“豆皮”保鲜与复水的研究  

Study on Preservation and Reconstitution of Soy Protein and Soy Oil Oxide

作　　者：龙文清[1] 刘丽君[1] 刘佳铭[2] 杨天隆[2] 雷良萍[1] 

机构地区：[1]井冈山师范学院化学系,江西吉安343009 [2]漳州师范学院化学系,江西漳州363000

出　　处：《食品科学》2005年第3期101-105,共5页Food Science

基　　金：江西省教育厅资助项目(赣教计字[2001]387号)

摘　　要：以十二烷基磺酸钠乙醇(SDS-EtOH)溶液等为辅剂,60℃一次性浸泡10min,经脱脂、杀菌、修饰豆皮的表面结构,推出室温贮存可保鲜一年、沸水中冲泡1～3min即复水的豆皮保鲜、复水新技术。与未经脱脂、杀菌、表面结构修饰的豆皮相比较,保鲜豆皮的N-H键伸缩振动频率红移了128.7cm-1,300nm处的UV吸收峰降低,350～900nm的吸收峰发生了显著变化,粗蛋白、氨基酸总量分别增加了13.1%和5.62%,脂肪减少了16.8%。理化指标及微生物学指标符合GB/T标准,豆皮原有的色、香、味等天然品质未发生改变。This paper presented a new technique of the preservation and water reconstitution from soy protein and soy oil oxide (SPSOO). With sodium dodecyl sulfate-ethanol(SDS-EtOH) solution as supplement, after soaking for 10min at 60℃, defating, sterilizing and modifying the surface structure, SPSOO could be stored freshly for 1 year in room temperature and had good water reconstitution when soaked in boiling water for 1～3 minutes. Compared with the crude SPSOO, the N-H bond’s stretching vibration frequency of the processed SPSOO red-shifted 128.7cm-1 and the UV absorption peak at 300nm decreased. At 350～900nm they changed apparently. The total amount of crude protein and amino acid increased 13.1% and 5.62%, respectively, while fat decreased 16.8%. The index analysis of physical chemistry and microorganism in SPSOO accorded with GB/T standard. The natural characters of SPSOO, such as color, fragrance and taste, have not changed.

关 键 词：豆皮 表面结构修饰 保鲜 复水 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]