利用高温脱脂豆粕制备脱脂豆浆工艺的研究  

Study on defatted soybean milk produced by high temperature soybean meal

作　　者：车康[1] 谢微[1] 汪春[1] 张丽萍[1,2] 崔丽琴[1] 崔素萍[1,2] 

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]农业部农产品加工质量监督检验测试中心(大庆),黑龙江大庆163319

出　　处：《食品工业科技》2012年第17期204-207,共4页Science and Technology of Food Industry

基　　金：黑龙江八一农垦大学博士启动基金(校启B2005-14);黑龙江八一农垦大学博士后科研启动金;黑龙江省研究生创新科研项目资金(YJSCX2011-261HLJ)

摘　　要：实验以高温脱脂豆粕蛋白溶出率为指标,通过单因素与正交实验比较加热搅拌法与超声波法两种方法处理脱脂豆粕粉制备豆浆的工艺,得到了脱脂豆粕制备脱脂豆浆的最佳工艺参数。加热搅拌法最佳工艺参数为:提取温度60℃,提取时间60min,料液比1:18,蛋白溶出率为80.9%;超声波法最佳工艺参数为:提取温度50℃,提取时间30min,料液比1:16,蛋白溶出率为81.8%。从节能角度考虑,选取超声波法为高温脱脂豆粕制备脱脂豆浆的最佳方法。High temperature soybean meal was treated in two ways which was stirring extraction and ultrasonic.This study got the optimal processing conditions of defatted soybean milk produced by high temperature soybean meal by the single factor and orthogonal test.The optimal processing conditions of stirring extraction were as follows： extraction temperature 60%, extraction time 60min, material to water ratio 1：18, protein leaching rate 80.9%.The optimal processing conditions of ultrasonication were as follows： ultrasonic temperature 50℃, ultrasonic time 30min, material to water ratio 1：16, protein leaching rate 81.8%. In order to save energy, ultrasonic had been chosen as the best way to produce skim milk by high-temperature soybean meal.

关 键 词：高温豆粕 加热搅拌提取 超声波法 脱脂豆浆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]