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脱脂油莎豆乳的液化工艺及其品质

GUAN Chunbo LIU Tingting LIU Hongcheng LI Jingwen WANG Dawei

吉林农业大学学报2025，Vol.47Issue(6)：1115-1120,6.

吉林农业大学学报2025，Vol.47Issue(6)：1115-1120,6.DOI:10.13327/j.jjlau.2021.1414

脱脂油莎豆乳的液化工艺及其品质

Liquefaction Technology and Quality of Skim Cyperus esculentus Milk

GUAN Chunbo ¹LIU Tingting ¹LIU Hongcheng ²LI Jingwen ³WANG Dawei¹

作者信息

1. College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China||Scientific Research Base for Integrated Edible Mushroom Processing Technology,Ministry of Agriculture and Rural Affairs,Changchun 130118,China
2. College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China||Jilin Provincial Engineering Research Center for Grain Deep Processing and Efficient Utilization,Changchun 130118,China
3. College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China||Jilin Provincial Key Laboratory of Technological Innovations for Grain Deep Processing and Effi-cient Utilization of By-products,Changchun 130118,China
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摘要

Abstract

Taking skim Cyperus esculentus powder as raw material,skim Cyperus esculentus milk was liquefied with α-Amylase.Using Dextrose Equivalent value(DE value)and soluble solid content as indexes,the liquefaction process was optimized by single-factor and orthogonal tests:α-Amylase amount 10 U/g,liquefaction temperature 65℃,liquefaction time 40 min,pH 6.5.DE value of pre-pared skim Cyperus esculentus milk was(20.23±0.19)%,and soluble solid content was(7.07±0.25)%.After liquefaction,particle size of skim Cyperus esculentus milk decreased significantly,and D(90)decreased from(143.67±11.24)μm to(58.93±0.61)μm,and D(4,3)decreased from(72.67±5.28)μm to(30.37±0.20)μm.Viscosity was greatly decreased,and effect of temperature on viscosity weak-ened.The number of large particles in the system was significantly decreased.

关键词

脱脂油莎豆乳/液化工艺/品质/中温α-淀粉酶/葡萄糖值/可溶性固形物

Key words

skim Cyperus esculentus milk/liquefaction technology/quality/α-amylase/DE value/soluble solid

分类

农业科技

引用本文复制引用

GUAN Chunbo,LIU Tingting,LIU Hongcheng,LI Jingwen,WANG Dawei..脱脂油莎豆乳的液化工艺及其品质[J].吉林农业大学学报,2025,47(6):1115-1120,6.

基金项目

吉林省科技发展计划项目(20200502001NC) （20200502001NC）

吉林农业大学学报

OA北大核心

ISSN：1000-5684

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