低豆腥大豆咀嚼片制作工艺最适配方研究  

Study on Suitable Technological Formula of Soybean Snack Chewable Tablets with Low Bean Odor

作　　者：哈惠 冀亚洲 尹彦洋 张华江[1] 赵雪[3] 韩英鹏[3] 夏宁[1,3] 徐宁[1] HA Hui;JI Ya-zhou;YIN Yan-yang;ZHANG Hua-jiang;ZHAO Xue;HAN Ying-peng;XIA Ning;XU Ning(Food College,Northeast Agricultural University,Harbin 150030.China;Fod Testing Center,Academy of Quality Superision and Inspetion in Heilongiang Province,Harbin 150050,China;Key Laboratory of Soybean Biology in Chinese Ministry of Education/Key Laboratory of Northeast Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江省质量监督检测研究院食品检测中心,黑龙江哈尔滨150050 [3]东北农业大学大豆生物学教育'部重点实验室/农业部东北大豆生物学与遗传育种重点实验室,黑龙江哈尔滨150030

出　　处：《大豆科学》2021年第2期270-278,共9页Soybean Science

基　　金：国家自然科学基金青年基金(32001570);黑龙江省博士后面上资助项目(LBH-Z19118);东北农业大学2020年“学术骨干”项目(脂肪氧合酶活性对豆浆综合气味体系的影响及其遗传学解析);东北农业大学2020年大学生SIPT计划项目;辽宁省肉类加工与质量安全控制工程技术研究中心开放课题(2018001);东北农业大学2021年开放实验项目(低豆腥大豆休闲咀嚼片工艺配方的研究)。

摘　　要：为筛选用于制备低豆腥豆浆的原料大豆品种、探讨制备大豆咀嚼片的主要配方,给黑龙江地区大豆深加工提供新途径,以黑龙江地区种植的4种高蛋白大豆籽粒为材料,采用固相微萃取-气相色谱-质谱联用技术分析豆浆中主要豆腥味挥发性物质的含量,筛选豆腥味较低的大豆品种;采用响应面分析试验,以咀嚼片的硬度和感官评分等为评定指标,确定制作大豆休闲咀嚼片的最优配方。结果显示:筛选出东农56为低豆腥豆浆原料,可采用生浆法制备豆浆,经喷粉处理获得大豆粉后压片处理制作咀嚼片。咀嚼片制作配方为:大豆粉添加量83.523%、木糖醇添加量7.625%、麦芽糊精添加量8.852%,该工艺获得的产品咀嚼性好、感官评分最高。In order to select soybean materials for the preparation of low bean odor soymilk chewable tablets and probe into the preparation technology, to promote the research and development of soybean deeply processing products in Heilongjiang Province, this study selected the seeds from four high protein soybean varieties planted widely in Heilongjiang Province as materials to prepare soymilk. We used PME-GC-MS(solid phase microextraction gas chromatography mass spectrometry) to analyze the content of main volatile substances in soymilk and screene the soybean varieties with low off-flavor, and determined the optimal formula for processing soybean chewable tablets. The results showed that the soybean variety Dongnong 56 was the most suitable to be used as raw material of milk with low bean odor. We prepared soymilk by raw milk method, and obtained soybean powder by spraying method. And the optimal processing of chewable tablets was 83.523% soybean powder, 7.625% xylitol and 8.852% maltodextrin were added, and the soybean chewable tablets were obtained by pressing. The product obtained by this formula has good chewiness and the highest sensory score.

关 键 词：豆奶片 咀嚼片 低豆腥 SPME-GC-MS 东农56 响应面分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]