快速制浆工艺对大豆吸水率及豆浆乳化性的影响  

Effect of Rapid Pulping on Water-Absorbing Capacity of Soybean and Emulsifying Capability of Soy Milk

作　　者：金杨 柴萍萍 鲍鲁生 吕晓莲 田旭 彭义交 郭宏 

机构地区：[1]北京食品科学研究院,北京市食品研究所,北京100162

出　　处：《食品科学》2013年第22期44-47,共4页Food Science

基　　金：北京市科技计划项目(Z111100066111007-1);国家"863"计划项目(2013AA102105-1)

摘　　要：采用脱皮大豆为原料,以大豆破碎粒径、浸泡时间、浸泡温度为影响因素,大豆吸水率为指标,进行单因素和正交试验,并就浸泡时间对豆浆乳化效果的影响进行研究。结果表明:最佳浸泡条件为大豆破碎粒径2mm、浸泡温度25℃、浸泡时间150min。粒径为2mm的豆粒,浸泡150min所制备豆浆与传统12h浸泡整豆方法所得豆浆的乳化效果相当。In this study, different soaking methods were used to explore water-absorbing capacity of dehulled soybean and emulsifying capability of soy milk. Single factor and orthogonal array designs were employed to study the effects of soybean granularity, soaking time and soaking temperature on water-absorbing capacity of soybean. Meanwhile, the effect of soaking time on emulsifying capability of soy milk was also investigated. The results indicated that the optimum soaking conditions were soybean granular size of 2 mm, soaking temperature of 25 ℃, and soaking duration of 150 min. The soy milk prepared with ground soybean with a particle size of 2 mm by 150 min soaking revealed the same emulsifying capability as that pre- pared by the traditional method of 12 h soaking.

关 键 词：大豆 浸泡方法 吸水率 豆浆 乳化性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]