熟浆工艺豆浆煮浆和分离环节的研究  

Study on siruping and separation links in soymilk producing by the method of cooked slurry

作　　者：陈聪[1] 赵建新[1] 范大明[1] 陈卫[1] 郭本恒[2] 张灏[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 [2]光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200072

出　　处：《食品工业科技》2012年第19期259-262,共4页Science and Technology of Food Industry

摘　　要：为了获得高品质豆浆的规模化生产工艺,结合加工装备,对比研究了豆浆熟浆工艺的煮浆环节和分离环节。通过比较煮浆后豆糊的色泽、蛋白质提取率、胰蛋白酶抑制剂残留率等参数,得出较优工艺——快速加热保温的方法进行煮浆,即采用蒸汽喷射煮浆,40s蒸汽喷射煮沸后维持80s;比较豆糊分离效果和蛋白质残留率,发现卧式螺旋卸料离心机分离豆糊后,所得豆浆平均粒径仅为5.28μm,豆渣含水率为79.55%,蛋白质含量为23.25%,粒径分布均匀,较好地实现了浆液蛋白质保留和豆渣分离。In order to obtain large-scale production technology of high-quality soymilk,the process of siruping and separation of cooked slurry technology was studied.Comparing the color of boiled soymilk,the rate of protein extraction and trypsin inhibitor residual rate,the optimum technology-fast heat insulation method which team jet boiling pastes in 40s and holding 80s of boiling soymilk pastes was obtained.Comparing soymilk paste separation and protein residues in okara,it concluded that the horizontal scroll discharge centrifuge could better separate soymilk and okara.The average particle size of soymilk was only 5.28μm,moisture and protein content was 79.55%,23.25%.

关 键 词：熟浆 豆浆 煮浆 分离 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]