|Table of Contents|

Study on Suitable Technological Formula of Soybean Snack Chewable Tablets with Low Bean Odor(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2021年02期
Page:
270-278
Research Field:
Publishing date:

Info

Title:
Study on Suitable Technological Formula of Soybean Snack Chewable Tablets with Low Bean Odor
Author(s):
HA Hui1;  JI Ya-zhou1;  YIN Yan-yang2;  ZHANG Hua-jiang1;  ZHAO Xue3;  HAN Ying-peng3;  XIA Ning1; 3;  XU Ning1
(1.Food College, Northeast Agricultural University,Harbin 150030, China; 2.Food Testing Center, Academy of Quality Supervision and Inspection in Heilongjiang Province, Harbin 150050, China; 3.Key Laboratory of Soybean Biology in Chinese Ministry of Education/Key Laboratory of Northeast Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry, Northeast Agricultural University, Harbin 150030,China)
Keywords:
Soymilk tablets;  Chewable tablets;  Low bean odor;  SPME-GC-MS;  Dongnong 56;  Response surface analysis
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2021.02.0270
Abstract:
In order to select soybean materials for the preparation of low bean odor soymilk chewable tablets and probe into the preparation technology, to promote the research and development of soybean deeply processing products in Heilongjiang Province, this study selected the seeds from four high protein soybean varieties planted widely in Heilongjiang Province as materials to prepare soymilk. We used PME-GC-MS (solid phase microextraction gas chromatography mass spectrometry) to analyze the content of main volatile substances in soymilk and screene the soybean varieties with low off-flavor, and determined the optimal formula for processing soybean chewable tablets. The results showed that the soybean variety Dongnong 56 was the most suitable to be used as raw material of milk with low bean odor. We prepared soymilk by raw milk method, and obtained soybean powder by spraying method. And the optimal processing of chewable tablets was 83.523% soybean powder, 7.625% xylitol and 8.852% maltodextrin were added, and the soybean chewable tablets were obtained by pressing. The product obtained by this formula has good chewiness and the highest sensory score.

References:

［1］Choi M, Rhee K C. Production and processing of soybeans and nutrition and safety of isoflavone and other soy products for human health［J］. Journal of Medicinal Food, 2006, 9(1): 1-10.［2］Zhang D, He Y, Cao Y, et al. Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment［J］. Journal of Food Processing and Preservation, 2017, 41(5): e13172.1-e13172.8.［3］Havlik J, Plachy V, Fernandez J, et al. Dietary purines in vegetarian meat analogues［J］. Journal of the Science of Food and Agriculture, 2010, 90(14): 2352-2357.［4］周剑忠, 李莹, 单成俊,等. 混料设计在葛根全粉咀嚼片配方研究中的应用［J］. 食品科学, 2008, 29(7):188-191.（Zhou J Z, Li Y, Shan C J, et al. Application of mixture sesign in study of formulation of puerarin lobata chewing tablet ［J］. Food Science, 2008, 29 (7): 188-191.）［5］赖谱富, 李怡彬, 陈君琛,等. 玛咖秋葵咀嚼片直接压片工艺的优化［J］. 热带作物学报, 2019(7):1346-1353.（Lai P F, Li Y B, Chen J C, et al. Optimization of direct tabletting technology for Maca-okra chewable tablet［J］. China Journal of Tropical Crops, 2019(7): 1346-1353.）［6］许牡丹,曹晴,毛跟年,等. 猕猴桃营养咀嚼片制备工艺优化与质量评价［J］. 食品与机械, 2016(32):188-191.(Xu M D, Cao Q, Mao G N, et al. Optimization of preparation technology and quality evaluation nutrition of kiwifruit ［J］. Food and Machinery, 2016 (32): 188-191.)［7］张磊,王锦旭,杨贤庆,等. 响应面法优化合浦珠母贝糖胺聚糖咀嚼片的制备工艺［J］. 食品工业科技, 2018(17):159-166.(Zhang L, Wang J X, Yang X Q, et al. Optimization of preparation technology of glycosaminoglycans chewable tablets from pinctada martensii by response surface methodology［J］.Science and Technology of Food Industry, 2018 (17): 159-166. )［8］程遥. 供给侧改革与黑龙江大豆产业发展研究［J］. 大豆科学, 2018, 37(1):126-130.(Cheng Y. Supply-side reform and Heilongjiang soybean industry development research ［J］. Soybean Science, 2018, 37 (1): 126-130.)〖HJ〗［9］邱洁, 何丽, 李帅,等. 可溶性大豆蛋白的制备及大豆蛋白氨糖片工艺研究［J］. 粮食与饲料工业,2016(6):46-50.(Qiu J, He L, Li S, et al. Preparation of soluble soy protein and soy protein glucosamine tablets ［J］. Cereal and Food Industry, 2016 (6): 46-50.)［10］蒋志勤.大豆膳食纤维咀嚼片的研制［J］. 食品研究与开发, 2014(13):59-61.(Jiang Z Q. Study on soybean dietary fiber chewing tablets［J］. Food Research and Development, 2014 (13): 59-61.)［11］樊秀花, 张爱琳, 何新益.大豆肽口含片的制备工艺研究［J］. 农产品加工(创新版), 2009(12):32-34.(Fan X H, Zhang A L, He X Y. Research on the technology of soybean peptides tablet ［J］. Agricultural Products Processing (Innovative Edition), 2009 (12): 32-34.)［12］夏宁, 石彦国, 王晓琪,等. 豆浆中挥发性成分顶空固相微萃取条件的优化［J］. 食品工业科技, 2018, 39(1):262-266.(Xia N, Shi Y G, Wang X Q, et al.Optimization of headspace solid phase microextraction conditions for GC－MS analysis of volatile components in soymilk ［J］. Science and Technology of Food Industry, 2018, 39 (1): 262-266.)［13］Davaatseren M, Hur H J, Yang H J, et al. Taraxacum official (Dandelion) leaf extract alleviates high-fat diet-induced nonalcoholic fatty liver［J］. Food and Chemical Toxicology, 2013, 58: 30-36.［14］王伟华, 向延菊, 宋勇,等. 红枣奶片的研制［J］. 食品研究与开发, 2016, 37(14):71-74.(Wang W H, Xiang Y J, Song Y, et al. Preparation of jujube milk tablets ［J］. Food Research and Development, 2016, 37 (14): 71-74.)［15］杜丹清, 柏红梅, 余文华,等. 响应面分析法优化猕猴桃咀嚼片［J］. 食品与发酵科技, 2018,54(2):25-29.(Du D Q, Bai H M, Yu W H, et al. Formulation optimization of Kiwi-fruit chewable tablets by response surface analysis ［J］. Food and Fermentation Sciences & Technology, 2018,54 (2): 25-29.)［16］Poliseli-Scopel F H, Gallardo-Chacón J, Juan B, et al. Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation［J］. Food Chemistry, 2013, 141(3): 2541-2548.［17］Poliseli-Scopel F H, Hernández-Herrero M, Guamis B, et al. Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization［J］. Innovative Food Science & Emerging Technologies, 2014, 22: 81-88.［18］Liu J R, Chen M J, Lin C W. Characterization of polysaccharide and volatile compounds produced by kefir grains grown in soymilk［J］. Journal of Food Science, 2002, 67(1): 104-108.［19］徐桂红, 曹苗苗, 高如意,等. 复方玛咖咀嚼片的研制［J］. 食品工业, 2019(6):141-144.(Xu G H, Cao M M, Gao R Y, et al. Development of compound Maca chewing tablets ［J］. Food Industry, 2019 (6): 141-144. )［20］曹淼, 化志秀, 童斌, 等.响应面法优化酸角海绵蛋糕的制作工艺［J］. 食品研究与开发, 2019(12):164-169.(Cao M, Hua Z X, Tong B, et al. Optimization of preparation technology of tamarind sponge cake by response surface methodology ［J］. Food Research and Development, 2019 (12): 164-169. )

Memo

Memo:
-
Last Update: 2021-07-20