制浆工艺对豆浆营养成分构成的影响

选取大豆为原料,考察干豆制浆、灭酶制浆、湿豆制浆和石磨制浆这4种工艺影响大豆营养物质在浆汁、豆渣与浸泡液中分布,从而改变豆浆营养组分构成的规律,为高品质豆浆制作提供数据依据。研究结果表明,制浆工艺对浆汁、豆渣与浸泡液中大豆营养物质的分布具有显著影响,最终引起豆浆中营养成分的含量与比例发生变化。石磨制浆浆汁中异黄酮含量最高;灭酶制浆浆汁中总糖、粗蛋白质、粗脂肪、磷脂含量最高;湿豆制浆浆汁中磷脂、纤维素含量最高;干豆制浆浆汁中植酸含量最高。总体上,灭酶制浆豆浆产品中各种营养物质含量较高,而不利于人体健康的植酸含量却最低,展现出优良的营养品质。     

低耗水管道化制浆技术对豆浆品质及稳定性的影响

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。     

不同制浆工艺对豆浆品质的影响

为探究不同制浆工艺对豆浆品质的影响,分别对生浆工艺、一次浆渣共熟工艺、二次浆渣共熟工艺、热水淘浆工艺制得的豆浆的感官、营养指标及理化指标进行研究,并对各指标进行相关性分析。豆浆感官评分最高的为二次浆渣共熟工艺,得分为87. 7分,热水淘浆工艺得分为87. 3分,排名第二。二次浆渣共熟工艺制得的豆浆稳定系数为94. 9%、蛋白质质量分数为3. 890 g/100 g、脂肪质量分数为1. 814 g/100 g、总糖含量为1. 267g/100 g,其稳定性最好,豆浆营养成分含量最高。4种制浆工艺得到的豆浆粒径主要分布在0. 1～2μm之间,二次熟浆工艺D50、D[4,3]最大,分别为0. 500和0. 547μm,生浆工艺最小,分别为0. 423和0. 454μm。相关性分析表明:豆浆蛋白质含量与黏度、豆浆稳定性、平均粒径、感官评分呈极显著正相关(P <0. 01),相关系数分别为0. 968、0. 843、0. 979和0. 975,与沉降速度存极显著负相关,相关系数为-0. 974。在相同的加工条件下,二次浆渣共熟工艺更加适合高品质豆浆的加工。     

熟浆工艺豆浆煮浆和分离环节的研究

为了获得高品质豆浆的规模化生产工艺,结合加工装备,对比研究了豆浆熟浆工艺的煮浆环节和分离环节。通过比较煮浆后豆糊的色泽、蛋白质提取率、胰蛋白酶抑制剂残留率等参数,得出较优工艺——快速加热保温的方法进行煮浆,即采用蒸汽喷射煮浆,40s蒸汽喷射煮沸后维持80s;比较豆糊分离效果和蛋白质残留率,发现卧式螺旋卸料离心机分离豆糊后,所得豆浆平均粒径仅为5.28μm,豆渣含水率为79.55%,蛋白质含量为23.25%,粒径分布均匀,较好地实现了浆液蛋白质保留和豆渣分离。      

制浆工艺和发酵剂分别对豌豆浆风味和豌豆酸奶品质的影响

为改善豌豆浆风味以及豌豆酸奶的品质,研究了烫漂、脱壳、以及碱泡的制浆工艺对豌豆浆挥发性风味的影响。在上述所得浆液的基础上,研究了6种不同的市售直投式发酵剂(A～F)对豌豆酸奶的品质影响。结果表明,与传统制浆方式相比,采取热烫、脱壳、碱泡的方式得到的豌豆浆中异味成分的含量显著下降。不同的发酵菌种在豌豆浆中的发酵速率也不同,整体的发酵速率是C>B>A>F>D>E。就质构特性而言,A型菌种发酵的酸奶凝胶结构最为致密,而由E型菌种发酵的豌豆酸奶凝胶结构最松散。关于风味,A型菌种发酵的酸奶挥发性风味物质的含量最高,而D型菌种最低。A型菌种发酵酸奶总体接受度最高而C型菌种发酵酸奶最低。综上所述,相比于传统制浆方式,该研究中的制浆工艺显著改善了豌豆浆的风味,A型直投式发酵剂是最适合上述豌豆浆的发酵菌种,制备出的酸奶质构和风味良好,且整体接受度高。     

制浆工艺对3种豆制品品质的影响

以传统豆制品豆腐、豆干、百叶为研究对象,分别比较了生浆工艺和熟浆工艺制成的豆制品在蛋白质、脂肪、水分、固形物含量和风味口感等方面的差异。结果表明:与生浆工艺相比,熟浆工艺制成的豆制品蛋白质含量有明显的提高;熟浆工艺豆制品脂肪含量比生浆工艺高0.11%～0.20%;熟浆工艺豆制品感官评价得分更高。     

添加豆浆对冷冻熟面品质的影响

采用豆浆和面的方法来改善冷冻熟面的品质。研究了添加豆浆对冷冻熟面的面团流变学特性、品质特性以及微观结构的影响,并采用差示扫描量热仪(DSC)探究豆浆对冷冻熟面中可冻结水含量和淀粉老化特性的影响。结果表明:添加的熟豆浆质量比在9.3 g/100 g时,冷冻熟面的质构品质和感官得分均显著(P0.05)提高;此外,面团的弹性模量(G′)和黏性模量(G″)也明显增大;经微观结构观察,添加豆浆有助于形成致密而连续的面筋网络结构,使得淀粉更好地镶嵌在其中。DSC分析结果显示,添加豆浆可降低冷冻熟面冻藏期间可冻结水的含量,并且抑制淀粉老化焓△H的上升速率。因此,添加豆浆有利于保持冷冻熟面的高品质,提升面条口感。     

湿法和干法制浆对籼米凝胶压缩和剪切特性的影响

以5种品质差异较大的籼米为材料,采用湿法(水磨)和干法(超微粉碎)2种处理方式制备籼米凝胶,利用质构仪测定其压缩和剪切特性,探索湿法和干法2种制浆方式对籼米凝胶的压缩和剪切特性的影响。结果表明,湿法和干法2种制浆方式对籼米凝胶的压缩和剪切特性的影响因籼米品种的不同而有所差异。直链淀粉含量较高的籼米凝胶,其压缩与剪切特性受制备工艺的影响较为显著(P0.05),利用湿法制备的籼米凝胶,其硬度、咀嚼性、黏性、回复性、剪切力以及剪切功明显高于干法;直链淀粉含量较低的籼米凝胶,其压缩特性受制浆方式的影响不大,而其剪切特性中的剪切功所受影响较为显著(P0.01),干法制备的籼米凝胶的剪切功明显高于湿法。在籼米凝胶制品的加工中,应根据籼米直链淀粉含量的高低选择其制浆方式,以保证产品品质。     

适合秸秆制浆的干法备料设备

今后相当长一段时间内．非木材纤维原料秸秆仍是我国造纸工业主要原料之一。备料工序是秸秆制浆过程中不可忽视的一个重要环节。本文综述了目前适合秸秆尤其是棉秆制浆的干法备料设备,对其结构和功能进行了分析,并提出了干法备料存在的问题和解决问题的看法。     

姜汁豆奶复合饮料的加工工艺研究

以大豆、奶粉和生姜为原料,研究了姜汁豆奶生产工艺及其关键工序。结果表明,传统生产工艺结合天然物质掩盖法可获得理想的去腥效果;0.025%魔芋精粉与0.025%黄原胶复配可获得理想的稳定效果。其最佳配方为:姜汁/豆浆比1∶50、砂糖8%、奶粉25%。该产品具有豆奶和姜的复合香味,是一种天然、高营养、新口味的新型保健饮料。     

Germination improves the functional properties of soybean and enhances soymilk quality

The effects of soybean variety and germination time on structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk were comprehensively investigated. The results showed that the antioxidant activity increased with increasing germination time. The content of antinutritional factors decreased with increasing germination time. Soybean varieties with the lowest tannin and trypsin inhibitor content were DN690 and HJ1. Lipoxygenase activity and phytic acid content showed no significant differences among soybean varieties. The content of α-helices and β-turns in soybean protein decreased with increasing germination time, while the content of β-sheets was increased. Soybean protein was progressively broken down into smaller molecular peptides during the germination process. The digestion and content of soluble protein in soymilk increased with germination. In summary, we show that germination is an effective, cheap, and green method that improves the functional properties of soybean and soymilk.     

我国豆粉与豆奶生产现状、问题及对策

根据国内外有关信息资料及实际研发生产情况,对我国的冲调豆粉与液体豆奶在产品分类、功能特性、产业建设、市场营销等方面作了较为全面地叙述.并对技术应用、产品研发和应用领域作了说明,指出了豆粉与豆奶目前存在的共性问题,表明了创新技术的应用和产业发展方向.     

一种家庭豆浆机豆片原料的研制

为了制备专用于家庭豆浆机、不产生豆渣的大豆原料,利用干法粉碎制备脱皮大豆豆粉,然后利用单冲压片机压制成豆片。以豆片为原料利用家用豆浆机按照干豆豆浆程序制备豆浆,以残渣率、粗蛋白含量、蛋白体外消化率及感官评分为指标对豆浆品质进行评价,结果表明将豆粉压制成片可避免以豆粉直接制备豆浆产生的加热管焦糊现象;与脱皮豆相比,豆浆残渣率从8.51%降低到1.30%,感官试验表明,利用豆片制备豆浆,不分渣在口感上亦可完全接受;粗蛋白从2.26%提高到3.08%;体外消化率(氮释放量)从49.82%提高到64.35%;感官评分从82.3分提高到91.8分。因此,利用豆片作为家用豆浆机专用原料可以提高原料利用率、蛋白质消化率及感官品质,且不用分渣,可实现原料(大豆子叶)全利用。     

Changes of soybean quality during storage as related to soymilk and tofu making

ABSTRACT:  Soybeans are stored and transported under various humidity and temperature conditions. Soymilk and tofu are two of the most important foods made from whole soybeans. The objective of this study was to investigate the influence of storage conditions on soybean quality as related to soymilk and tofu-making properties. Soybeans of 3 different genotypes (Proto, IA2032, and Vinton 81) were stored in varying conditions: temperature ranging from 4 to 50 °C, relative humidity from 55% to 80%, initial moisture content from 6% to14%, and storage time up to 15 mo depending upon storage conditions. The effects of different storage conditions on soybean color, solids and protein extractability, soymilk pH, tofu yield, tofu solids and protein contents, tofu color, and texture were investigated. While no significant changes occurred for the soybeans stored at 4 °C, the soybeans stored at high temperatures (30 to 50 °C) exhibited significant quality loss ( P < 0.05). The degradation of soybean lightness (Hunter L ), color difference (Δ E ), and solid extractability exhibited a linear relationship with time. Soak weight decreased at high temperature and relative humidity, but increased at mild storage conditions. Several combinations of storage conditions at temperatures exceeding 30 °C produced a drastic loss in tofu yield. Storage also affected the tofu making process by reducing optimum mixing time to produce the highest tofu yield. Varietal difference in soybean storability was observed. The results provided useful information for the soybean processing industry to store soybeans using the optimal storage conditions and to estimate soybean quality after storage.     

Effect of partial substitution of cow's milk with soymilk on yield and quality attributes of West African soft cheese

Warankasi , a soft unripened cheese, was made from milk containing up to 20% soymilk. The best cheeses were obtained from soymilk prepared by grinding in boiling water soybeans that had been preheated by dipping in hot water, 95–100°C, for 15–20 sec. Cheeses containing soymilk were comparable with controls made from whole cow's milk in yield, nitrogen and fat content, and flavour. Cheeses with up to 10% soymilk had a slight brownish colour, but overall acceptability was not impaired, relative to controls. Cheeses with 20% soymilk were acceptable although inferior to controls.     

不同预处理对发酵酸豆乳品质及抗营养因子含量的影响

本文以大豆为研究对象,在浸泡温度为25℃、豆水比为1:4、浸泡时间16h的条件下,采用不同介质(水、0.45%柠檬酸溶液、0.45%碳酸氢钠溶液)浸泡及萌发等预处理后制备发酵酸豆乳,考察对酸豆乳抗营养因子变化及营养品质的影响。结果如下：以干豆榨取的豆乳作为对照组,酸豆乳中胰蛋白酶抑制剂的还原作用依次为发芽>碳酸氢钠>水>柠檬酸；植酸含量依次为发芽>柠檬酸>水>碳酸氢钠；单宁含量的降低作用依次是发芽>碳酸氢钠>柠檬酸>水。浸泡处理可有效降低酸豆乳中抗营养因子的含量,碳酸氢钠浸泡组去除抗营养因子效率最高,质量最好。此外,高温处理将胰蛋白酶抑制剂含量降低70%,植酸和单宁属于热不敏感因子,高温处理效果不够显著。因此,本研究最终确定的预处理条件为发芽,碳酸氢钠浸泡。     

豆浆加工工艺对全子叶豆腐品质影响的研究

为研究豆浆加工工艺对全子叶豆腐(Whole Cotyledon Tofu,WCT)品质的影响,以传统工艺作对照,选用去皮大豆为原料,比较研究两种豆浆加工工艺即湿法工艺(泡豆打浆)和干法工艺(制粉调浆)对制备WCT的组成成分、出品率、表观形态、色泽、质构特性的影响。结果表明:干法工艺和湿法工艺生产出的WCT的基本成分没有显著差异(p<0.05);与传统工艺相比,湿法工艺和干法工艺分别提高产量41.23%和46.67%,但后者比前者效率更高;干法工艺获得的WCT比湿法工艺外观更为顺滑细腻;两种工艺生产的WCT色泽无明显差异;干法工艺获得的WCT硬度、弹性、内聚性和咀嚼性均高于湿法工艺,且整体质构特性接近传统工艺豆腐。由此表明干法工艺比湿法工艺更适合生产品质优良的WCT,并能有效提高出品率。      

Protein quality and antioxidant properties of soymilk derived from black soybean after in vitro simulated gastrointestinal digestion

Protein quality and antioxidant properties of soymilk derived from black soybean (eight varieties) in China were analysed following in vitro simulated gastrointestinal digestion (including dialysis). Soymilk from black soybean possessed high okara weight but low yield, protein content and sensory scores. The in vitro digestibility of protein in all black soymilk samples was higher than 60%, and the Shenmu black soybean exhibited the highest digestibility. Non-digested milk from the black soybean exhibited significantly high total phenolic content (TPC) (127.15–173.04 mg/100 mL), ferric-reducing antioxidant power (FRAP) (272.18–366.27 μmol L⁻¹) and DPPH free radical-scavenging activity (61.20–83.81%). These parameters were significantly lower in the non-digested soymilk than those in soymilk after gastric digestion but higher than those of soymilk in the dialysed fraction. Gastric digestion significantly increased bioactive compound levels released from black soymilk, and the bioaccessibility of phenolic compounds was 24.37–36.05%. Hence, black soymilk was sufficiently available for human absorption.     

脱皮大豆等温吸水模型与复水磨浆工艺参数优化

研究大豆浸泡时间（6、8、10、12、14、16 h）对豆浆理化特性和感官品质的影响,为大豆浸泡时间的选择提供理论支撑。实验以大豆水分含量及分布、可溶性蛋白质含量、固形物含量、粒径、黏度、稳定性及感官评分作为考察指标,分析浸泡时间对豆浆品质的影响并确定大豆适宜的浸泡时长;采用Pearson相关系数对浸泡时间、大豆水分组成与豆浆品质的关系进行分析。低场核磁共振结果表明,T₂₁、T₂₂、T₂₃信号值随着浸泡时间延长而升高,大豆吸附水的占比增加,大豆浸泡12 h后水分达到饱和状态。豆浆的品质研究结果表明,随着浸泡时间的延长,豆浆的蛋白质转移率、体积平均粒径、黏度均呈现先升高后降低的趋势,总固形物含量显著降低（P<0.05）,豆浆稳定性先降低后升高;豆浆的感官评分值随着大豆浸泡时间的增加先增加后降低,8 h豆浆的感官综合评价值最高为1.0466,其次是10 h的豆浆。基于以上结果,优选大豆浸泡时间为8 h,虽然该时间的豆浆黏度低,口感浓度评分低,亮度值低;但是其可溶性蛋白质含量最高,为0.905 g/100 g,蛋白转移率可达到16.61%;总固形物含量仅次于6 h的豆浆,含量为3.185 g/100 g;而且色差b值最低,感官综合评价值最高。相关性分析结果表明：浸泡时间与大豆结合水占比、自由水占比呈显著负相关,与吸附水占比呈显著正相关（r=−0.9638、−0.8241、0.9391）;豆浆的品质指标受到浸泡时间影响,其中浸泡时间与豆浆可溶性蛋白质、总固形物含量、L值呈显著负相关,与a值呈显著正相关关系（r=−0.9122、−0.9726、−0.8238、0.9385）。