大豆低聚糖提取工艺  

The Extraction of Oligosaccharides from Soybean

作　　者：刘璘[1] 徐立华[1] 林海涛[1] 

机构地区：[1]齐齐哈尔轻工学院食品工程系

出　　处：《齐齐哈尔轻工业学院学报》1994年第1期1-8,共8页

摘　　要：大豆乳清中富含低聚糖。本文就工业生产中影响低果糖提取的主要因素进行了探讨。分析结果显示，对浸提过程影响的程度依次为温度、时间及ｐＨ值。同时确定较优的工艺参数值分别为６０℃、１．５小时和碱性。并依此设计了提取工艺流程。Soybean whey is rich in of igosaccharides (raffinose stachyose and sucrose ). The study is focused on main factors which influence obviously extraction process of oligosaccharides from soybeans. The results show that tempperature (T), time (t) and pH are in the order according to their importance on extraction,and suitable parameters are 60℃, 1.5h and alkaline pH respectiyely. A processing procedure is des igned with these parameter values.

关 键 词：大豆乳清 低聚糖 浸提 制糖 

分 类 号：TS244[轻工技术与工程—制糖工程]