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, 111 (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, 112 (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).
Publication Date
5-28-2017
First Page
188
Last Page
193
DOI
10.13652/j.issn.1003-5788.2017.05.038
Recommended Citation
Lin, LI; Chenzhi, WANG; Gengjiu, ZHAO; Jingke, XU; Wen, QIN; Wenyu, YANG; and Qing, ZHANG
(2017)
"Effect of dry-pulping technology on quality of soymilk,"
Food and Machinery: Vol. 33:
Iss.
5, Article 38.
DOI: 10.13652/j.issn.1003-5788.2017.05.038
Available at:
https://www.ifoodmm.cn/journal/vol33/iss5/38
References
［1］ 谢怡斐, 田少君, 马燕, 等. 超微粉碎对豆渣功能性质的影响［J］. 食品与机械, 2014, 30(2): 7-11.
［2］ 钱镭, 孙冰玉, 王秋华, 等. 酶法改性脱脂豆粉生产大豆冰淇淋的工艺研究［J］. 食品与机械, 2010, 26(6): 101-103, 137.
［3］ 刘丽莎, 彭义交, 鲍鲁生, 等. 大豆浸泡过程中腐败微生物对豆浆品质的影响［J］. 食品科学, 2015, 36(14): 161-164.
［4］ 孙晓欢, 李佳勋, 荣建华, 等. 干豆和湿豆制作豆浆的营养评价［J］. 粮食与饲料工业, 2014(11): 17-20.
［5］ 陈聪, 赵建新, 范大明, 等. 熟浆工艺豆浆煮浆和分离环节的研究［J］. 食品工业科技, 2012, 33(19): 259-262.
［6］ 崔亚丽. 颗粒度对豆浆品质及蛋白质消化率的影响［D］. 杨凌: 西北农林科技大学, 2012: 35.
［7］ O’TOOLE D K. Soybean | Soymilk, Tofu, and Okara［M］// Wrigley C W. Encyclopedia of Grain Science. Netherlands: Elsevier, 2004: 185-195.
［8］ 许琳, 刘馨予, 崔丽琴, 等. 超声波对低嘌呤脱脂豆浆溶解性、保水性及黏度的影响［J］. 中国粮油学报, 2015, 30(7): 104-110.
［9］ 杨道强, 邢建荣, 陆胜民. 大豆不同前处理方式对豆浆品质的影响［J］. 食品科学, 2016, 37(1): 69-73.
［10］ 曹玉姣. 豆浆机制浆工艺的优化及豆浆品质的分析［D］. 武汉: 华中农业大学, 2013: 17.
［11］ 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.
［12］ 陈聪. 豆浆熟浆关键工艺及熟制过程中美拉德反应的研究［D］. 无锡: 江南大学, 2013.
［13］ CORDOBA A, CAMACHO M, MARTINEZ-NAVARRETE N. Rheological behaviour of an insoluble lemon fibre as affected by stirring, temperature, time and storage［J］. Food Bioprocess Technology, 2012, 5: 1 083-1 092.
［14］ ACHOURI A, BOYE J I, ZAMANI Y. Soybean variety and storage effects on soymilk flavor and quality［J］. International Journal of Food Science and Technology, 2008, 43(1): 82-90.
［15］ 俞小良, 陈杰, 孟岳成. 豆浆前处理工艺对其粒径分布及感官品质影响的研究［J］. 食品工业科技, 2010, 31(3): 131-134.
［16］ 王娜, 汪立平, 赵勇. 增稠剂和乳化剂对豆浆稳定性的影响［J］. 食品工业科技, 2012, 33(9): 341-345.
［17］ 郭明月. 植物蛋白饮料稳定性及其测定方法综述［J］. 饮料工业, 2014,17(12): 34-37.
［18］ 董巧, 汪厚银, 鸥克勤, 等. 干湿豆制浆模式下自制豆浆营养与感官品质分析［J］. 食品安全质量检测学报, 2016, 7(3): 1 109-1 115.
［19］ MA Lei, LI Bin, HAN Fen-xia, et al. Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk［J］. Food Chemistry, 2015, 173: 694-701.
［20］ 关二旗, 郭武汉, 卞科. 超微粉碎对小麦粉品质特性影响的研究［J］. 中国粮油学报, 2015, 30(11): 26-30.
［21］ 李怡林, 周继成, 赵思明. 热处理对小麦粉品质的影响［J］. 粮食与饲料工业, 2008(12): 13-14, 19.
［22］ ODU N N, EGBO N N, OKONKO I O. Assessment of the effect of different preservatives on the shell-life of soymilk stored at different temperatures［J］. Researcher, 2012, 4(6): 62-69.
［23］ 吴惠玲, 王志强, 韩春, 等. 影响美拉德反应的几种因素研究［J］. 现代食品科技, 2010, 26(5): 441-444.
［24］ 王丽丽. 冷冻处理对大豆质构及豆浆品质特性的影响［D］. 北京: 中国农业大学, 2014: 39.
［25］ 李家勋, 荣建华, 翁文丰, 等. 制浆工艺对豆浆营养成分构成的影响［J］. 粮食与饲料工业, 2016, 12(6): 21-24, 29.