首页 | 本学科首页   官方微博 | 高级检索  
文章检索
  按 检索   检索词:      
出版年份:   被引次数:   他引次数: 提示:输入*表示无穷大
  收费全文   35篇
  完全免费   8篇
  轻工业   43篇
  2017年   2篇
  2016年   2篇
  2015年   9篇
  2014年   5篇
  2013年   2篇
  2012年   2篇
  2011年   5篇
  2010年   3篇
  2009年   3篇
  2008年   4篇
  2007年   2篇
  2004年   2篇
  1999年   1篇
  1996年   1篇
排序方式: 共有43条查询结果,搜索用时 26 毫秒
1.
豆渣的处理与加工利用   总被引:16,自引:1,他引:15  
张振山  叶素萍  李泉  王玉民 《食品科学》2004,25(10):400-406
本文简单介绍了豆渣的营养成分和营养价值,总结了国内豆渣的处理现状,并对国内外豆渣干燥技术及现有的豆渣加工利用技术进行了全面综述。  相似文献
2.
大豆渣水溶性大豆多糖提取工艺研究   总被引:2,自引:0,他引:2  
采用有机酸水溶液提取大豆渣中水溶性大豆多糖(SSPS),通过单因素实验,得到最佳工艺条件:温度110℃,提取时间1.5h,用酒石酸调节pH=3.8。该工艺蛋白质溶出率仅为2.18%;产品分子量由三部分组成,其中5.424×105为主要部分,水溶性大豆多糖得率达27.65%。  相似文献
3.
Influence of particle size on protein extractability from soybean and okara   总被引:2,自引:0,他引:2  
Nitrogen Solubility Index (NSI) of okara was 38 which was only about half of soybean (71). Maximum protein recovery of 97.0% and 93.4% was achieved with soybean and okara flour from their respective fine fractions (<75 μm) in a three-step-sequential extraction. Recovery of protein from unclassified primary ground flour of soy and okara was much lower compared to their corresponding fine fractions (particle size <75 μm). Secondary grinding of coarse fraction improved the overall protein recovery to an extent of 3.3% in okara and to a much larger extent of 6.8% in soybean. Results showed that a two-step sequential extraction with respective solid-to-solvent (w/v) ratios of 1:20 and 1:10 was suitable in terms of protein recovery. Protein recovery from soy granules and okara flakes improved by 30.6% and 6.9%, respectively with the introduction of primary and secondary grinding steps indicating the benefits of the proposed approach for practical applications.  相似文献
4.
Modification of Proteins from Soymilk Residue (Okara) by Trypsin   总被引:1,自引:0,他引:1  
Okara protein isolates were hydrolyzed by trypsin to about 5% to 14%. Solubility was increased more than twofold by the modification, and water hydration capacity and emulsification activity index were also improved. The okara protein products had good essential amino acid profiles and the trypsin-hydrolysates also had increased in vitro digestibility and available lysine content. The low solubility of okara protein makes it difficult to incorporate it into many food systems. Okara protein hydrolysates, with improved solubility and other functional properties, could be used as a low-cost protein ingredient in processed foods.  相似文献
5.
超声波酸水解法提取豆渣中异黄酮条件优化   总被引:1,自引:0,他引:1  
徐渐  江连洲  穆莹 《食品工业科技》2012,33(13):253-256
目的:对水酶法提取大豆油后的副产物进行研究,提取其生理活性物质大豆异黄酮。方法:采用超声方法和酸水解方法相结合对水酶法提取大豆油副产物进行异黄酮提取,在此基础上进行响应面优化,确定最佳提取工艺。结果:分析了影响异黄酮提取的各种因素,并予以优化。优化后工艺条件为:料液比为1:12.54,乙醇浓度为70.28%,盐酸浓度为2.6mol/L,水解提取时间为30min,提取温度为30℃。结论:超声波和酸水解的方法适用于水酶法提取油后豆渣中大豆异黄酮的提取,在加入酸水解后大豆异黄酮总提取量较单纯70%乙醇提取法提高42.55%。  相似文献
6.
豆渣酱制曲工艺条件优化   总被引:1,自引:0,他引:1  
在制酱工艺中,利用豆渣代替黄豆和豆粕生产酱产品,并通过单因素实验和正交实验确定了优化的制曲条件:湿豆渣和干面粉质量比7:4,高压蒸煮30 min,接种酱油曲精0.05%,制曲室中培养36 h。按照此条件制得的豆渣酱与传统豆酱风味和口感相差不大。实验结果表明,采用豆酱工艺生产豆渣酱为豆渣的有效利用开辟了新的途径。  相似文献
7.
大豆多糖的功能及应用研究进展   总被引:1,自引:0,他引:1  
豆渣中除了作为膳食纤维用于食品或饲料中的多糖类物质外,还含有可溶性大豆多糖(SSPS)。该文综述了SSPS在食品中作为酸性环境下酪蛋白的乳化剂、O/W型乳浊液中油脂的乳化剂、可食用食品膜材、防止淀粉回生和凝胶化作用等添加剂的作用机理和应用现状;介绍了具有抗氧化和提高免疫力等生物功能SSPS的制备方法。  相似文献
8.
Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were found.  相似文献
9.
Protein was extracted from okara at pH 9.0 and 80 °C for 30 min, giving a recovery of 53% protein. The extracted protein was isolated by isoelectric precipitation at pH 4.5, and the dried, defatted protein isolates (prepared at 25 and 80 °C) had over 80% protein.

The okara protein isolates have essential amino acid profiles similar to the FAO scoring pattern, and high in vitro protein digestibility, with methionine and cysteine as the limiting amino acids. Polyacrylamide gel electrophoresis in sodium dodecyl sulfate showed that okara protein isolates had a large quantity of high molecular weight components suggesting protein aggregation. Differential scanning calorimetry and hydrophobicity data suggested extensive protein unfolding in the okara products.

Okara protein isolates had lower solubility than a commercial soy protein isolate at both acidic and alkaline pH, probably due to protein aggregation. Other functional properties, including emulsifying, water and fat binding, and foaming properties, were found to be comparable to the commercial soy isolate.  相似文献

10.
Okara, a byproduct of soymilk production, has been upgraded through the use of an enzymatic treatment with Ultraflo L® to give a product (okaraET) which has a higher content of soluble dietary fibre and an enhanced ratio of soluble: insoluble fibre than is found in okara without treatment. Polysaccharides were isolated from okaraET by sequential extraction to yield soluble fractions in water (22%), CDTA (8.7%), alkali (37.7%) without and NaClO2 (9.1%) and the cellulosic residue represents a (22.5%). The physicochemical properties of okaraET were improved due to the enzymatic treatment: oil retention capacity (6.94 g/g), water retention capacity (10.76 g/g) and swelling capacity (13.85 g/g) were higher than in okara that had not undergone enzymatic treatment. The gelation capacity (8%) and the cation exchange capacity (8.96 mEq/kg) of okaraET were lower than that of other byproducts. Short chain fatty acid production during in vitro fermentation of okaraET by a pure culture of Bifidobacterium bifidus was mainly represented by acetic acid, followed by propionic and butyric acids. In addition, the decreases in pH and substrate consumption demonstrated the bifidogenic capacity of okaraET.  相似文献
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号