[1]胡琪,李亮亮,王睿粲,等.脱盐率对豆乳稳定性及豆乳粉冲调性的影响[J].大豆科学,2015,34(02):302-305.[doi:10.11861/j.issn.1000-9841.2015.02.0302]
　HU Qi,LI Liang-liang,WANG Rui-can,et al.The Influence of Desalination Rate on Stability of Soymilk and Solubility of Soymilk Powder[J].Soybean Science,2015,34(02):302-305.[doi:10.11861/j.issn.1000-9841.2015.02.0302]
点击复制

脱盐率对豆乳稳定性及豆乳粉冲调性的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第34卷 期数: 2015年02期 页码: 302-305 栏目: 出版日期: 2015-04-25
Title:
The Influence of Desalination Rate on Stability of Soymilk and Solubility of Soymilk Powder
作者:
胡琪; 李亮亮; 王睿粲; 郭顺堂
中国农业大学 食品科学与营养工程学院，北京 100083
Author(s):
HU Qi; LI Liang-liang; WANG Rui-can; GUO Shun-tang
College of Food Science & Nutritional Engineering, China Agricultural University，Beijing 100083
关键词:
豆乳; 豆乳粉; 盐离子; 冲调性
Keywords:
Soymilk;  Soymilk powder; Salt ions;  Soakage
分类号:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2015.02.0302
文献标志码:
A
摘要:
大豆中含有许多盐离子，如钙、镁、钠、钾离子等。在豆乳的制作过程中，这些离子被转移到豆乳中，从而影响豆乳的稳定性及豆乳粉的速溶性。本文主要利用超滤和离子交换相结合的方法，除去豆乳中的盐离子，并采用外加不同浓度盐溶液研究脱盐对豆乳及豆乳粉性质的影响。结果表明：脱盐能显著提高豆乳的稳定性，同时，100%脱盐使豆乳粉可溶性蛋白含量提高近5%，分散速度提高25%以上，润湿时间缩短了近2/3，豆乳粉的冲调性得到了较大的提高。
Abstract:
Soybean contains many sorts of salt ions, such as calcium, magnesium, sodium, potassium and so on.Salt ions transferred into soymilk in the course of processing, which could influence stability of soymilk and solubility of soymilk powder. In this study, we combined ultrafiltration and ion exchange to remove salt ions, then add different amounts of salt ions into soymilk to study the influence of desalination.The results showed that, desalination can remarkably increase the stability of soymilk and the content of soluble protein improved by 5%, dispersibility improved by over 25% and wettability decreased by about 2/3.Moreover, it obviously improved the soakage of soymilk powder.

参考文献/References:

［1］鲍鲁生.豆浆粉的颗粒结构及对质量的影响［C］北京：中国学术期刊电子杂志出版社, 1982:9-10（Bao L S. The influence of particle structure to the quality of soymilk powder［C］Beijing: China Academic Journal Electronic Publishing House, 1982:9-10 ）

［2］孟旭.方便豆腐粉微结构及其蛋白质溶解、凝胶机理的研究［D］无锡:江南大学，2006（Meng X. The micro-structure of instant tofu powder and the solubility of protein，mechanism of gelatin［D］Wuxi: Jiangnan University, 2006）
［3］Guo S T, Tomotada O, Masayuki M.Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride［J］Journal of Agriculture and Food Chemistry, 1999, 47:901-905
［4］孟旭，汤坚.方便豆腐粉的物理化学特性及生产工艺［J］食品与发酵工业，2004，30(4): 58-65（Meng X, Tang J. The physical-chemical characteristics and manufacturing process of instant tofu powder［J］Food and Fermentation Technology, 2004, 30(4):58-65）
［5］Nakarin J P, Manop S, Pimon J.Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration［J］Journal of Food Engineering, 2008, 84(2):19 4-205
［6］Skorepova J, Christine M.Carbohydrate and mineral removal during the production of low-phytate soy protein isolate by combined electroacidification and high shear tangential flow ultrafiltration［J］Journal of Agriculture and Food Chemistry, 2007, 55(14): 5645-5652
［7］王春娥，刘叔义.大豆异黄酮的成分、含量及特性［J］食品科学，1998,19(4):39-43（Wang C E, Liu S Y.The constituent, content and characteristics of soy isoflavone［J］Food Science, 1998, 19(4):39-43）
［8］滕卫丽，韩英鹏，赵桂云, 等.大豆叶黄素的研究进展［J］作物杂志，2012(1):9-12（Teng W L, Han Y P, Zhao G Y, et al.The research development of soy lutein［J］Crop Science, 2012(1):9-12）
［9］赖凤英，陈焕章，林福兰. 离子交换树脂对糖浆脱色效能的评价［J］中国甜菜糖业，2000(2):12-14（Lai F Y, Chen H Z, Lin F L.The evaluation of syrup destaining capability by ion exchange resin［J］China Beet & Sugar, 2000(2):12-14）
［10］白卫东，王琴，赵文红，等. 豆奶稳定性的研究［J］现代食品科技，2006, 22(1):5-7（Bai W D, Wang Q, Zhao W H, et al. The stability research of soymilk［J］Modern Food Science and Technology, 2006,22(1):5-7）
［11］Máté H, Radomir L. Phytic acid content of cereals and legumes and interaction with proteins［J］Chemical Engineering, 2002, 46:59-64
［12］李向红，华欲飞，刘展，等.不同离子强度大豆分离蛋白热诱导聚集体的研究［J］ 中国食品学报，2010, 10(2):104-109（Li X H, Hua Y F, Liu Z, et al.The influence of different ionic-strength to soy protein heat-induced aggregates［J］Journal of Chinese Food, 2010,10(2):10 4-109）
［13］Setsuko I, Fumio Y. Determination of glycinin andβ-conglycinin in soybean proteins by immunological methods［J］Journal of Agriculture and Food Chemistry, 1987, 35:200-205

相似文献/References:

[1]张新艳,王曙明,王谦玉,等.不同大豆品种豆乳的凝聚特性研究[J].大豆科学,2011,30(04):657.[doi:10.11861/j.issn.1000-9841.2011.04.0657]
　ZHANG Xin-yan,WANG Shu-ming,WANG Qian-yu,et al.Coacervation Property of Soymilk Made by Different Soybean Varieties[J].Soybean Science,2011,30(02):657.[doi:10.11861/j.issn.1000-9841.2011.04.0657]
[2]武亮,徐婧婷,刘贺,等.豆乳蛋白脱酰胺作用对豆乳性质的影响[J].大豆科学,2011,30(06):1005.[doi:10.11861/j.issn.1000-9841.2011.06.1005]
　WU Liang,XU Jing-ting,LIU He,et al.Effects of Soymilk Protein Deamidation on the Properties of Soymilk[J].Soybean Science,2011,30(02):1005.[doi:10.11861/j.issn.1000-9841.2011.06.1005]
[3]陈凡,马善丽,许颖,等.超高压处理对豆乳总多酚、类黄酮含量及其抗氧化性的影响[J].大豆科学,2011,30(02):310.[doi:10.11861/j.issn.1000-9841.2011.02.0310]
　CHEN Fan,MA Shan-li,XU Ying,et al.Effects of High Pressure Processing on Total Phenolic，Flavonoid Content and Antioxidant Activity of Soymilk[J].Soybean Science,2011,30(02):310.[doi:10.11861/j.issn.1000-9841.2011.02.0310]
[4]吕艳春,郭顺堂.三种方法加工的豆乳的风味特点[J].大豆科学,2010,29(03):494.[doi:10.11861/j.issn.1000-9841.2010.03.0494]
　LV Yan-chun,GUO Shun-tang.Flavor Characteristic of Soymilk Made by Three Differernt Processing Methods[J].Soybean Science,2010,29(02):494.[doi:10.11861/j.issn.1000-9841.2010.03.0494]
[5]唐璐,郭顺堂.添加CaCl2对豆乳粉溶解性的影响[J].大豆科学,2009,28(02):290.[doi:10.11861/j.issn.1000-9841.2009.02.0290]
　TANG Lu,GUO Shun-tang.Effect of Adding CaCl2on the Solubility of Soymilk Powder[J].Soybean Science,2009,28(02):290.[doi:10.11861/j.issn.1000-9841.2009.02.0290]
[6]张智维,刘玉婷,缑敬轩.四株发酵豆乳酵母菌的分离与鉴定[J].大豆科学,2007,26(05):791.[doi:10.3969/j.issn.1000-9841.2007.05.033]
　ZHANG Zhi-wei,LIU Yu-ting,GOU Jing-xuan.SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK[J].Soybean Science,2007,26(02):791.[doi:10.3969/j.issn.1000-9841.2007.05.033]
[7]王春娥,盖钧镒.大批量小样品豆腐与豆乳得率的定量分析技术研究[J].大豆科学,2007,26(02):223.[doi:10.3969/j.issn.1000-9841.2007.02.022]
　WANG Chun-e,GAI Jun-yi.STUDY ON MEASUREMENT TECHNOLOGY OF TOFU AND SOYMILK OUTPUT FOR LARGE AMOUNT OF MINI-SPECIMEN[J].Soybean Science,2007,26(02):223.[doi:10.3969/j.issn.1000-9841.2007.02.022]
[8]赵伟.发酵豆乳饮料的研究制[J].大豆科学,2000,19(01):80.[doi:10.11861/j.issn.1000-9841.2000.01.0080]
　Zhao Wei.STUDIES ON BEING MADE OF FERMENTATIVE SOYMILK BEVERAGE[J].Soybean Science,2000,19(02):80.[doi:10.11861/j.issn.1000-9841.2000.01.0080]
[9]钱虎君　盖钧镒 　喻德跃.豆乳和豆腐加工过程中滤渣方法和絮凝时间对营养成分利用的影响[J].大豆科学,2001,20(01):18.[doi:10.11861/j.issn.1000-9841.2001.01.0018]
　Qian HujunGai JunyiYu Dey ue.EFFECTOF DIFFERENT FILTERING METHODS AND COAGULATING TIMETREATMENTS TO UTILIZATION OFNUTRIENTS IN SOYMILK AND TOFU PROCESSING[J].Soybean Science,2001,20(02):18.[doi:10.11861/j.issn.1000-9841.2001.01.0018]
[10]钱虎君　盖钧镒　喻德跃.2 个杂交组合植株世代干豆乳产量的遗传分析[J].大豆科学,2001,20(04):241.[doi:10.11861/j.issn.1000-9841.2001.04.0241]
　Qiao Hujun Gai Junyi Yu Deyue.A STUDY ON INHERITANCEOF SOYMILK IN THE TWO CROSSES IN PLANT GENERATION[J].Soybean Science,2001,20(02):241.[doi:10.11861/j.issn.1000-9841.2001.04.0241]

备注/Memo

基金项目：国家“十二五”科技支撑计划（2012BAD34B03）。

第一作者简介：胡琪（1990-），女，硕士，主要从事食品加工方面的研究。E-mail:Nicole1010796405@163.com。
通讯作者：郭顺堂(1962-)，男，博士，教授，主要从事蛋白质加工与利用研究。E-mail：shuntang@cau.edu.cn。

更新日期/Last Update: 2015-06-08