酶法提高豆粉速溶性技术的研究  

Research on improving technology of the instant soybean powder by enzymatic hydrolysis method

作　　者：王玲[1] 夏明敬[1] 朱秀清[2] 窦巍巍[1] 何洋[1] 金丽丽[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第1期150-154,159,共6页Science and Technology of Food Industry

基　　金：黑龙江省科技攻关项目(GA09B401);国家"十二五"科技支撑课题(2012BAD34B04)

摘　　要：采用湿法工艺生产豆粉,通过85℃热烫并保温4min、豆水比为1:7的85℃0.3%NaHCO3热水溶液磨浆并经95℃煮浆20min,去除大豆中的脂肪氧化酶和豆腥味,同时脲酶呈阴性。采用木瓜蛋白酶酶解,经上述条件处理豆浆,进行单因素实验并通过响应面优化,得出酶解的最佳工艺条件为pH7、加酶量8765U/gpro、酶解温度54℃、酶解时间1.8h,氮溶解指数(NSI值)为85.83%。Wet processing was adopted to produce soybean powder,soybean was grinded by the hot solution of 85℃ 0.3% sodium bicarbonate through scalded 85℃ and kept on 4min,the ratio of bean and water was 1：7,then boiling condition was 95℃ and kept it 20min to get rid of lipoxidase and flavor of soybean,at the same time the urease was negative.Papain enzyme was used to hydrolyze soybean protein with single-factor and response surface optimization,the optimum conditions：pH was 7,addition of enzyme was 8765U/g pro,enzymatic temperature was 54℃,enzymatic time was 1.8h.Under the optimum conditions,the NSI value was 85.83%.

关 键 词：速溶豆粉 湿法 酶法 NSI值 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]