大豆破碎耦合蒸汽灭酶工艺优化
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摘要
为最大程度减少豆浆制浆过程中产生的豆腥味,通过破碎耦合蒸汽热烫对浸泡大豆的脂肪氧化酶(lox)进行灭活。以单因素试验为基础,研究蒸汽结束时豆浆的温度、豆浆升温速率和大豆浸泡时间对lox活性和豆浆气味感官品质的影响。然后依据Box-Behnken试验设计原理进行了三因素三水平响应面法优化试验,优化后得到的最佳工艺条件为:温度95.34℃、升温速率0.37℃/s、浸泡时间10.53h。该条件下,lox已完全灭活,同时豆浆气味感官评价好。
In order to minimize the beany flavor and improve the quality of soybean milk,the pulping of soybean milk coupled with steam inactive lipoxygenase(lox)activity was investigated.The effect of three factors,including temperature,heating rate,and soaking time,impacting on the lipoxygenase(lox)activity and sensory evaluation of odor of product,were evaluated based on the results of single-factor experiment.Thenafter,the response surface methodology was applied to find optimal condition for the denaturation of the lipoxygenase(lox).The optimum conditions were as follows:being heated at 95.34℃,with heating rate of 0.37℃/s and soaking for 10.53 h.
In order to minimize the beany flavor and improve the quality of soybean milk,the pulping of soybean milk coupled with steam inactive lipoxygenase(lox)activity was investigated.The effect of three factors,including temperature,heating rate,and soaking time,impacting on the lipoxygenase(lox)activity and sensory evaluation of odor of product,were evaluated based on the results of single-factor experiment.Thenafter,the response surface methodology was applied to find optimal condition for the denaturation of the lipoxygenase(lox).The optimum conditions were as follows:being heated at 95.34℃,with heating rate of 0.37℃/s and soaking for 10.53 h.
引文
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[19]TORRES-PENARANDA A V,REITMEIER C A.Sensory descriptive analysis of soymilk[J].Journal of Food Science,2010,66(2):352-356.
[20]杨道强,邢建荣,陆胜民,等.豆浆专用免浸泡大豆制备中浸泡工艺优化[J].浙江农业学报,2015,27(7):1 226-1 232.
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[22]赵毅.脂肪氧合酶缺失型大豆加工特性及其豆奶加工工艺研究[D].北京:中国农业科学院,2006:22-26.
[2]林旭东,潘巨忠,凌建刚.豆浆的保健功能及研究进展[J].现代农业科技,2007(24):146-149.
[3]李琳,王宸之,赵赓九,等.干法制浆工艺对豆浆品质的影响[J].食品与机械,2017,33(5):188-193.
[4]王伟华,王二利.干湿热结合法去除大豆豆腥味的工艺研究[J].广东农业科学,2007(11):73-74.
[5]孙晓欢,李佳勋,荣建华,等.干豆和湿豆制作豆浆的营养评价[J].粮食与饲料工业,2014,12(11):17-20.
[6]VISHWANATHAN K H,SINGH V,SUBRAMANIANR.Wet grinding characteristics of soybean for soymilk extraction[J].Journal of Food Engineering,2011,106(1):28-34.
[7]吴彩珍,傅苏芳,戴晶晶,等.不同制浆工艺豆浆品质分析[J].大豆科技,2014(3):32-35.
[8]MIN S,YU Y,YOO S,et al.Effect of soybean varieties and growing locations on the flavor of soymilk[J].Journal of Food Science,2005,70(1):C1-C11.
[9]田其英,王静.豆浆的研究进展[J].食品研究与开发,2016,37(17):208-210.
[10]刘博,卫玲,肖俊红,等.大豆脂肪氧化酶研究进展[J].山西农业科学,2018,46(2):303-305.
[11]张文灿,邹焱,朱辰,等.豆奶风味物质的研究[J].大豆科技,2014(4):32-38.
[12]YANG Ai-jun,SMYTH H,CHALIHA M,et al.Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases[J].Food Science&Nutrition,2016,4(2):207-215.
[13]代养勇,曹健,董海洲,等.大豆食品豆腥味研究进展[J].中国粮油学报,2007(4):50-53.
[14]GIRI S K.Processing influences on composition and quality attributes of soymilk and its powder[J].Food Engineering Reviews,2012,4(3):149-164.
[15]刘鑫,陈聪,赵建新,等.响应面法优化未浸泡脱皮大豆湿热灭酶工艺[J].食品科学,2013,34(8):131-135.
[16]PRACHAYAWARAKORN S,PRACHAYAWASIN P,SOPONRONNARIT S.Heating process of soybean using hot-air and superheated-steam fluidized-bed dryers[J].LWT-Food Science and Technology,2006,39(7):770-778.
[17]万萍,易晓成,邓娟,等.适于益生菌发酵的青稞酶解液制备工艺优化[J].食品与机械,2017,33(3):174-178.
[18]ALHENDI A,YANG Wa-de,GOODRICH-SCHNEIDER R,et al.Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase-free soya beans after modified processes and pulsed light treatment[J].International Journal of Food Science&Technology,2018,53:1 434-1 441.
[19]TORRES-PENARANDA A V,REITMEIER C A.Sensory descriptive analysis of soymilk[J].Journal of Food Science,2010,66(2):352-356.
[20]杨道强,邢建荣,陆胜民,等.豆浆专用免浸泡大豆制备中浸泡工艺优化[J].浙江农业学报,2015,27(7):1 226-1 232.
[21]杨蕊莲.豆浆工艺优化及预处理对其品质影响研究[D].重庆:西南大学,2016:17-19.
[22]赵毅.脂肪氧合酶缺失型大豆加工特性及其豆奶加工工艺研究[D].北京:中国农业科学院,2006:22-26.