富硒豆腐生产过程中硒分布特性及废水综合利用研究

目的:确定以不同含硒量的大豆为原料生产豆腐过程中硒分布特性;研究利用黄浆水乳酸发酵法生产富硒豆清蛋白酸菌乳饮料的可行性。方法:硒分析采用石墨炉原子吸收分光光度法。富硒豆清蛋白饮料生产采用乳酸菌发酵法。结果:以硒含量分别为0.697、2.561、2.801mg/kg的大豆为原料生产得到的豆腐、黄浆水、豆渣的硒含量分别为:0.082、0.205、0.138mg/kg;0.462、0.760、0.507mg/kg和0.532、0.764、0.542mg/kg。豆腐生产过程中,以低硒大豆为原料生产豆腐,硒总回收率为75.59%,采用富硒大豆为原料生产,硒的回收率分别达到87.37%、87.20%,生产过程中豆腐、黄浆水和豆渣中硒含量占总回收硒的比率分别为39.1%～49.7%、23.92%～29.89%、26.1%～30.92%。利用富硒大豆为原料生产豆腐过程中产生的黄浆水可生产出富硒乳酸豆清蛋白饮料。

Study on Distribution Characteristics of Se Content and Comprehensive Utilization of Waste Water in Selenium Enriched Bean Curd Production

Determine the distribution characteristics in the bean curd production from different selenium content soybean, to research the Feasibility for the production of a selenium enriched legumelin lactobacillus beverage by using lactic acid in yellow slurry water. The Se content distribution was determined by graphite furnace atomic absorption spectrometry. The selenium enriched legumelin Lactobacillus beverage was produced by Lactobacillus fermentation.Three kinds of soybean were used as the raw material in the experiment, Se content separately were 0.697, 2.561 and 2.801 mg/kg. The results indicated that the Se content in the production soybean curd was 1.82, 0.205, 0.138 mg/kg, as the yellow Slurry Water 0.462, 0.760, 0.507 mg/kg and the residue 0.532, 0.764, 0.542 mg/kg. In the production of bean curd, the reclaim rate of Se was 75.59% by using soybean of lower selenium content and 87.37%, 87.20% by using soybean of richer selenium content, the Se content of bean curd, yellow slurry water and residue were 31.1%-49.7%, 23.92%-29.89% and 26.1%-30.92%. We can produce beverage contained Se above the level 0.30 mg/kg by using yellow slurry water.