[1]杨春华,于淼,张雪楠,等.豆浆制作工艺对酸浆豆干品质影响分析[J].大豆科学,2019,38(04):607-614.[doi:10.11861/j.issn.1000-9841.2019.04.0607]
　YANG Chun-hua,YU Miao,ZHANG Xue-nan,et al.Effect of Soybean Milk Production Technology on Fermented Slurry Dried Bean-curd Quality[J].Soybean Science,2019,38(04):607-614.[doi:10.11861/j.issn.1000-9841.2019.04.0607]
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豆浆制作工艺对酸浆豆干品质影响分析

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第38卷 期数: 2019年04期 页码: 607-614 栏目: 出版日期: 2019-07-20
Title:
Effect of Soybean Milk Production Technology on Fermented Slurry Dried Bean-curd Quality
作者:
杨春华; 于淼; 张雪楠; 石彦国
（哈尔滨商业大学 食品工程学院/黑龙江省高校食品科学与工程重点实验室，黑龙江 哈尔滨 150076 ）
Author(s):
YANG Chun-hua;  YU Miao;  ZHANG Xue-nan;  SHI Yan-guo
( College of Food Science and Engineering/Key Laboratory of Food Science and Engineering of Heilongjiang Province，Harbin University of Commerce，Harbin 150076，China)
关键词:
酸浆豆干; 磨浆法; 粉碎冲浆法; 豆浆工艺; 品质
Keywords:
Fermented slurry dried bean-curd;  Ground soybean milk; Crushed brew soybean milk;  Technology of soybean milk; Quality
DOI:
10.11861/j.issn.1000-9841.2019.04.0607
文献标志码:
A
摘要:
为了通过改变豆浆工艺来调控酸浆豆干的品质，分析豆浆制备工艺对酸浆豆干品质的相关影响。以生豆、熟豆、浸泡豆为原料，分别采用磨浆法、粉碎冲浆法制备生浆，制浆水温设置为10，30，50，70，90℃。分别以生浆法、熟浆法制作熟浆，再制作豆干，对酸浆豆干的出品率、水分含量、保水性、蛋白质含量及质构测定。结果表明：在相同处理方式下，生浆法制得豆干出品率、水分含量及保水性均高于熟浆法，磨浆水温为70℃下采用生浆法制作的豆干出品率最高可以达到193.4%。豆干中蛋白质含量随制浆水温的升高而增加，熟浆法所制得豆干中蛋白含量高于生浆法制的豆干，在磨浆水温为90℃下采用熟浆法制作的豆干蛋白质含量最高可以达到22.6%。随制浆水温升高，豆干的胶着性、咀嚼性及回复性有下降趋势。
Abstract:
In order to regulate the quality of dried soybean by changing the soybean milk technology, the effects of soybean milk preparation technology on fermented slurry dried bean-curd were analyzed. The raw-soybean, cooked-soybean, and soaked-soybean were used as materials. The uncooked soymilk was prepared by grinding and crushing method. The water temperature was set to 10, 30, 50, 70 and 90℃. The raw milk was prepared by uncooked slurry and cooked slurry. The yield, moisture content, water retention, protein content and texture of fermented slurry dried bean-curd were determined. The results showed that, the yield, water content and water holding capacity of the products produced by the uncooked slurry were higher than uncooked slurry. The yield of the uncooked slurry made at a temperature of 70℃ could reach 193.4%. The protein content was increased with the increasing of the slurry water temperature in all test. The protein content of dried beancurd produced by the cooked milk method was higher than that of produced by uncooked milk method. The protein content of dried beancurd produced by cooked-soymilk method could reach to 22.6% at the grinding water temperature of 90℃. The gumminess, chewiness and resilience of dried beancurd were decreased with the increased temperature of the water.

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备注/Memo

收稿日期：2019-03-25

基金项目：国家重点研发计划资助(2016YFD0400402)。
第一作者简介：杨春华（1972-），女，博士，副教授，主要从事大豆加工技术研究。E-mail：yangchunhua25295@126.com。
通讯作者：石彦国(1960-)，男，硕士，教授，主要从事蛋白质化学与大豆加工技术研究。E-mail：yanguoshi@163.com。

更新日期/Last Update: 2019-07-25