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.
作者
王修坤
吴嘉琪
崔政伟
WANG Xiu-kun;WU Jia-qi;CUI Zheng-wei(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipmerit and Technology,Wuxi,Jiangsu 214122,China;School of Mechanical Engineering,Jiangnan University,Wuxi,Jiangsu 214122,China)
出处
《食品与机械》
北大核心
2019年第2期157-162,共6页
Food and Machinery
基金
江苏省研究生科研创新计划项目(编号:KYCX18-1844)
关键词
豆浆
耦合蒸汽热烫
脂肪氧化酶
气味感官评价
soybean milk
coupled steam blanching
lipoxygenase
sensory evaluation of odor
