摘要
以干豆制品加工用大豆为原料,研究了浸提温度、浸提时间、超声波处理时间和大豆压制厚度对大豆中大豆异黄酮和大豆蛋白浸出效果的影响,经过正交试验和结果分析得到大豆异黄酮浸出的最佳处理组合为超声波处理时间40 min,压制厚度10%,浸提温度55℃,浸提时间12 h,以此每吨大豆可回收大豆异黄酮790.67 g。
The effect of the pretreatment（soaking temperature,soaking time,soybean flake thickness and ultrasonic time）on soybean isoflavone leaching from the soybean used for dry soyfoods,was studied. According to higher content of soybean isoflavone and lower soluble soybean protein in the leaching liquor,opitimising pretreatment parameters（soaking for 12 h at 55 ℃,ultrasonic for 40 min,thickness 10 %）were obtained by orthogonal experiment L_9（3~4）,so 790.67 g of soybean isoflavone per ton was recovered.
出处
《食品研究与开发》
CAS
北大核心
2016年第8期124-128,共5页
Food Research and Development
关键词
大豆
大豆异黄酮
回收
食品
soybean
soybean isoflavone
recovery
food
