无氧磨浆工艺对腐竹品质的影响
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摘要
分别采用常规磨浆和无氧磨浆两种磨浆工艺生产豆浆,考察了二者成分及蛋白质组成的差异,并分析了以两种豆浆制备的腐竹的得率、成分组成、色泽、延伸率和耐煮性的差异。结果表明:两种磨浆工艺生产的豆浆的成分组成及蛋白质组成无明显区别,SDS-PAGE结果发现,无氧豆浆的氧化程度较低;两种豆浆生产的腐竹得率相近,但腐竹中的蛋白质含量变化趋势存在显著差异,同时无氧磨浆条件制备的腐竹中的脂肪含量普遍较高;无氧磨浆条件下制备的腐竹的色泽均一性较好,呈亮黄色,而常规磨浆条件下制备的腐竹褐变现象严重;无氧腐竹的延伸率和耐煮性较好,分别较常规腐竹提高35%和25%。
Firstly,the soymilk was produced by oxygen-insulated and normal grinding processes.The basic components and protein components were test.Then the soymilk was used to make yuba.And the yield,components,color,elongation ratio and boiling fastness of two kinds of yuba were compared.There was no significant difference in the components and protein compositions of soybean milk produced by different grinding processes.Oxygeninsulated soybean milk had a low degree of oxidation according to the SDS-PAGE.The yield of the two soybean milk products was similar.The change trends of protein contents in different yuba were different,and the fat content of oxygen-insulated yuba was generally higher than the normal one.The color uniformity of oxygen-insulated yuba was good,and it was bright yellow.While the browning reaction of the normal yuba was serious.The elongation ratio and boiling fastness of oxygen-insulated yuba were better,which were 35% and 25% higher than that of normal yuba respectively.
Firstly,the soymilk was produced by oxygen-insulated and normal grinding processes.The basic components and protein components were test.Then the soymilk was used to make yuba.And the yield,components,color,elongation ratio and boiling fastness of two kinds of yuba were compared.There was no significant difference in the components and protein compositions of soybean milk produced by different grinding processes.Oxygeninsulated soybean milk had a low degree of oxidation according to the SDS-PAGE.The yield of the two soybean milk products was similar.The change trends of protein contents in different yuba were different,and the fat content of oxygen-insulated yuba was generally higher than the normal one.The color uniformity of oxygen-insulated yuba was good,and it was bright yellow.While the browning reaction of the normal yuba was serious.The elongation ratio and boiling fastness of oxygen-insulated yuba were better,which were 35% and 25% higher than that of normal yuba respectively.
引文
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[14]李家勋,荣建华,翁文丰,等.制浆工艺对豆浆营养成分构成的影响[J].粮食与饲料工业,2016,12(6):21-24.
[2]ROBINSON D S,WU Z,DOMONEY C,et al.Lipoxygenases and the quality of foods[J].Food Chem,1995,54(1):33-43.
[3]RUAN Qi-jun,CHEN Ye-ming,KONG Xiang-zhen,et al.Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents[J].Food Chemistry,2014,156:14-22.
[4]韩智,石谷孝佑,李再贵.不同豆浆浓度和浆液深度对腐竹生产的影响[J].农业工程学报,2005,21(11):179-181.
[5]项雷文,陈亮,陈文韬.腐竹生产用复配添加剂的研制[J].中国食品添加剂,2014(1):173-177.
[6]欧阳平一,刘炜松.腐竹工业化加工工艺优化研究[J].食品与机械,2010,26(2):123-125.
[7]臧茜茜,吴婧,潘思轶,等.蛋白及脂肪含量对腐竹差异成膜的影响[J].现代食品科技,2015(6):129-135.
[8]华欲飞,张彩猛,孔祥珍,等.一种植物蛋白原料处理装置:中国,201520832013.5[P].2016-03-23.
[9]华欲飞,张彩猛,孔祥珍,等.一种植物蛋白原料处理装置及其处理方法:中国,201510695967.0[P].2015-10-26.
[10]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680-685.
[11]CHEN Ye-ming,ONO T.The Mechanisms for Yuba Formation and Its Stable Lipid[J].Agric.Food.Chem.,2010,58(10):6 485-6 489.
[12]欧锦强,王兴国,金青哲.大豆组分对腐竹性能的影响[J].中国油脂,2005,30(2):37-40.
[13]赵秋艳,张平安,宋莲军,等.揭竹过程中浆液成分与腐竹品质的变化及其相关性研究[J].食品与发酵工业,2011,37(9):157-160.
[14]李家勋,荣建华,翁文丰,等.制浆工艺对豆浆营养成分构成的影响[J].粮食与饲料工业,2016,12(6):21-24.