豆渣蛋白的提取及在韧性饼干中的应用研究  

Extraction of soybean dregs protein and its application in tough biscuit

作　　者：孙显慧[1] 卜令娜 张爱英[1] 丁美丽[1] Sun Xianhui;Bu Lingna;Zhang Aiying;Ding Meili(Weifang Vocation College,Weifang 262737)

机构地区：[1]潍坊职业学院,潍坊262737

出　　处：《粮食与食品工业》2022年第2期20-24,共5页Cereal & Food Industry

基　　金：潍坊科技发展计划项目(20121333);潍坊科技发展计划项目(2019GX038)。

摘　　要：本试验研究了以豆渣为原料提取豆渣蛋白工艺,并将提取的蛋白应用在传统焙烤食品中,制备了蛋白强化营养型韧性饼干。结果表明:豆渣在料液比(g/mL)1∶30、碱提pH值10.0、碱提时间90 min、碱提温度为40℃等条件下,调节提取液pH至等电点5.4附近时,豆渣蛋白的提取率可达66.05%。将豆渣蛋白按8%(占面粉原料)比例添加到韧性饼干中,有效地实现优质植物蛋白资源的充分利用。Soybean dregs protein was extracted from bean dregs and used in traditional baked food to produce protein-enhanced nutritional tough biscuit and balance product nutrition.Based on orthogonal test,it was found that the yield of soybean dregs protein could reach 66.05%when the ratio of solid to liquid was 1∶30(g/mL),alkali extraction pH was 10.0,alkali extraction time was 90 min,and the alkali extraction temperature was 40℃.Soybean dregs protein was added to tough biscuit at the ratio of 8%(accounting for flour raw materials),which effectively realized the full utilization of high quality plant protein resources.

关 键 词：豆渣蛋白 韧性饼干 植物蛋白利用 营养均衡 蛋白质提取 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]