豆腐皮生产过程中低聚糖的物料平衡  

Mass Balance of Oligosaccharides in Soy Film Production

作　　者：王秋霜[1] 应铁进[2] 杨冬梅[3] 姜天甲[2] 裴明黎[2,2] Muhammad Muzammil Jahangir 

机构地区：[1]广东省农业科学院茶叶研究所,广州510640 [2]浙江大学食品科学与营养系,杭州310029 [3]甘肃农业大学食品科学与工程系,兰州730070

出　　处：《中国粮油学报》2009年第12期133-137,152,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：豆腐皮生产过程中产生大量颜色深黄、质地黏稠的副产物——甜浆。生产过程中,甜浆一般被用做动物饲料,然而据研究表明,甜浆中浓缩了大量的低聚糖等功能性物质,具有极大的开发价值。以豆腐皮的生产过程为研究对象,探讨低聚糖的物料平衡。试验结果表明:低聚糖损失于浸泡阶段、打浆过滤阶段、成皮阶段,损失量分别为1.43%、55.11%和17.56%(占大豆中总低聚糖)。豆腐皮中保留了14.66%的低聚糖,副产物甜浆含有11.24%的低聚糖。Sweet slurry,a by-product from soy film（Toufupi） manufacture,with yellow color and viscousness character,is commonly used for animal feedstuff.However researches show lage quantity of functional substance such as oligosaccharides are concentrated in the sweet slurry,possessing a great development value.This research aimed to discuss the mass balance of oligosaccharides in the soy film manufacture.Results： The oligosaccharide loss occurs in soaking stage,milling and filtrating stage,and sheet formation stage, representing 1.43%, 55. 11% and 17.56% of the total oligosaccharides present in the initial soybeans respectively. 14. 66% of the total oligosaccharides are recovered in the final soy film. The oligosaccharide content of the sweet slurry is 11.24%. We hope this research draws people＇s attention to the waste sweet slurry and to turn rubbish into wealth.

关 键 词：大豆 低聚糖 物料平衡 

分 类 号：S38[农业科学—农艺学]