改性豆渣的工艺优化及豆渣馒头的品质改良  

Process Optimization of Modified Soybean Residue and Quality Improvement of Steamed Bread with Soybean Residue

作　　者：赵云珠 李爽 王明慧 何思涵 于寒松[1] 王玉华[1] 刘俊梅[1] ZHAO Yunzhu;LI Shuang;WANG Minghui;HE Sihan;YU Hansong;WANG Yuhua;LIU Junmei(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,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130118

出　　处：《食品研究与开发》2024年第21期144-151,共8页Food Research and Development

摘　　要：为加快大豆副产物豆渣的加工利用效率,该文在单因素试验基础上,利用响应面试验进行优化,确定豆渣的最佳改性工艺,同时通过质构、色差和血糖生成指数等确定改性豆渣在馒头中的最适添加量。结果表明,豆渣的最佳改性条件为复合酶添加量0.6%、改性时间6 h、接菌量6%,改性豆渣在馒头中的最适添加量为30%,所制得的馒头颜色微黄、硬度适中、香气浓郁,富含膳食纤维,预测血糖生成指数(predicted glycemic index,pGI)为58.35±1.29。To accelerate the processing efficiency of soybean by-product soybean residue.Based on single-factor experiments,this study optimized the modification process using response surface methodology.The optimal modification conditions were determined and the most suitable addition amount of modified soybean residue in steamed bread was determined through parameters such as texture,color difference,and glycemic index.The results showed that the optimal modification conditions for soybean residue were:composite enzyme addition of 0.6%,modification time of 6 h,and inoculum size of 6%.The most suitable addition amount of modified soybean residue in steamed bread was 30%.The resulted steamed bread had a light yellow color,moderate hardness,rich aroma,and rich dietary fiber.The predicted glycemic index was 58.35±1.29.

关 键 词：改性豆渣 馒头 预测血糖生成指数 品质改良 工艺优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS210.9[轻工技术与工程—食品科学与工程]