微压煮浆对豆乳蛋白粒子形成与豆乳加工特性的影响  

Effects of Micro-pressure Boiling Process on Formation of Protein Particles in Soybean Milk and Its Processing Characteristics

作　　者：左锋[1,2] 赵忠良[1] 施小迪 谢来超[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]黑龙江八一农垦大学食品科学与工程学院,大庆163319

出　　处：《农业机械学报》2016年第1期247-251,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划项目(2012BAD34B03);国家自然科学基金项目(31301500)

摘　　要：豆乳中蛋白粒子的性状直接影响豆乳的加工特性,而豆乳中蛋白粒子的形成与加热温度及加热方式具有非常密切的关系。通过实验对比分析了常压煮浆和微压煮浆过程中豆乳蛋白粒子的含量变化,考察了微压煮浆方式对豆乳稳定性、流变性及豆腐质构特性的影响。试验结果表明:微压煮浆方式改变了豆乳中蛋白粒子的形成,提高了豆乳中蛋白粒子的含量,从而使豆乳的加工特性产生了重要变化。与常压煮浆相比,微压煮浆豆乳平均粒径更小,使豆乳在长期储藏中保持更高的稳定性;微压煮浆与常压煮浆豆乳的流体特性指数都近似为1,表现出牛顿流体特性,但是由于蛋白粒子数的增多,增大了豆乳的粘度;微压煮浆豆乳蛋白粒子增多提高了豆腐凝胶硬度、弹性、胶黏性,使豆腐的凝胶质构明显增强。The processing characteristics of soybean milk were directly affected by properties of protein particles. The formation of protein particles in soybean milk was closely related to heating temperature and heating method. At present,micro-pressure boiling has become a kind of important method of cooking soybean milk in China. However,up to now there were no reports on the influence of micropressure boiling on the changes of soybean milk processing characteristics. Through the contrast and analysis of the changes in the content of protein particles in soybean milk between ordinary pressure boiling and micro-pressure boiling,this article studied the effects of the micro-pressure boiling method on the stability of soybean milk,rheological properties and the textural characteristics of soybean curd. The experimental results showed that micro-pressure boiling method changed the composition of protein particles in soybean milk,after boiling for 10 min,the content of protein particles in soybean milk would reach 52%,which was 13% higher than that in ordinary pressure boiling,and as a result,there were significant changes of soybean milk processing characteristics. Soybean milk after micro-pressure boiling would possess particles with much smaller average diameter（ 0. 325 7 μm after 10 min boiling）,which was beneficial for the stability of soybean milk in long-term storage. Fluid properties indexes of micropressure boiling soybean milk and ordinary pressure boiling soybean milk were both approximate to 1,showing Newtonian fluid properties. But as protein particle numbers increasing after micro-pressure boiling,there were more acidic peptides and α and α＇ subunit in 7S distributing in the surface of proteinparticles,which improved protein hydrophilicity and increased the viscosity of soybean milk. In the gelation process of soybean curd,more protein particles were involved in the formation of network structure,which made the network structure more compact,thus enhanced the interaction between proteins,as a result,t

关 键 词：豆乳 微压煮浆 蛋白粒子 加工特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]