摘要
大豆中存在的胰蛋白酶抑制因子可导致胰脏肥大,对人体的健康造成很多不良影响,这大大降低了豆浆的营养价值。为了去除豆浆中胰蛋白酶抑制因子,以初始浸泡温度、煮浆时间、煮浆温度作为工艺参数对熟浆工艺豆浆的生产进行优化,通过响应面试验获得最佳工艺条件:初始浸泡温度91℃,煮浆温度102℃,煮浆10 min,在这个工艺条件下胰蛋白酶抑制活性为7.0 TIU,去除率达到83.3%。
The trypsin inhibitor in soybean can cause pancreatic hypertrophy,which is harmful to human health,and result in soymilk decrease in protein digestibility and nutritive.In order to eliminate the trypsin inhibitor in cooked slurry,the soymilk：processing method was optimized by response surface experiments.The optimum processing condition was that soybean soak temperature 91℃,soymilk cook temperature 102 ℃,soymilk cook time 10 min.After the treatment,the trypsin inhibitor activity was 7.0 TIU,and elimination rate reached 83.3%.
出处
《食品工业》
北大核心
2015年第6期169-172,共4页
The Food Industry
基金
现代农业产业技术体系建设专项资金(CARS-04)
关键词
熟浆工艺
胰蛋白酶抑制因子
豆浆工艺优化
cooked slurry technology
trypsin inhibitor
soymilk technology optimization
