摘要
选择大豆4种不同预处理方式,探讨其对豆浆品质特性的影响。对所制得豆浆的蛋白质含量、稳定性、色泽、感官品质、粒径分布进行对比分析,同时采用电镜扫描分析不同预处理方式下大豆微观形态的变化。结果表明:超声波预处理后豆浆蛋白质含量达到最大值为4.026 6%,大豆细胞结构更加紧密,但其稳定性、感官品质均差于冷冻处理制浆;微波预处理对大豆结构破坏程度最大,所制得的豆浆蛋白质损失严重,仅为3.241 4%,其感官品质、稳定性均差于冷冻处理制浆,且色泽偏暗;经过冷冻预处理的豆浆白度增加为75.12,蛋白质含量、稳定性较高,且感官评分最高,综合品质最好。
To investigate the effect of different soybean pretreatment methods on the quality of soybean milk, four pretreatment methods were chosen; the contents of protein, stability, color, sensory quality, particle size and quality of soy milk were analyzed and compared. The changes of micro morphology in soybean were extracted by scanning electron microscope. The results showed that different soybean pretreatment methods had different effects on the quality of soy milk. For ultrasonic pretreatment soybean, its protein reached to 4. 026 6% , and soybean cell structure are closer, hut soybean milk sensory quality was not as good as freezing pretreatment, and it had a poor stability. Soybean structure was severe damaged by the microwave pretreatment, with darker color and a big loss of protein, its content was only to 3. 241 4% , the sensory quality and stability of soy milk were worse than freezing pretreatment. Moreover, after freezing pretreatment, the whiteness of soy milk was increased to 75. 12 , the sensory evaluation scores, the quality and stability of soy milk were all improved and the overall quality of soy milk was the best.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第2期134-140,共7页
Food and Fermentation Industries
关键词
豆浆
预处理
品质
soy milk
pretreatment
quality
