摘要
采用脱皮大豆为原料,以大豆破碎粒径、浸泡时间、浸泡温度为影响因素,大豆吸水率为指标,进行单因素和正交试验,并就浸泡时间对豆浆乳化效果的影响进行研究。结果表明:最佳浸泡条件为大豆破碎粒径2mm、浸泡温度25℃、浸泡时间150min。粒径为2mm的豆粒,浸泡150min所制备豆浆与传统12h浸泡整豆方法所得豆浆的乳化效果相当。
In this study, different soaking methods were used to explore water-absorbing capacity of dehulled soybean and emulsifying capability of soy milk. Single factor and orthogonal array designs were employed to study the effects of soybean granularity, soaking time and soaking temperature on water-absorbing capacity of soybean. Meanwhile, the effect of soaking time on emulsifying capability of soy milk was also investigated. The results indicated that the optimum soaking conditions were soybean granular size of 2 mm, soaking temperature of 25 ℃, and soaking duration of 150 min. The soy milk prepared with ground soybean with a particle size of 2 mm by 150 min soaking revealed the same emulsifying capability as that pre- pared by the traditional method of 12 h soaking.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第22期44-47,共4页
Food Science
基金
北京市科技计划项目(Z111100066111007-1)
国家"863"计划项目(2013AA102105-1)
关键词
大豆
浸泡方法
吸水率
豆浆
乳化性
soybean： soaking methods
water-absorbing capacity
soy milk
emulsifying capability
