食品与机械2017，Vol.33Issue(5)：188-193,6.DOI:10.13652/j.issn.1003-5788.2017.05.038
干法制浆工艺对豆浆品质的影响
Effect of dry-pulping technology on quality of soymilk
李琳 1王宸之 1赵赓九 1许静珂 1秦文 1杨文钰 2张清1
作者信息
- 1. 四川农业大学食品学院,四川 雅安 625014
- 2. 四川省作物带状复合种植工程技术研究中心,四川 成都 611130
- 折叠
摘要
Abstract
Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress.Based on the average particle and stability of soymilk, single factor and orthogonal experiments were carried out to enhance the parameters of soymilk.Optimum grinding time, material-to-water ratio, and heat preservation time for making of slurry-cooked soymilk were 120 s, 1∶11 (g/mL), and 30 min, respectively.Optimum grinding time, material-to-water ratio, and heat preservation time for making of whole soybean soymilk were 120 s, 1∶12 (g/mL), and 15 min, respectively.Compared with traditional whole soybean soymilk, the average particle size of dry-pulping whole soybean soymilk decreased 66.43%, the content of total soluble solid (TSS) and soluble protein increased 14.41% and 16.57%, respectively.In addition, compared with traditional slurry-cooked technics, the average particle size of dry-pulping slurry-cooked soymilk increased 78.03%, and the content of TSS and soluble protein increased 42.36% and 42.76%, respectively.Finally, there was no significant difference in sensory evaluation between traditional soymilk and dry-pulping soymilk (P<0.05).关键词
高速粉碎技术/干法制浆/熟浆豆浆/全豆豆浆Key words
high-speed grinding technology/dry pulping/slurry-cooked soymilk/whole soybean soymilk引用本文复制引用
李琳,王宸之,赵赓九,许静珂,秦文,杨文钰,张清..干法制浆工艺对豆浆品质的影响[J].食品与机械,2017,33(5):188-193,6.
