大豆水溶性蛋白质含量在设定条件下变化的研究

Effects of processing parameters on the content of soluble protein in soybean milk under given conditions

以豆奶制作中磨浆与前处理工艺为设定条件，在不同温度、时间、pH值以及盐浓度下对豆浆进行处理，以测定大豆水溶性蛋白质含量。初步对大豆水溶性蛋白含量在豆奶加工工艺条件下的变化进行了探索，进而根据试验总结出能提高大豆水溶性蛋白质含量和质量的豆奶加工新工艺。试验确定的豆浆前处理的最佳处理工艺为：温度40℃，时间30min，pH10．00，盐浓度0．01mol/L。

Soybean milk was treated in different temperatures, times, pH and salt consistencies to search the new technology that could improve the content and quality of soybean soluble protein. The results showed that the best treatment conditions were temperature 40℃, times 30 min. pH10.00 and salt consistency 0.01 mol/L.