高温蒸煮结合湿法超微粉碎对豆渣物性的影响  

Study on the Physical Properties of Soybean Dregs by High-temperature Cooking Combined with Wet Ultra-fine Pulverization

作　　者：宋淼 张蓓 刘雅馨 谢珍珍 袁铭泽 张园园 侯欣雨 乔明武[1] SONG Miao;ZHANG Bei;LIU Yaxin;XIE Zhenzhen;YUAN Mingze;ZHANG Yuanyuan;HOU Xinyu;QIAO Mingwu(College of Food Science and Technology,He'nan Agricultural University,Zhengzhou,He'nan 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《农产品加工》2020年第11期29-32,共4页Farm Products Processing

基　　金：河南农业大学本科教学实验室开放项目“湿法超细粉碎对豆渣膳食纤维的影响及豆渣食品的开发”(201810-17)。

摘　　要：通过对不同处理条件下豆渣浆液的粒径分布、稳定性、黏度、凝胶性及色泽等各物性指标的分析,明确高温蒸煮结合湿法超微粉碎对豆渣浆液的影响机制。结果表明,经高温蒸煮15 min结合超微粉碎处理6 min的豆渣浆液,具有最小的平均粒径值Dav为59.61μm且粒径分布均匀;稳定性增强,放置2周仍未出现分层;黏度值增大至1759.8 mPa·s,是对照组黏度值的2倍;凝胶强度增大,形成了致密的凝胶网络。但由于高温蒸煮时产生了美拉德反应,导致豆渣浆液亮度降低。To analysis the particle size distribution,stability,viscosity,gelation and color properties of the soybean dregs slurry under different treatment conditions,and determin the mechanism of action of high temperature cooking combined with the wet ultra-fine pulverization on the slurry of soybean dregs.The results showed that the soybean dregs slurry treated by high-temperature cooking for 15 min and combined with wet ultra-fine pulverization for 6 min had the smallest average particle size Dav which value was 59.61μm and soybean dregs slurry particles were evenly distributed.The stability of soybean dregs slurry were increased and there was no delamination after placed by two weeks.The viscosity value increased to 1759.8 mPa·s,which was nearly twice the viscosity value of the control group.The gel strength increases,and forming a dense gel network.However,due to the Maillard reaction during the high-temperature cooking,the brightness of the soybean dregs slurry was decreased.

关 键 词：高温蒸煮 湿法超微粉碎 豆渣物性 研究 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]