“豆皮”保鲜与复水的研究

食品科学 ›› 2005, Vol. 26 ›› Issue (3): 101-105.

“豆皮”保鲜与复水的研究

龙文清, 刘丽君, 刘佳铭, 杨天隆, 雷良萍

井冈山师范学院化学系；漳州师范学院化学系

出版日期:2005-03-15 发布日期:2011-09-19

Study on Preservation and Reconstitution of Soy Protein and Soy Oil Oxide

LONG Wen-Qing, LIU Li-Jun, LIU Jia-Ming, YANG Tian-Long, LEI Liang-Ping

1.Department of Chemistry, Jinggangshan Normal College; 2.Department of Chemistry, Zhangzhou Normal College

Online:2005-03-15 Published:2011-09-19

摘要/Abstract

摘要： 以十二烷基磺酸钠乙醇(SDS-EtOH)溶液等为辅剂,60℃一次性浸泡10min,经脱脂、杀菌、修饰豆皮的表面结构,推出室温贮存可保鲜一年、沸水中冲泡1～3min即复水的豆皮保鲜、复水新技术。与未经脱脂、杀菌、表面结构修饰的豆皮相比较,保鲜豆皮的N-H键伸缩振动频率红移了128.7cm-1,300nm处的UV吸收峰降低,350～900nm的吸收峰发生了显著变化,粗蛋白、氨基酸总量分别增加了13.1%和5.62%,脂肪减少了16.8%。理化指标及微生物学指标符合GB/T标准,豆皮原有的色、香、味等天然品质未发生改变。

关键词: 豆皮, 表面结构修饰, 保鲜, 复水

Abstract: This paper presented a new technique of the preservation and water reconstitution from soy protein and soy oil oxide (SPSOO). With sodium dodecyl sulfate-ethanol(SDS-EtOH) solution as supplement, after soaking for 10min at 60℃, defating, sterilizing and modifying the surface structure, SPSOO could be stored freshly for 1 year in room temperature and had good water reconstitution when soaked in boiling water for 1～3 minutes. Compared with the crude SPSOO, the N-H bond’s stretching vibration frequency of the processed SPSOO red-shifted 128.7cm-1 and the UV absorption peak at 300nm decreased. At 350～900nm they changed apparently. The total amount of crude protein and amino acid increased 13.1% and 5.62%, respectively, while fat decreased 16.8%. The index analysis of physical chemistry and microorganism in SPSOO accorded with GB/T standard. The natural characters of SPSOO, such as color, fragrance and taste, have not changed.

Key words: soy protein and soy oil oxide, surface structural modification, preservation, water reconstitution

龙文清, 刘丽君, 刘佳铭, 杨天隆, 雷良萍. “豆皮”保鲜与复水的研究[J]. 食品科学, 2005, 26(3): 101-105.

LONG Wen-Qing, LIU Li-Jun, LIU Jia-Ming, YANG Tian-Long, LEI Liang-Ping. Study on Preservation and Reconstitution of Soy Protein and Soy Oil Oxide[J]. FOOD SCIENCE, 2005, 26(3): 101-105.

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