大豆复水协同隔氧磨浆对脱除豆腥味及提高豆浆综合品质的影响  

Beany Note Reduction and Overall Quality Improvement on Soymilk by Optimized Processing

作　　者：郭晓菲 郭琪琪 何志刚[2,3] 梁璋成 林晓姿[2,3] GUO Xiaofei;GUO Qiqi;HE Zhigang;LIANG Zhangcheng;LIN Xiaozi(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;Fujian Key Laboratory of Agricultural Products(Food)Processing,Fuzhou,Fujian 350003,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省农业科学院农业工程技术研究所,福建福州350003 [3]福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《福建农业学报》2020年第12期1385-1390,共6页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划区域发展项目(2019N3008)。

摘　　要：【目的】研究协同控制复水参数及隔氧磨浆对脂肪氧化酶活力及豆浆风味等品质的影响,为开发高品质大豆饮品提供理论与技术支持。【方法】比较大豆复水条件、磨浆温度、隔氧磨浆等因子对豆浆脂肪氧化酶活力的抑制效果,获得较优的工艺参数。以此工艺参数为基础,研究协同控制隔氧磨浆对去除豆腥味以及提高豆浆色泽、风味等综合品质的影响。【结果】(1)大豆复水温度是影响脂肪氧化酶活力的主要因素,热碱(80℃、pH 9)复水协同隔氧磨浆处理工艺对脂肪氧化酶活力的抑制效果最佳,脂肪氧化酶活力仅为100±2.5 U·mL^(-1);(2)在上述所得的最优复水条件下,不同隔氧磨浆温度对大豆脂肪氧化酶活力的影响并不显著,因此磨浆温度并非抑制脂肪氧化酶活力的关键因子;(3)与室温复水非隔氧磨浆比较,隔氧磨浆制得的豆浆脂肪氧化酶活力降低了99.67%,总黄酮含量提高了24.77%,豆腥味明显去除,豆浆亮度、风味等综合品质明显提升,最优处理参数协同隔氧磨浆的方式去除豆腥味效果最好,豆浆综合品质最佳。【结论】大豆以浸泡液温度80℃、pH 9、浸泡时间60 min的复水工艺协同隔氧磨浆工艺制得的豆浆腥味最低,综合品质最好,本研究对高品质大豆饮品的开发具有重要的意义。【Objective】Study the effects of coordinated control of rehydration parameters and oxygen-isolating refining on lipoxygenase activity and soybean milk flavor,and provide theoretical and technical support for the development of highquality soybean drinks.【Method】The inhibition effects of factors such as rehydration conditions,refining temperature and oxygen-isolating refining on soybean milk lipoxygenase activity were compared,and the better process parameters were obtained.Based on the process parameters,the effect of coordinated control of oxygen-isolating refining on the removal of beany flavor and the color and flavor of soy milk was studied.【Result】(1)Rehydration temperature is the main factor affecting the activity of lipoxygenase in soybean,the hot alkali(80℃,pH 9)rehydration and oxygen-isolating refining treatment process has the best effect on the inhibition of lipoxygenase activity.The activity of lipoxygenase is only 100±2.5 U·mL−1;(2)Under the optimal rehydration conditions obtained in(1),the effect of different oxygen-isolating refining temperatures on soybean lipoxygenase activity is not significant.Therefore,refining temperature is not the key factor to inhibit the activity of lipoxygenase;(3)Compared with oxygen refining at room temperature,the lipoxygenase activity of soymilk prepared by oxygen-isolating refining is reduced by 99.67%,the total flavonoid content is increased by 24.77%,the beany smell is obviously removed,and the comprehensive quality of soy milk,such as brightness and flavor,was also significantly improved.So the optimal processing parameters combined with oxygen-isolating refining has the best effect in removing the beany flavor and improving the comprehensive quality of soy milk.【Conclusion】The results showed that under the cooperation of oxygen-isolating refining process,the lowest beany flavor and the best comprehensive quality were obtained by the process of rehydration with 80℃soaking temperature,pH 9 and 60 min soaking time.This research is of great si

关 键 词：大豆 复水工艺 隔氧磨浆 脂肪氧化酶 豆浆品质 

分 类 号：TS205.1[轻工技术与工程—食品科学]