全脂加糖大豆炼乳的研究  

A Study on Full-Fat Sweatened Condensed Soybean Milk

作　　者：孙向东 郭顺堂 兰静 许显斌 苏桐 金涛 孙捍东 

机构地区：[1]黑龙江省衣业科学院,150086 [2]黑龙江省大豆技术研究开发中心

出　　处：《食品科学》1993年第3期23-28,共6页Food Science

摘　　要：采用以蛋白酶为主的复合酶生产全脂加糖大豆炼乳。对酶的用量、作用时间、底物浓度之间的关系进行了研究,确定了最佳生产工艺和配方。讨论了影响产品质量的因素。在酶用量为300IU/g底物、作用时间为20min,底物浓度为1:4(磨浆时的豆水比)时产品质量和风味俱佳。经酶水解后浓缩制得的大豆炼乳溶解度大大提高,粘度降低,流动性好,易为人体消化吸收。The full-fat sweatened condensed soybean milk was produced by the application of conpound enzymes comsisting of proteinase mainly. The relationship between amount of enzyme, reaction time and concentration of substrate were studied and the optimum producing technology and formulation were determined. Factors influencing the product quality were discussed. With 300 IU enzyme used per gram substrate, 20 min reaction time and 1 : 4 substrate concentration (soybean: water), good quality and flavour of the product was obtained. The solubility of condensed soybean milk produced from enzyme hydrolysis and concentration was increased greatly and its viscosity was reduced.

关 键 词：酶 水解 大豆炼乳 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]