摘要
以大豆为原料制作豆浆,研究刀具结构及豆浆制作过程中的力学效应对豆浆品质的影响。结果表明:刀具倾角α较大时,其打击力较大,切向力较小,制作豆浆时,豆渣率小,豆渣的粒度、硬度小,从而导致豆浆中更多营养物质混入到豆渣中,使得豆浆中蛋白质、游离氨基酸、总糖、脂肪含量少,黏度大;轴向力较大时,其对物料的搅拌更均匀,温度分布的均匀性较好。根据相关性分析,刀具直径与豆渣硬度呈显著性相关,刀齿轴向角度与固形物含量、黏度、蛋白质含量、总糖含量等也呈显著性相关。
A commercial soybean milk machine with laboratory modifications for adjustable heating power and rotation speed was used to investigate the effects of blender structure and its force on soybean milk quality.The results showed that larger angle of blender elevation α provided larger strike force and smaller tangential force,and smaller soybean residue rate and smaller granule size and harness of soybean residue were obtained,which could cause the transfer of more nutrients from soybean milk to residue,the reduction in the contents of protein,free amino acids,total sugars and fat,and the increase in viscosity.Larger axial force resulted in more homogenous stirring of materials and more even temperature distribution.Furthermore,cutter diameter showed a significant correlation with the hardness of soybean residue,and the axial angle of cutter tooth was also significantly correlated with solid content,viscosity,protein content and total sugar content.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第7期162-167,共6页
Food Science
基金
广东美的精品电器制造有限公司项目(720107-097068)
关键词
豆浆机
豆浆品质
刀具结构
力学效应
soybean milk machine
soybean milk quality
blender structure
force effect
