浸泡条件对清流豆腐皮产率影响的研究  

Effect of Soaking Conditions on Yield of Qingliu Dried Soybean Sheet

作　　者：黄颖颖 陈慎[1,2] 杨成龙 陆东和[1,2] HUANG Ying-ying;CHEN Shen;YANG Cheng-long;LU Dong-he(Fujian Key Laboratory of Agricultural Product （Food） Processing, Fuzhou 350003, China;Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China)

机构地区：[1]福建省农产品(食品)加工重点实验室,福州350003 [2]福建省农业科学院农业工程技术研究所,福州350003

出　　处：《中国调味品》2018年第6期65-70,共6页China Condiment

基　　金：福建省科技计划星火重点项目(2013S0046);人力资源和社会保障部留学人员科技活动项目(人社厅函[2014]240号);科技部科技型中小企业技术创新基金项目(12C26243503676;13C26243502984);福建省科技厅公益类项目(2010R1017-2)

摘　　要：目前我国各豆腐皮企业采用的大豆浸泡工艺各不相同,其浸泡程度的好坏直接影响豆腐皮产品的质量及产率。通过研究不同浸泡条件,包括大豆浸泡料水比、浸泡水pH值、泡豆水温和软化剂浓度对大豆蛋白溶出率、豆腐皮产率的影响,确定大豆浸泡工艺的适宜参数范围。在此基础上,采用二次回归正交旋转组合法对清流豆腐皮的浸泡工艺进行优化,得到优化工艺参数,结果表明:在料水比1∶3、浸泡水pH值8.0、泡豆水温25℃、添加0.4%软化液NaHCO_3浸泡5.5h时,所得清流豆腐皮产率高达48.63%,产品色泽品质较好。The soybean soaking technology is different in each dried soybean sheet factory,and the standard of its soaking conditions could directly affect the quality and yield of dried soybean sheet.According to researching the effects of different soybean soaking conditions（the ratio of material to water,pH value of soaking water,soaking temperature and time,softener kinds and concentration ratio）on soybean protein dissolution rate and bean curd sheet production yield,to confirm the key factors and suitable parameters range of soybean soaking technology.The quadratic regression orthogonal rotation combination method is used to analyze the best processing conditions,and the optimized processing conditions are as follows：the ratio of material to water is 1∶3,pH value of soaking water is 8.0,soaking temperature is 25 ℃,soaking time is 5.5 hours,and concentration of softening liquid NaHCO3 is 0.4%.Under these optimized soaking conditions,the production yield of Qingliu dried soybean sheet could reach up to 48.63%,and the color and quality of dried soybean sheet are excellent.

关 键 词：清流豆腐皮 大豆浸泡工艺 大豆蛋白溶出率 产率 

分 类 号：TS201.1[轻工技术与工程—食品科学]