无腥味豆奶浸泡与热烫工艺条件的研究

Research on Soaking or Blanching Conditions for Producing Non-beany Soymilk

本文以脂肪氧合酶全缺失型大豆品种“中特一号”为原料,制备无腥味豆奶产品,研究了浸泡和热烫工艺对产品得率、蛋白质溶出率及豆奶产品感观品质的影响,得出最佳工艺:即用0.6%NaHCO3浸泡大豆8h,蛋白质溶出率和可溶性固形物分别为2.8g.100mL-1和6.4 Brix;热烫1m in,蛋白质溶出率为4.8g.100mL-1,可溶性固形物含量达到4.5Brix。

The lipoxygenase null mutant soybean breed named ＇Zhongte No. 1＇ was used to prepare non-beany soymilk. The effects of soaking or blanching conditions on the yield of product, amount of solubilized protein, and product sensory characters were studied. The obtained optimal soaking or blanching conditions and effects are as follows ： soaking soybean in 0.6% NaHCO3 solution for 8h, the amounts of solubilized protein and solids is 2.8g·100mL^-1 and 6.4Brix, respectively; blanching soybean in boiling water for 1 min, the corresponding data is 4.8g·100mL^-1 and 4.5Brix, respectively.