小麦胚芽腐竹制备工艺及其结构分析
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摘要
为开发一种小麦胚芽腐竹新产品,拟以小麦胚芽和大豆复配物为基料,在腐竹成膜机理和传统腐竹加工工艺的基础上,先考察小麦胚芽与大豆比、大豆分离蛋白用量、成膜温度、成膜时间等单因素多水平对小麦胚芽腐竹质量分值和得率的影响,再进行4因素3水平正交试验设计优化小麦胚芽腐竹生产工艺参数。结果表明:加工小麦胚芽腐竹加工最适工艺参数为将小麦胚芽与大豆按2. 5∶10(w/w)复配,加入水(复配物∶水=1∶4)中浸泡后磨浆,过滤,再加入0. 7%大豆分离蛋白和0. 2%-0. 3%蔗糖脂肪酸酯(HLB> 10),搅拌均匀,86℃成膜24 min,揭膜沥去浆液,65℃下烘干即制成胚芽腐竹(水分20%左右),该产品淡黄色且无色差,硬度790 g,咀嚼力530,回复力0. 65,质量分值91分,得率68%,电镜显示小麦胚芽腐竹泡开后表面均匀,切面无明显大空洞,与单纯大豆腐衣无异。
In order to prepare wheat germ Yuba new product,it intended to using wheat germ and soybean compound as base material in the paper,first investigating the effects of quality evaluation and yield of wheat germ Yuba by wheat germ to soybean ratio、the dosage soybean protein isolate,forming temperature,film forming time of single factor levels,then optimized by and the 4 factors and 3 levels orthogonal experiments based on the traditional processing technology of Yuba and principle of Yuba film forming. Results showed that the compound of wheat germ and soybean is 2. 5:10,soaking in the water accordance with the compound:water = 1:4,filtering in 90 mesh gauze before grinding in the separation type grinding machine,adding 0. 7% soy protein isolate and 0. 2%-0. 3% HLB values greater than 10 sucrose fatty acid ester. The slurry temperature is 86 ℃ in the molding tank,when the film forming time is 24 min,the film was lifted up and be hanging above the molding tank in order to draining off the slurry,the wheat germ Yuba is pale yellow with no color difference when it was dried at 20%. The Yuba was measured by Texture analyzer after opening in the water,the hardness is about 790 g,chew force is about 530,reflex force is about 0. 65,quality evaluation was 91 points,yield was 68%. The scanning electron microscopy (SEM)results showed that the wheat germ Yuba surface was suniformity and no obvious cavity in the section after opening in the water,similar to the made of pure soybean.
In order to prepare wheat germ Yuba new product,it intended to using wheat germ and soybean compound as base material in the paper,first investigating the effects of quality evaluation and yield of wheat germ Yuba by wheat germ to soybean ratio、the dosage soybean protein isolate,forming temperature,film forming time of single factor levels,then optimized by and the 4 factors and 3 levels orthogonal experiments based on the traditional processing technology of Yuba and principle of Yuba film forming. Results showed that the compound of wheat germ and soybean is 2. 5:10,soaking in the water accordance with the compound:water = 1:4,filtering in 90 mesh gauze before grinding in the separation type grinding machine,adding 0. 7% soy protein isolate and 0. 2%-0. 3% HLB values greater than 10 sucrose fatty acid ester. The slurry temperature is 86 ℃ in the molding tank,when the film forming time is 24 min,the film was lifted up and be hanging above the molding tank in order to draining off the slurry,the wheat germ Yuba is pale yellow with no color difference when it was dried at 20%. The Yuba was measured by Texture analyzer after opening in the water,the hardness is about 790 g,chew force is about 530,reflex force is about 0. 65,quality evaluation was 91 points,yield was 68%. The scanning electron microscopy (SEM)results showed that the wheat germ Yuba surface was suniformity and no obvious cavity in the section after opening in the water,similar to the made of pure soybean.
引文
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[13]宋莲军,杨月,乔明武,等.腐竹感官评定预测模型的建立[J].大豆科学,2011,30(3):502-506.
[14]孙钟雷,孙永海,李宇,等.仿生食品质构仪设计与试验[J].农业机械学报,2012,43(1):230-234.
[15]张婷,吴燕燕,李来好,等.咸鱼品质的质构与感官相关性分析[J].水产学报,2013,37(2):303-309.
[16]刘强,张可,李凤舞,等.蔗糖酯对乳体系影响作用的研究[J].现代食品科技,2010,26(11):1234-1236.
[17]张慧芸,郭新宇,康怀彬,等.添加适量丁香精油提高大豆分离蛋白膜性能[J].农业工程学报,2014,30(4):247-254.
[18]ZIVANOVIC S,CHI S,DRAUGHON A F.Antimicrobial activity of chitosan films enriched with essential oils[J].Journal of Food Science,2005,70(1):45-50.
[19]LONG Lei,HAN Zhi,ZHANG Xiujin,et al.Effects of different heating methods on the production of protein-lipid film[J].Journal of Food Engineering,2007,82(3):292-297.
[2]葛宏贺,潘思轶,徐晓云.不同大豆品种对腐竹品质的影响[J].中国粮油学报,2015,30(6):10-14.
[3]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
[4]谢丽燕,林莹,谭瑶瑶,等.正交试验优化传统腐竹制作工艺[J].食品科学,2014,35(2):36-40.
[5]孙弘毅,曾金,张睿麒,等.腐竹生产颜色加深的成因及护色方法初探[J].中国食物与营养,2011,17(10):53-56.
[6]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.
[7]马荣琨,游新侠,赵娟,等.花色腐竹的制作工艺研究[J].粮食与油脂,2016,29(5):24-26.
[8]DUNFORD N T,ZHANG M Q.Pressurized solvent extraction of wheat germ oi1[J].Food Research International,2003,36:9O5-909.
[9]周会会,朱科学.小麦胚芽提取物的抗肿瘤活性研究进展[J].中国粮油学报,2012,27(11):114-117.
[10]ZHU K X,LIAN C X,GUO X N,et a1.Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ[J].Food Chemistry,2011,126:1122-1126.
[11]李诗龙,丁文平,张永林,等.腐竹的机械化生产关键技术研究[J].农业工程学报,2007,23(10):224-228.
[12]李永吉,曾茂茂,何志勇,等.腐竹加工技术及品质影响因素的研究进展[J].食品科学,2013,34(23):333-337.
[13]宋莲军,杨月,乔明武,等.腐竹感官评定预测模型的建立[J].大豆科学,2011,30(3):502-506.
[14]孙钟雷,孙永海,李宇,等.仿生食品质构仪设计与试验[J].农业机械学报,2012,43(1):230-234.
[15]张婷,吴燕燕,李来好,等.咸鱼品质的质构与感官相关性分析[J].水产学报,2013,37(2):303-309.
[16]刘强,张可,李凤舞,等.蔗糖酯对乳体系影响作用的研究[J].现代食品科技,2010,26(11):1234-1236.
[17]张慧芸,郭新宇,康怀彬,等.添加适量丁香精油提高大豆分离蛋白膜性能[J].农业工程学报,2014,30(4):247-254.
[18]ZIVANOVIC S,CHI S,DRAUGHON A F.Antimicrobial activity of chitosan films enriched with essential oils[J].Journal of Food Science,2005,70(1):45-50.
[19]LONG Lei,HAN Zhi,ZHANG Xiujin,et al.Effects of different heating methods on the production of protein-lipid film[J].Journal of Food Engineering,2007,82(3):292-297.