超微粉碎及螺杆挤压对大豆豆渣粒度和加工性质的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (22): 133-138.

超微粉碎及螺杆挤压对大豆豆渣粒度和加工性质的影响

吴占威，胡志和*，鲍洁

天津市食品生物技术重点实验室，天津商业大学生物技术与食品科学学院

收稿日期:2012-05-22 修回日期:2012-10-13 出版日期:2012-11-25 发布日期:2012-11-20
通讯作者: 胡志和 E-mail:hzhihe@tjcu.edu.cn

Effects of Ultrafine Comminution and Screw Extrusion on Particle Size Distribution and Processing Properties of Okara

Received:2012-05-22 Revised:2012-10-13 Online:2012-11-25 Published:2012-11-20

摘要/Abstract

摘要： 鲜豆渣经烘干后，采用直接超微粉碎和螺杆挤压-超微粉碎联用技术处理，研究这两种加工方式对豆渣粒度和加工性质的影响。结果表明，直接超微粉碎处理的豆渣与普通粉碎处理的豆渣相比具有良好的粒度分布和加工性质，直接超微粉碎10、20、30min和60min的豆渣D50的粒径均在10μm以内，粉碎时间20min最为适宜，在此条件下，豆渣分散性最佳，过滤截留物为4.5g，水溶性达到21.34%，同时持水力和膨胀力也较高。螺杆挤压-超微粉碎联用处理的豆渣，虽然色泽会变暗，但分散性会明显优于直接超微粉碎的豆渣，截留物质量仅为1.53g，更适合冲调产品。

关键词: 豆渣, 超微粉碎, 螺杆挤压, 加工性质

Abstract: In this study, fresh okara was dried and subjected to ultrafine comminution alone or screw extrusion followed by ultrafine comminution. We established the optimum conditions for drying fresh okara and explored the effects of ultrafine comminution alone and in conjunction with screw extrusion on the particle size distribution and processing properties of okara powder. Ultrafine okara powder had better particle size distribution and processing properties than ordinary okara powder. The average particle sizes (D50) of ultrafine powder samples obtained after comminution for 10, 20, 30, 60 min were less than 10 μm and the 20-min ultrafine powder sample showed the best dispersibility, a water solubility of 21.34% and enhanced water-holding capacity and expansibility and yielded 4.5 g of filtration residue, suggesting that the optimum comminution time was 20 min. The combined use of screw extrusion and ultrafine comminution, although causing the color of okara to darken, could notably increase the dispersibility of okara powder in comparison with ultrafine comminution alone, and only 1.53 g of filtration residue was obtained from the resulting power, thereby being more suitable for the production of instant food products.

Key words: okara, ultrafine comminution, screw extrusion, processing properties

中图分类号:

TS209

吴占威，胡志和*，鲍?洁. 超微粉碎及螺杆挤压对大豆豆渣粒度和加工性质的影响[J]. 食品科学, 2012, 33(22): 133-138.

参考文献

[1]REDONDO-CUENCA A, VILLANUEVA-SUAMAJOSE M A, MATEOS-APARICIO I. Soybean seeds and its by-product okara as sources of dietary fibre Measurement by AOAC and Englyst methods[J]. Food Chemistry, 2008, 108: 1099-1105.
[2]向智男, 宁正祥. 超微粉碎技术及其在食品工业中的应用[J]. 食品研究与开发, 2006, 27(2): 80-82.
[3]黄建蓉, 李琳, 李冰. 超微粉碎对食品物料的影响[J]. 粮食与饲料工业, 2007, 7: 25-27.
[4]蓝海军, 刘成梅, 涂宗财等. 大豆膳食纤维的湿法超微粉碎与干法超微粉碎比较研究[J]. 食品科学, 2007, 28(06): 171-174.
[5] Zhao Xiaoyan, Yang Zaibin, Gai Guosheng, et al.Effect of super?ne grinding on properties of ginger powder[J]. Journal of Food Engineering, 2009, 91:217-222.
[6]刘汉文, 黄良策, 陈洪兴等. 挤压膨化对豆渣可溶性膳食纤维的影响[J]. 食品科学, 2011, 32(08): 159-162.
[7]刘传富, 董海洲, 张瑞霞等. 挤压膨化豆渣理化性质的研究[J]. 中国粮油学报, 2009, 24(2): 55-58.
[8]刘传富, 王兆升, 董海洲等. 挤压膨化对豆渣加工特性影响的研究[J]. 食品与发酵工业, 2008,34(12):102-105.
[9]VASANTHAN T, GSOSONG J, YEUNG J, et al. Dietary ?ber pro?le of barley ?our as affected by extrusion cooking[J]. Food Chemistry, 2002, 77: 35-40.
[10]程杰顺. 葛粉冲溶特性的研究[D].合肥: 合肥工业大学, 2003.
[11]罗垠, 陈野, 李鹏等. 挤压加工对豆渣中可溶性膳食纤维和豆渣物性的影响[J]. 天津科技大学学报, 2011, 26(2): 5-8.
[12]吴志华, 林巧慧, 毛慧玲等. 研磨加工大豆粕粒径及集聚状态观察[J]. 食品科学, 2008, 29(09): 315-317.
[13]刘成梅, 刘伟, 万婕等. 瞬时高压作用对膳食纤维可溶性的影响[J]. 食品科学, 2005, 26(8): 110-113.
[14]周金湘. 磨机械力对稻壳降解和米糠多糖与蛋白提取作用的研究[D]. 长沙: 湖南大学, 2010.
[15]RAMIREZ-SANTIAGO C, RAMOS-SOLIS L, LOBATO-CALLEROSB C, et al. Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L.Urban:Effect on syneresis, microstructure and rheological properties[J]. Journal of Food Engineering. 2010, 101: 229-235.
[16]夏杨毅, 鲁言文. 提高豆渣膳食纤维的可溶性改性研究进展[J]. 粮油加工, 2007, 7: 120-122.
[17]李伦, 张晖, 王兴国等. 超微粉碎对脱脂米糠膳食纤维理化特性及组成成分的影响[J]. 中国油脂, 2009, 34(2): 56-59.
[18]YNNETTE R. FEGUSON A, PHILIP J, et al. Studies on the role of specific dietary fibres in protection against colorectal cancer [J]. Mutation Research , 1996, 350: 173-184.
[19]李娜, 宁正祥, 祝子坪等. 豆渣膳食纤维的制备及性能研究[J]. 食品科学, 2009,30(20): 251-254.
[20]李次力, 缪铭. 挤压膨化处理对亚麻籽粕理化性质的影响[J]. 食品科学, 2007,28(02): 105-108.
[21]徐竞. 挤压膨化生产麦麸膳食纤维[J]. 现代面粉工业, 2009, 23(5): 42-43.