酶解—高压均质制备高溶解性、高消化率豆乳粉工艺  

Process of Soybean Milk Powder with High Solubility,High Digestibility by Enzyme Hydrolysis-high Pressure Homogenization Treatment

作　　者：寻崇荣 范志军 王冬梅 王中江[1] 江连洲[1] 李杨[1] XUNChong-rong;FANZhi-jun;WANGDong-mei;WANGZhong-jiang;JIANGLian-zhou;LI Yang(College of Food Science and Technology,Northeast Agricultural University,Harbin 150030,China;The Great Northern Wilderness Green Health Food Limited Liability Company,Harbin 150036,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江省北大荒绿色健康食品有限责任公司,哈尔滨150036

出　　处：《中国食物与营养》2018年第6期30-35,共6页Food and Nutrition in China

基　　金："十三五"重点研发专项:方便即食豆制品制造关键技术研究及新产品创制(项目编号:2016YFD0400702);黑龙江省大豆产业技术协同创新体系岗位专家;山东省泰山产业领军人才工程"大豆酶法制油及高值化利用关键技术开发与产业化示范"(项目编号:LJNY201607)

摘　　要：以传统湿法工艺技术制备豆乳粉为基础,对酶解后的豆乳进行高压均质处理,提高豆乳粉溶解性,并探讨酶解—高压均质工艺对制备豆乳粉的溶解性及蛋白质消化率的影响,发现酶解—高压均质后的豆粉乳液粒径减小,无聚集现象,豆乳粉的溶解性及蛋白质消化率显著提高。Based on the preparation technology of soybean milk powder by wet processing,a technology of homogenization assisted enzyme hydrolysis treatment was adopted to improve the solubility of soybean milk powder.On the basis of single factor experiment,technological parameters for preparation of soybean milk powder with higher solubility were determined.Soymilk particle size decreased after the treatment by enzymatic hydrolysis and high pressure homogenization respectively.The solubility and the protein digestibility of soymilk powder improved significantly after the treatment by enzymatic hydrolysis-high pressure homogenization.

关 键 词：酶解 高压均质 豆粉溶解性 蛋白消化率 粒径 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]