响应面法优化酶法制备全豆豆浆工艺  

Optimization of Enzymatic Method for Preparation of Whole Soybean Milk by Response Surface Methodology

作　　者：黄磊 候吉超 朴春红[1] 代伟长[1] 王玉华[1] 刘俊梅[1] 于寒松[1] HUANG Lei;HOU Ji-chao;PIAO Chun-hong;DAI Wei-chang;WANG Yu-hua;LIU Jun-mei;YU Han-song(National Soybean Industrial Technology Processing Research Office,College of Food Science and Engineering,Jilin Agricultura University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院国家大豆产业技术体系加工研究室

出　　处：《食品研究与开发》2019年第23期122-126,共5页Food Research and Development

基　　金：国家大豆产业技术体系(CARS-04-PS24);吉林省教育厅重点研究项目(JJKH20170302KJ)

摘　　要：以豆浆粒径为考察指标优化酶法制备全豆豆浆的工艺。试验采用脱皮大豆为原料,使用纤维素酶对豆浆进行酶解,通过响应面法对酶解时间、酶解温度和加酶量等进行优化。结果表明:最佳酶解温度为50.00℃,酶解时间为3.50 h,加酶量为底物干物质的2.50%。结果表明采用最优工艺获得全豆豆浆中位径(D50)为16.09μm,90%通过率(D90)为(57.17±0.31)μm。与未加酶的全豆豆浆(D5063.54μm,D90115.70μm)比较,D50缩小了3.95倍,D90缩小了2.02倍。The process of enzymatic preparation of whole soybean milk was optimized by using the particle size of soybean milk as an indicator. The experiment used peeled soybean as raw material,enzymatic hydrolysis of soybean milk by cellulase,and optimization of enzymatic hydrolysis time,enzymatic hydrolysis temperature and enzyme addition amount by response surface method. The results showed that the optimal enzymatic hydrolysis temperature was 50.00 ℃,the enzymatic hydrolysis time was 3.50 h,and the amount of enzyme added was2.50 % of the substrate dry matter. The results showed that the optimal process was to obtain a median diameter D50 of 16.09 μm and a 90 % pass rate of D90 of(57.17±0.31)μm. Compared with the unenzymed whole bean milk(D5063.54 μm,D90115.70 μm),the D50 was reduced by 3.95 times and the D90 was reduced by 2.02 times.

关 键 词：粒径 酶解法 全豆豆浆 湿法超微粉碎 响应面 

分 类 号：TS2[轻工技术与工程—食品科学与工程]