黑龙江八一农垦大学学报2011，Vol.23Issue(6)：64-68,70,6.
豆浆生产中提高大豆蛋白质抽出率的研究
Study on the Increase Productivity of Soy Protein extraction Rate of Soya-bean Milk Production
范志军 1江连洲1
作者信息
- 1. 东北农业大学食品学院,哈尔滨150030
- 折叠
摘要
Abstract
In order to know the change of the effection of variables factor on the rate of soybean protein extract,the variable factors in the soy milk processingare studied.Thermal processing soybean milk the most important factor in the change,it affect soybean protein recovery and eliminate the Lipoxygenase caused unpleasant flavor.The results show that there are many factors which influence the rate of soybean protein extract,the main as followed： the pretreatment before the soybean grinds;to inactivate the enzyme and bean softening technological is a key condition,the defibrination water temperature is 75~80 ℃ and it is higher is better,high protein extraction rate and good flavor soymilk can be obtairned under the 0.1%~0.2%NaOH.Using the second-level grinding paste technological can ensure to cursh the organization of the soybean,and it is the basic guarantee to increase the rate of soybean protein extract.关键词
豆乳生产/大豆蛋白质/抽出率/影响因素Key words
soymilk production/soybean protein/extraction rate/influencing factors分类
轻工纺织引用本文复制引用
范志军,江连洲..豆浆生产中提高大豆蛋白质抽出率的研究[J].黑龙江八一农垦大学学报,2011,23(6):64-68,70,6.
