碱浸提豆渣膳食纤维提取工艺及豆基高纤饼干配方优化  

Alkaline Extraction Technology of Dietary Fiber from Soybean Dregs and Formula Optimization of Soybean-Based High-Fiber Biscuit

作　　者：李镕基 赵峰 郑克炜 陈海燕 LI Rong-ji;ZHAO Feng;ZHENG Ke-wei;CHEN Hai-yan(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130000,China;College of Life Sciences,Changchun Institute of Technology,Changchun 130000,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130000 [2]长春科技学院生命科学学院,吉林长春130000

出　　处：《大豆科学》2022年第3期314-322,共9页Soybean Science

基　　金：长春科技学院科研启动基金(cckj2020002)。

摘　　要：为高效提取豆渣中的膳食纤维并加工豆基高纤饼干,本研究采用碱浸提法,通过单因素和正交试验探讨碱浓度、碱浸温度、碱浸时间和胰蛋白酶活力对豆渣中膳食纤维提取率的影响。进一步在鸡蛋、黄油、膳食纤维添加量单因素试验基础上进行酥脆值和感官评价响应面分析,优化豆基高纤饼干配方。结果表明:制备膳食纤维的最佳工艺条件为,碱浸温度90℃、碱浓度1%、碱浸时间35 min、添加0.25%的500 UI胰蛋白酶,提取率达到83.14%。豆基高纤饼干的最佳配方为:膳食纤维添加量4%、黄油添加量40.30%、鸡蛋添加量25.50%。品评试验证明,该工艺和配方可制得色泽金黄、口感酥松、具有特异豆香的高膳食纤维酥性饼干。最佳配比方案制作出的豆基高纤饼干各指标均满足国家标准,总体符合大众口感,市场潜力较好。豆基高纤饼干水分含量1.85±0.02 g·(100 g)^(-1),灰分含量1.49±0.03 g·(100 g)^(-1),粗蛋白含量5.83±0.42 g·(100 g)^(-1),可溶性膳食纤维含量0.13±0.03 g·(100 g)^(-1),碳水化合物含量41.67±2.98 g·(100 g)^(-1)。In order to efficiently extract the dietary fiber from soybean dregs and process the soybean-based high-fiber biscuits, this study adopted the alkaline extraction method and discussed the effect on the fiber extraction rate from soybean dregs of alkali concentration, alkali immersion temperature, alkaline immersion time and trypsin activity through single factor and orthogonal experiments. Further, the crispness value and sensory evaluation response surface analysis were carried out to optimize the formula of bean-based high-fiber biscuit on the basis of single factor experiment of adding amount of egg, butter, and dietary fiber. The results showed that the optimal process conditions for preparing dietary fiber were alkaline leaching temperature of 90 ℃, alkaline concentration of 1%, alkaline leaching time of 35 min, 0.25% of 500 UI trypsin, and an extraction rate of 83.14%. The best formula for soy dietary biscuits was dietary fiber 4%, butter 40.30%, and egg 25.50%. The evaluation test proved that this technology and formula could produce high dietary fiber biscuit with golden color, loose taste and special bean flavor. The soybean-based high-fiber biscuit produced by the best ratio scheme can meet the National Standard and the general taste of the public and has good market potential. The moisture content was 1.85 ± 0.02 g·(100 g)^(-1), ash content was 1.49 ± 0.03 g·(100 g)^(-1), crude protein content was 5.83 ± 0.42 g·(100 g)^(-1), soluble dietary fiber content was 0.13 ± 0.03 g·(100 g)^(-1), and carbohydrate content was 41.67 ± 2.98 g·(100 g)^(-1).

关 键 词：豆渣 膳食纤维 碱浸提 水解 豆基高纤饼干 工艺 配方 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]