以盐析法制备的低嘌呤豆浆为原材料，在单因素试验的基础上，通过L9(34)正交试验设计优化喷雾干燥工艺条件，制得低嘌呤豆浆速溶粉，并对其进行品质评价。结果表明：最佳喷雾干燥条件为进口温度185℃，进料流量16 mL/min，固形物含量为10%，平均干粉得率为66.13%；低嘌呤豆浆速溶粉平均总嘌呤含量为100.34mg/100g，总嘌呤含量降低了48.80%；感官指标、理化指标和微生物指标均符合相关标准要求。

To optimize the preparation process of soy milk powder, the soy milk was used as raw material to prepare soy milk powder through the soybean milk with low purine firstly and spaying dry method. Ultimately, the quality of the prepared soy milk powder was evaluated. The best inlet temperature was 185℃, the feed rate was 16 mL/min, the solid content was 10%, the dry powder rate was 66.18%, the Total purine content of Low Purine Soybean Milk Instant Powder was 100.34mg/100g, reduced by 48.80%. Meanwhile the Sensory, physicochemical and microbiological indexes all meet the requirements of the relevant standards.