摘要
目前,我国豆渣年产量高但利用率低,浪费严重。豆渣中含有丰富的膳食纤维,具有独特的保健功能。本文在传统酸奶的基础上,添加豆渣膳食纤维,研制膳食纤维保健酸奶。采用因素控制法,确定了复合酶法提取豆渣膳食纤维的工艺条件;利用正交试验设计优化了酸奶的制作工艺。结果表明,复合酶法提取豆渣膳食纤维的最佳工艺为木瓜蛋白酶添加量6%,α-淀粉酶添加量2%,酶解时间90 min,此时豆渣膳食纤维提取率达74.26%;豆渣膳食纤维酸奶的最优工艺条件为豆渣膳食纤维量1.8%,乳酸菌粉添加量3.5%,蔗糖添加量7%,稳定剂果胶添加量0.5%,发酵温度40℃,发酵时间3.5 h,在此条件下制得的酸奶色泽柔和均一,凝乳均匀细腻,具有纯正的乳酸发酵香味。
At present,the annual output of in China is very high,but the utilization rate is low,and the waste is serious.Dietary fiber of soybean dregs has unique health care functions.Therefore,on the basis of traditional yogurt,we added soybean dregs fiber into it to produce dietary fiber health yogurt.The extraction technology of dietary fiber from soybean dregs was determined by factor control method.Orthogonal design was used to optimize the technological conditions of yogurt.The results showed that when the amount of papain andα-amylase were 6%and2%,respectively,and the enzymatic hydrolysis time was 90 min,the extraction rate of dietary fiber from soybean dregs reached 74.26%.Furthermore,when soybean dietary fiber dosage was 1.8%,the lactic acid bacteria powder dosage was 3.5%,the sucrose dosage was 7%,the pectin dosage was 0.5%,the fermentation temperature was 40℃,and the fermentation time was 3.5 h,the yogurt had the soft and uniform color,even and smooth texture,and pure sour milk fermentation flavor.
作者
马敏
马超
张明
张博华
孙梦雪
范祺
吴茂玉
MA Min;MA Chao;ZHANG Ming;ZHANG Bo-hua;SUN Meng-xue;FAN Qi;WU Mao-yu(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China)
出处
《中国果菜》
2021年第2期10-15,共6页
China Fruit & Vegetable
基金
泉城产业领军人才(创新团队)项目(2018012)
济南市“高校20条”资助项目(2018GXRC007)。
关键词
豆渣
膳食纤维
酸奶
感官品质
Soybean dregs
dietary fiber
yogurt
sensory quality
