Please wait a minute...
 
 
食品与发酵工业
  本期目录 | 过刊浏览 | 高级检索 |
不同制浆工艺对豆腐品质影响研究
范柳,刘海宇,赵良忠,沈国祥,邓雅欣,谢春平,吴江,莫鑫
1(邵阳学院食品与化学工程学院,湖南 邵阳 422000) 2(豆制品加工技术湖南省应用基础研究基地,湖南 邵阳 422000) 3(湖南省果蔬清洁加工工程技术研究中心,湖南 邵阳 422000)
Study on the influence of different pulping processes on the quality of soybean milk
FAN Liu, LIU Haiyu, ZHAO Liangzhong, SHEN Guoxiang, DEND Yaxin, XIE Chunping, WU Jiang, Mo Xin
(1.College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422000,China) 2(Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province,Shaoyang 422000,China) 3(Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing,Shaoyang 422000,China)
下载:  PDF (594KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为探究不同制浆工艺对豆浆品质的影响,分别对生浆工艺、一次浆渣共熟工艺、二次浆渣共熟工艺、热水淘浆工艺制得豆浆的感官、营养指标及理化指标进行研究,并对各指标进行相关性分析。豆浆感官评分最高的为二次浆渣共熟工艺,得分为87.7,热水淘浆工艺得分为87.3分,排名第二。二次浆渣共熟工艺制得豆浆稳定系数为94.9%、蛋白质含量为3.890g/100g、脂肪含量为1.814g/100g、总糖含量为1.267g/100g,其稳定性最好、豆浆营养成分含量最高。4种制浆工艺得到的豆浆粒径主要分布在0.1μm-2μm之间,二次熟浆工艺D50、D[4,3]最大,分别为0.500μm、0.547μm,生浆工艺最小,分别为0.423μm、0.454μm。相关性分析表明:豆浆蛋白质含量与粘度、豆浆稳定性、平均粒径、感官评分呈极显著正相关(P<0.01),相关系数分别为0.968、0.843、0.979、0.975,与沉降速度存极显著负相关相关,相关系数为-0.974。在相同的加工条件下,二次浆渣共熟工艺更加适合高品质豆浆的加工。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
范柳
刘海宇
赵良忠
关键词:  制浆工艺  感官  物理指标  粒径分布  营养成分  相关性分析    
Abstract: In order to explore the effects of different pulping processes on the quality of soybean milk, the organoleptic, nutritional,physicochemical indexes of soybean milk produced by the slurryprocess, the primary pulp residue co-cooking process, the secondary pulp residue co-cooking process and the hot water slurry process were evaluated..In addition,correlation analysis was carried out for each index.The highest sensory score of soybean milk was the secondary pulp and residue co-cooking process, with a score of 87.7.Hot water slurry process score of 87.3 points, ranked second. The soymilk from secondary pulp residue co-cooking process produces a soybean milk stability coefficient of 94.9%, a protein content of 3.890g/100g, a fat content of 1.814g/100g, and a total sugar content of 1.267g/100g, which has the best stability and highest content nutrients. The pariticle size of the soymilk obtained by the four pulping processes is mainly distributed between 0.1μm and 2μm. The maximum particle size of the soymilk is secondary pulping process which D50 and D[4,3] is 0.500μm and 0.547μm respectively, and the particle size of the raw slurry process soymilk is minimum, which is 0.423μm, 0.454μm respectively. Correlation analysis indicated that there is a significant positive correlation between protein content and viscosity, soybean milk stability, average particle size and sensory score (P<0.01), and the correlation coefficients were 0.968, 0.843, 0.979, 0.975,respectively.Protein content is negatively correlated to sedimentation velocity Significantly , the correlation is -0.974. Under the same conditions, the secondary pulping process is more suitable for soybean milk processing.
Key words:  soymilk preparation methods    sensory    physical index    particle size distribution    nutrient content;correlation analysis
收稿日期:  2019-11-08                         
基金资助: 湖南省创新型省份建设重点研发项目(编号:2019SK2122);制品加工技术湖南省应用基础研究基地(编号:2013TP4067);湖南省果蔬清洁加工工程技术研究中心(编号:2015TP2022)。湖南省研究生科研创新项目(编号:CX2018B817)
通讯作者:  赵良忠为通讯作者    E-mail:  sys169@163.com
引用本文:    
范柳, 刘海宇, 赵良忠. 不同制浆工艺对豆腐品质影响研究[J]. 食品与发酵工业, 10.13995.j.cnki.11-1802/ts.022758.
FAN Liu, LIU Haiyu, ZHAO Liangzhong. Study on the influence of different pulping processes on the quality of soybean milk. Food and Fermentation Industries, 0, (): 1-.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995.j.cnki.11-1802/ts.022758
[1] 葛鑫禹, 刘永峰, 古明辉. 四类茶叶对蒸制牛肉品质的影响及其活性保持[J]. 食品与发酵工业, 2020, 46(6): 1-.
[2] 陈敏, 谢发, 游玲, 王涛. 冠突散囊菌发酵苦丁茶工艺研究[J]. 食品与发酵工业, 2020, 46(6): 224-228.
[3] 杨贤庆, 黄海潮, 潘创, 王锦旭, 赵永强, 戚勃. 紫菜的营养成分、功能活性及综合利用研究进展[J]. 食品与发酵工业, 2020, 46(5): 306-313.
[4] 谭雪梅, 唐善虎, 李思宁, 郑娇, 龚珏. 反复式冻融-风干对风干牦牛肉的理化特性和挥发性成分的影响[J]. 食品与发酵工业, 2020, 46(4): 131-138.
[5] 邹莉, 马依莎, 孙健, 王世新, 王旭彤, 刘增才. 富集黄酮的鸡腿菇栽培及营养成分分析[J]. 食品与发酵工业, 2020, 46(3): 188-193.
[6] 陈银焕, 杨修仕, 郭慧敏, 任贵兴, 李进才. 不同品种藜麦粉对馒头品质及抗氧化活性的影响[J]. 食品与发酵工业, 2020, 46(2): 157-164.
[7] 盖圣美, 夏文云, 陆逢贵, 赵志南, 刘登勇. 肉松感官描述词汇的建立[J]. 食品与发酵工业, 2020, 46(2): 277-285.
[8] 陈瑞霞, 孙思远, 相悦, 孙承锋, 孙为正. 以淘汰蛋鸡为原料利用蛋白酶解技术制备咸味增强肽[J]. 食品与发酵工业, 2020, 46(1): 166-171.
[9] 蒋鹏飞, 王赵改, 史冠莹, 王晓敏, 张乐, 程菁菁, 赵丽丽, 王旭增. 功能性复合多糖饮料的研制及其抗氧化和降糖活性研究[J]. 食品与发酵工业, 2020, 46(1): 197-203.
[10] 曾智娟, 邓杰, 任志强, 张兰兰, 车路萍, 卫春会, 黎仲冰. 不同酵母菌发酵对生姜梨酒品质的影响[J]. 食品与发酵工业, 2020, 46(1): 229-236.
[11] 杨智慧, 张军伟, 魏冠棉, 周鹏. 云南腐乳发酵菌种的分离鉴定及其低盐腐乳的品质分析[J]. 食品与发酵工业, 2020, 46(1): 62-68.
[12] 蒋孟如, 刘昌树, 王赛. 酱油的感官特性及其提升技术研究进展[J]. 食品与发酵工业, 2019, 45(9): 295-300.
[13] 廖珺, 王烨军, 苏有健, 张永利. 绿茶面包加工工艺优化及贮藏稳定性评价[J]. 食品与发酵工业, 2019, 45(7): 180-187.
[14] 李海平, 周登云, 付荷蓉, 罗慧, 石靖怡, 林芃, 李晓媛. 滑菇多糖对发酵酸奶品质的影响[J]. 食品与发酵工业, 2019, 45(7): 188-194.
[15] 张艳, 张富新, 王毕妮, 邵玉宇, 刘隆刚. 谷氨酰胺转氨酶浓度对巴氏杀菌酸羊奶品质的影响[J]. 食品与发酵工业, 2019, 45(7): 201-206.
[1] CAI Jian. Determinationoffolicacidinsportsdrinkby UPLC-MS/MS[J]. Food and Fermentation Industries, 2017, 43(11): 220 .
[2] Cai Yongfeng,Xiong Tao,Yue Guohai,Li Ji,Zhang Guilin. Study on the Quick Production of Pickle with DVS Strain Powder[J]. Food and Fermentation Industries, 2006, 32(6): 73 .
[3] . [J]. Food and Fermentation Industries, 2006, 32(7): 63 .
[4] . Real-time Quantitative Polymerase Chain Reaction Methods for Genetically Modified Soybean[J]. Food and Fermentation Industries, 2003, 29(8): 65 .
[5] . Primary Studies on Melanin Biosynthesis Inhibitors[J]. Food and Fermentation Industries, 2003, 29(12): 31 .
[6] . Rheological Property of Polyacrylate Acid Sodium at Low Concentration and Study on Its Influencing Factors[J]. Food and Fermentation Industries, 2004, 30(1): 42 .
[7] FU Yuan-zhen,WANG Xin-xin,WANG Xiao,DU Jin-hua,GENG Yan-ling,LIU Feng,LI Sheng-bo. High-speed shearing extraction for 11 major active components from Lonicera japonica and its antioxidant activity[J]. Food and Fermentation Industries, 2016, 42(5): 239 .
[8] YANG Hong-xu,LIU Da-song,LI Jun-ke,HE Yun,ZHOU Peng. The effect of protein and tissue structure change on the quality of black carp fish meat at different temperature[J]. Food and Fermentation Industries, 2016, 42(8): 208 .
[9] . Isolation and identification of aroma-producing yeast from Meilanchun fermented grain and analysis on aroma components of fermented bread[J]. Food and Fermentation Industries, 2016, 42(9): 45 .
[10] DONG Yan-shan,Gao Li,HE Jia-heng,HU Biao-qun,FAN Qing-yun,WANG Ye-fu. Process optimization and validation of Bacillus subtilis liquid fermentation for nattokinase production using soybean cake powder as the nitrogen source[J]. Food and Fermentation Industries, 2017, 43(2): 109 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn