摘要
主要研究了不同浸泡方法（包括电生碱性水、电解还原处理、０．４％Ｎａ２ＣＯ３、去离子水、自来水）对大豆的吸水特性、蛋白质和固形物的提取率及对豆腐品质的影响。实验表明，利用稀碱性介质浸泡大豆，可以提高蛋白质和固形物的提取率，缩短浸泡时间；电解还原处理和电生碱性水浸泡，对大豆中有效成分的提取率和豆腐的品质均有很大提高。
The effect of the different soaking methods (include alkaline water by electriciity、Electrolytic Reducing Treatment、04% Sodium Carbonate solution、deionized water and tap water) of soybean have been studied on the water absorption properties、on the extraction rate of protein and solids and on the tofu quality.Experiments indicated that alkaline medium increaed the extraction rate of protein and solids of soybean,and shortened the soaking time.Soaking soybean in alkaline water by electricity and Electrolytic Reducing Treatment can remarkably increase the exuding rate of the effective ingredient of soymilk and greatly improve tofu quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第3期17-19,共3页
Science and Technology of Food Industry
关键词
大豆
浸泡方法
豆腐
soybean
soaking method
tofu
