酶法提高豆粉速溶性技术的研究

doi:10.13386/j.issn1002-0306.2013.01.060

酶法提高豆粉速溶性技术的研究

doi: 10.13386/j.issn1002-0306.2013.01.060

基金项目:

黑龙江省科技攻关项目(GA09B401)；国家“十二五”科技支撑课题(2012BAD34B04)；

详细信息

中图分类号: TS214.2
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- 文章访问数: 35
- HTML全文浏览量: 10
- PDF下载量: 415
- 被引次数: 0
出版历程
- 收稿日期: 2012-05-28

Research on improving technology of the instant soybean powder by enzymatic hydrolysis method

摘要

摘要: 采用湿法工艺生产豆粉,通过85℃热烫并保温4min、豆水比为1:7的85℃0.3%NaHCO3热水溶液磨浆并经95℃煮浆20min,去除大豆中的脂肪氧化酶和豆腥味,同时脲酶呈阴性。采用木瓜蛋白酶酶解,经上述条件处理豆浆,进行单因素实验并通过响应面优化,得出酶解的最佳工艺条件为pH7、加酶量8765U/gpro、酶解温度54℃、酶解时间1.8h,氮溶解指数(NSI值)为85.83%。
- 速溶豆粉; /
- 湿法; /
- 酶法; /
- NSI值;
Abstract: Wet processing was adopted to produce soybean powder, soybean was grinded by the hot solution of 85℃ 0.3% sodium bicarbonate through scalded 85℃ and kept on 4min, the ratio of bean and water was 1:7, then boiling condition was 95℃ and kept it 20min to get rid of lipoxidase and flavor of soybean, at the same time the urease was negative.Papain enzyme was used to hydrolyze soybean protein with single-factor and response surface optimization, the optimum conditions:pH was 7, addition of enzyme was 8765U/g pro, enzymatic temperature was 54℃, enzymatic time was 1.8h.Under the optimum conditions, the NSI value was 85.83%.
- instant soybean powder;wet process;enzymatic method;NSI value; /

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参考文献(22)

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文章访问数: 35
HTML全文浏览量: 10
PDF下载量: 415
被引次数: 0

酶法提高豆粉速溶性技术的研究

doi: 10.13386/j.issn1002-0306.2013.01.060

计量

出版历程

Research on improving technology of the instant soybean powder by enzymatic hydrolysis method

计量

出版历程

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