting various key parameters in the spray drying process of the liquid soy sauce, including parameters such as spray drying process conditions, retention time of powder in a spray drying tower and the like, the soy sauce powder with low total bacterial count and rich flavor is produced.
On the basis of the original soy sauce powder blending process, the proper embedding material and different adding proportions are selected, different acidification pH values are combined for sterilization and aroma enhancement, various parameters in the process of powder spraying are continuously adjusted, the microbial content of a finished product is reduced to the maximum extent, and the soy sauce powder with lower microbial content and more pleasant and full-bodied flavor is provided for the application field of the soy sauce powder.
Drawings
FIG. 1 is a graph showing the evaluation results of the overall flavor and taste of the soy powders obtained in examples 1 to 5.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments accompanied with figures are described in detail below.
The apparatus used for spray drying in examples 1 to 5 was a spray drying tower of modern spray drying apparatus, ltd, in the tin-free market.
The soy sauce stock solutions used in examples 1-5 had an initial pH of 5.0.
Example 1
A production process for controlling soy sauce powder by microorganisms comprises the following steps:
the method comprises the following steps: adding a certain amount of hydrochloric acid into 700kg of soy sauce stock solution, adding 40kg of oxidized starch and 40kg of maltodextrin under the condition of stirring, adjusting the pH to 3.0, and reacting at the temperature of 85 ℃ for 0.5 hour;
step two: after the acidification and sterilization are finished, adding liquid sodium hydroxide to adjust the pH value back to 5.0;
step three: mixing 600kg of water, 150kg of salt, 10kg of sodium glutamate and 1kg of disodium succinate in another reaction kettle according to a formula, stirring at 90 ℃ for gelatinization and preserving heat for 0.5 hour;
step four: dissolving the reacted and cooled auxiliary materials and the acidified soy sauce, uniformly stirring, filtering the material liquid by using a filter with a 150-mesh screen, and staying for 4s in ultrahigh-temperature instant sterilization equipment at the temperature of 140 ℃;
step five: the conditions of the spray drying tower are that the inlet air temperature is 195 ℃, the outlet temperature is 100 ℃, and the inlet air quantity is 8000m 3 The spray drying is carried out under the conditions that the frequency of a spray disk is 30Hz, the frequency of a material pump is 15Hz, and the retention time of the soy powder in a spray drying tower is 40 s;
step six: and collecting and storing the soy sauce powder, and performing flavor evaluation and microorganism measurement.
Example 2
A production process for controlling soy sauce powder microorganisms comprises the following steps:
the method comprises the following steps: adding a certain amount of hydrochloric acid into 700kg of soy sauce stock solution, adjusting the pH to 3.0, reacting at 85 ℃, and keeping the reaction time for 0.5 hour;
step two: after the acidification and sterilization are finished, adding liquid sodium hydroxide to adjust the pH value back to 5.0;
step three: mixing 600kg of water, 150kg of salt, 10kg of sodium glutamate and 1kg of disodium succinate in another reaction kettle according to a formula, stirring at 90 ℃ for gelatinization and preserving heat for 0.5 hour;
step four: dissolving the reacted and cooled auxiliary materials and the acidified soy sauce, stirring uniformly, filtering the material liquid by using a filter with a 150-mesh screen, and staying in ultrahigh-temperature instant sterilization equipment for 4s at the temperature of 140 ℃;
step five: the inlet air temperature is 195 ℃, the outlet temperature is 100 ℃, and the inlet air quantity is 8000m 3 The frequency of a spraying disc is 30Hz, the frequency of a material pump is 15Hz, the retention time of the soy powder in a spray drying tower is 40s, and spray drying is carried out under the conditions;
step six: and collecting and storing the soy sauce powder, and performing flavor evaluation and microorganism measurement.
Example 3
A production process for controlling soy sauce powder by microorganisms comprises the following steps:
the method comprises the following steps: adding a certain amount of hydrochloric acid into 700kg of soy sauce stock solution, adding 30kg of oxidized starch and 30kg of white dextrin under stirring, adjusting the pH to 4.0, and reacting at 85 ℃ for 0.5 hour;
step two: after the acidification and sterilization are finished, adding liquid sodium hydroxide to adjust the pH value back to 5.0;
step three: mixing 600kg of water, 150kg of salt, 10kg of sodium glutamate and 1kg of disodium succinate in another reaction kettle according to a formula, stirring at 90 ℃, gelatinizing, and keeping the temperature for 0.5 hour;
step four: dissolving the reacted and cooled auxiliary materials and the acidified soy sauce, uniformly stirring, filtering the material liquid by using a filter with a 200-mesh screen, and staying in ultrahigh-temperature instant sterilization equipment for 3s at the temperature of 150 ℃;
step five: the air inlet temperature is 190 ℃, the outlet temperature is 95 ℃, and the air inlet quantity is 10000m 3 The frequency of a spraying disc is 35Hz, the frequency of a material pump is 20Hz, the retention time of the soy powder in a spray drying tower is 30s, and spray drying is carried out under the conditions;
step six: and collecting and storing the soy sauce powder, and performing flavor evaluation and microorganism measurement.
Example 4
A production process for controlling soy sauce powder microorganisms comprises the following steps:
the method comprises the following steps: adding a certain amount of hydrochloric acid into 700kg of soy sauce stock solution, adjusting the pH to 4.0, and reacting at 85 ℃ for 0.5 hour;
step two: after the acidification and sterilization are finished, adding liquid sodium hydroxide to adjust the pH value back to 5.0;
step three: mixing 600kg of water, 150kg of salt, 10kg of sodium glutamate and 1kg of disodium succinate in another reaction kettle according to a formula, stirring at 90 ℃, gelatinizing, and keeping the temperature for 0.5 hour;
step four: dissolving the reacted and cooled auxiliary materials and the acidified soy sauce, uniformly stirring, filtering the material liquid by using a filter with a 200-mesh screen, and staying in ultrahigh-temperature instant sterilization equipment for 3s at the temperature of 150 ℃;
step five: the air inlet temperature is 190 ℃, the outlet temperature is 95 ℃, and the air inlet quantity is 10000m 3 The spraying drying is carried out under the conditions that the frequency of a spraying disc is 35Hz, the frequency of a material pump is 20Hz, and the retention time of the soy powder in a spraying drying tower is 30 s;
step six: and collecting and storing the soy sauce powder, and performing flavor evaluation and microorganism measurement.
Comparative example 1
A production process for controlling soy sauce powder by microorganisms comprises the following steps:
the method comprises the following steps: under the condition of stirring 700kg of the soy sauce stock solution, according to the formula, 600kg of water, 150kg of salt, 10kg of sodium glutamate and 1kg of disodium succinate are stirred and mixed in a reaction kettle, the pH value is 5, and the mixture is stirred, gelatinized and insulated for 0.5 hour at the temperature of 90 ℃;
step two: filtering the reacted and cooled feed liquid by using a filter with a 300-mesh screen, and staying in ultrahigh-temperature instant sterilization equipment for 40s at the temperature of 140 ℃;
step three: the inlet air temperature is 200 ℃, the outlet temperature is 90 ℃, and the inlet air quantity is 10000m 3 The frequency of a spraying disc is 25Hz, the frequency of a material pump is 20Hz, the retention time of the soy powder in a spray drying tower is 10s, and spray drying is carried out under the conditions;
step four: and collecting and storing the soy sauce powder, and performing flavor evaluation and microorganism measurement.
Table 1: the microorganism content of the soy sauce powder with different treatment modes
As can be seen from table 1:
1. the total number of bacteria in examples 2 and 4 is significantly reduced compared with that in comparative example 1, which shows that the adjustment of pH to 3-4 is important, and if the pH is too high or not, the bacteria cannot be effectively controlled, but if the pH is too low, the flavor of the soy sauce is significantly influenced;
2. the total number of bacteria in example 1 and example 3 is very significantly reduced compared with that in comparative example 1, which shows that the addition of the embedding material can further effectively reduce the number of bacteria;
3. the coliform numbers of the examples were not different from those of comparative example 1, and the content in the soy powder was extremely low.
In fig. 1, the number of sensory evaluation persons was 10 (5 men and 5 women), the two points of the characteristic flavor and the taste of the soy sauce powder were evaluated, each of the two points was 50 points, the results of the comparison of the examples were scored, and the final score was the average value of all persons. As can be seen from fig. 1:
1. both the overall flavor and mouthfeel scores of the sauces of example 2 and example 4 are slightly stronger than the control;
2. example 1 the soy flour flavor intensity and mouthfeel were stronger than the control;
3. example 3 the overall flavour and mouthfeel of the soy sauce powder was significantly stronger than in comparative example 1, in combination with the differences in the micro-organisms, i.e. this method was the best preparation method in the 5 examples.
Claims (1)
1. The production process for controlling the microorganisms of the soy sauce powder is characterized by comprising the following steps:
step 1): adding embedding materials accounting for 10% -30% of the mass of the soy stock solution into the soy stock solution, acidifying with hydrochloric acid, sterilizing at high temperature for increasing the fragrance, adjusting the pH value to 3.0-4.0 with hydrochloric acid, and sterilizing at 80-85 ℃ for 0.5-1h; the embedding material is any one or more of oxidized starch, maltodextrin and white dextrin;
step 2): carrying out pH adjustment treatment on the acidified and sterilized soy sauce by using liquid sodium hydroxide, and adjusting the pH value of the soy sauce stock solution to the pH value of the soy sauce stock solution;
step 3): stirring and mixing the auxiliary materials in another reaction kettle according to the formula of the soy powder, heating at 90-95 ℃ for 0.5-1h, and cooling after the reaction is finished; the auxiliary material is any one or more of salt, disodium succinate and sodium glutamate;
step 4): dissolving the cooled mixed auxiliary materials and the acidified soy sauce stock solution with the pH adjusted, uniformly stirring, filtering the feed liquid, and sterilizing by using ultrahigh-temperature instantaneous sterilization equipment, wherein the sterilization temperature is 135 to 150 ℃, and the sterilization time is 2 to 8 seconds;
step 5): spray drying the filtered feed liquid, and controlling the inlet and outlet temperature of a powder spraying tower and the retention time of the soy powder in the tower; the technological parameters of the spray drying tower are as follows: the air inlet temperature is 150 to 200 ℃, the air outlet temperature is 75 to 105 ℃, the air volume is 2000 to 10000m3/h, the retention time is 10 to 40 seconds, the frequency of a spray disc is 5 to 50Hz, and the material pump frequency is 5 to 50Hz;
step 6): and (4) collecting the soy sauce powder, and packaging and storing finished products.
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| CN112586720A (en) * | 2020-12-12 | 2021-04-02 | 浙江省农业科学院 | Squid viscera seasoning soy sauce and preparation method thereof |
| CN113367319B (en) * | 2021-06-28 | 2022-09-06 | 佛山市海天(高明)调味食品有限公司 | Method for preparing seafood-flavor soy sauce powder by using soy sauce byproduct |
| CN113367320B (en) * | 2021-06-29 | 2022-09-16 | 佛山市海天(高明)调味食品有限公司 | Dark soy sauce and preparation method thereof |
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| US4587127A (en) * | 1982-10-25 | 1986-05-06 | Kikkoman Corporation | Process for producing liquid seasoning |
| CN102573522A (en) * | 2009-09-18 | 2012-07-11 | 龟甲万株式会社 | Low-salt soy sauce and process for producing same |
| CN109588687A (en) * | 2018-11-20 | 2019-04-09 | 阜阳九珍食品有限公司 | A kind of process preparing microcapsules powdered soy for carrier using okara powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US4587127A (en) * | 1982-10-25 | 1986-05-06 | Kikkoman Corporation | Process for producing liquid seasoning |
| CN102573522A (en) * | 2009-09-18 | 2012-07-11 | 龟甲万株式会社 | Low-salt soy sauce and process for producing same |
| CN109588687A (en) * | 2018-11-20 | 2019-04-09 | 阜阳九珍食品有限公司 | A kind of process preparing microcapsules powdered soy for carrier using okara powder |
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