方便豆腐脑粉生产过程中超声波改性工艺条件的优化  

Optimization of process conditions of ultrasonic modification in the production of instant soybean curd powder

作　　者：赵莹莹[1] 董文宾[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《中国酿造》2012年第12期105-109,共5页China Brewing

摘　　要：研究超声波改性工艺对方便豆腐脑粉凝胶性及溶解性能的影响。在单因素试验的基础上,选择对大豆蛋白氮溶指数NSI有显著影响的3个因素:超声波处理时间、超声波功率和大豆浆料离子强度,进行3因素3水平的响应面分析试验。经过Design Expert优化得到最优条件为超声波处理时间12min、超声波功率400W、大豆浆料离子强度0.02M,在此条件下大豆蛋白NSI值为85.89%。The effect of ultrasonic modification process on the gel property and solubility of instant soybean powder was investigated in this paper. Based on single factor experiment, Response surface analysis experiment was adopted to optimize three process parameters including ultrasonic treat- ment time, ultrasonic power and soybean paste ionic strength. Nitrogen solubility index （NSI） of instant soybean curd powder was selected as response value. The optimal conditions were as followed： ultrasonic treatment time 12min, ultrasonic power 400W and soybean paste ionic strength 0.02M. Under these conditions, NSI reached 85.89%.

关 键 词：方便豆腐脑粉 超声波 氮溶指数NSI 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]