大豆科学2011，Vol.30Issue(1)：147-149,3.
豆渣的改性及其应用的研究
Study on the Modification of Okara and its Application
摘要
Abstract
The main component of okara is dietary fiber. The physicochemical property of okara such as swelling capacity, water retention capacity and viscosity are less understood, which limit the application of okara. The purpose of this experiment is to improve physicochemical property of okara, we conducted it by heating at 118℃ , regulating pH and adding sucrose, compared with control group, water retention capacity increased 4.96 g · g- 1, swelling capacity increased 4.51 mL · g- 1 and viscosity increased 849 mpa · s. The result of orthogonal experiment demonstrated that the ideal condition was heating for 15 min, pH 3, the amount of sucrose was 20％. We added modified okara to sumiri production, the most amount of replacement was 25％.关键词
豆渣/加热时间/pH/加糖量/理化性质Key words
Okara/ Heating period/ pH/ Sucrose amount/ Physicochemicai property分类
轻工纺织引用本文复制引用
杨晓娟,常忠义,高红亮,吕远,杨林林,向汝发..豆渣的改性及其应用的研究[J].大豆科学,2011,30(1):147-149,3.基金项目
国家自然科学基金资助项目(30700064), （30700064）
