食品科学 ›› 2019, Vol. 40 ›› Issue (7): 144-149.doi: 10.7506/spkx1002-6630-20180815-159

• 食品工程 • 上一篇    下一篇

低耗水管道化制浆技术对豆浆品质及稳定性的影响

张 清,张小飞,彭义交,白 洁,李玉美,金 杨,郭 宏,田 旭,刘丽莎   

  1. 北京食品科学研究院,北京 100162
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400402-05)

Effect of Low-Water-Consuming Pipeline Grinding Technology on the Quality and Stability of Soybean Milk

ZHANG Qing, ZHANG Xiaofei, PENG Yijiao, BAI Jie, LI Yumei, JIN Yang, GUO Hong, TIAN Xu, LIU Lisha   

  1. Beijing Academy of Food Sciences, Beijing 100162, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 通过开展低耗水管道化制浆技术对豆浆品质及稳定性进行研究,对比分析不同制浆工艺所得豆浆的基本组分、粒径、离心沉淀率、稳定性、色差和感官评价等指标的差异。结果表明:新型低耗水浸泡技术结合胶体磨制浆得到的豆浆蛋白质浸提效果(3.89 g/100 g)最佳;平均粒径(2.55 μm)相对较小,粒径峰值较高、峰宽较窄,分布均一;离心沉淀率(1.81%)及稳定性指数斜率最低,体系稳定性显著高于传统技术制备的豆浆(P<0.05);豆浆颜色亮白、口感细腻,感官评分为96.20 分,感官品质显著优于其他处理组(P<0.05)。低耗水浸泡技术结合胶体磨制浆可有效提高大豆蛋白提取率,减小豆浆粒径,改善豆浆稳定性和感官品质,为豆制品管道化加工提供参考。

关键词: 豆浆, 砂轮磨, 胶体磨, 低耗水制浆技术, 稳定性

Abstract: The effect of low-water and pipeline grinding technology on the quality attributes (composition, particle size, centrifugal sedimentation rate, stability, color difference and sensory evaluation) of soybean milk obtained from different pulping processes were investigated. The results showed that compared with other treatments, a new low-water consuming immersion technique combined with colloidal grinding provided the highest extraction rate of protein. The protein content of the soybean milk was 3.89 g/100 g. In addition, the average particle size was smaller (2.55 μm); the particle size distribution was more uniform with a greater peak height and narrower peak width. The centrifugal sedimentation rate (1.81%) and turbiscan stability index were lowest. The stability of the system was significantly higher than that of soybean milk prepared by traditional soaking and grinding process (P < 0.05). Furthermore, the soybean milk had a significantly higher sensory score (96.20 points) with a brighter color and more delicate taste than other treatments (P < 0.05). The current work indicated that low-water consuming immersion combined with colloidal grinding significantly increased the extraction rate of soybean protein, reduced the particle size, and improved the stability and sensory quality of soybean milk.

Key words: soybean milk, wheel grinder, colloid grinder, low-water-consuming pulping technology, stability

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