摘要
利用响应面法对家用豆浆机主要制浆工艺参数进行优化,从而确定家用豆浆机的最佳制浆工艺参数。选黄豆为原料,在豆浆机湿豆制浆模式下,以单因素实验为基础,考察浸泡时间、浸泡温度、豆水比等因素对制浆过程中吸水率、出浆率、可溶性固形物含量及可溶性蛋白质含量的影响;根据Box-Behnken实验设计原理,选取不同浸泡时间、浸泡温度、豆水比等3因素3水平进行中心组合实验,建立豆浆中可溶性蛋白质含量的多项式回归预测模型,确定了家用豆浆机的最佳制浆工艺参数。结果表明,家用豆浆机最佳制浆工艺条件为:浸泡时间12 h、浸泡温度25℃,豆水比1∶9 g/m L,在此条件下制得豆浆可溶性蛋白质含量明显提高,测定值为14.36%,与响应面预测值14.52%接近。优化后家用豆浆机制浆工艺条件合理、可行,能明显提高豆浆中可溶性蛋白质含量,为后续家用豆浆机所制豆浆品质评价标准的建立提供一定的数据支撑。
In order to optimize the pulping process of domestic soybean milk machine, response surface methodology was applied in the experiment.Using soybean as raw material in wet-milling mode, we investigated the influence of three factors （soaking time, soaking temperature, soybean/water ratio） on the rate of water absorption, pulping rate, soluble solids content and soluble protein content in the process based on the results of single-factor experiment.According to the Box-Behnken center-united experimental design principles, three factors and three levels was adopted and mathematical models of soluble protein content were set up to obtain the optimum pulping process of domestic soybean milk machine.The optimum condition was determined as follows ： soaking time for 12 h, soaking temperature at 25 ~C, and soybean/water ratio of 1 ： 9 g/mL. Under the optimum condition, the protein content of soluble soybean milk was significantly improved and reached 14.36% which was well matched with the predicted value （14.52%）.The optimized process conditions of domestic soybean milk machine was reasonable and feasible, as the protein content of soluble soybean milk obviously increased. Therefore, the experiment provided a certain data support for the establishment of the quality evaluation standard of soybean milk produced by the domestic soybean milk machine.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第1期197-201,共5页
Science and Technology of Food Industry
基金
中国标准化研究院院长基金项目(562016Y-4490).
关键词
豆浆
湿豆
家用豆浆机
可溶性蛋白质
响应面优化
soybean milk
soaked soybean
soybean milk machine
soluble protein
response surface methodology
