方便豆腐粉的研制

The Development of Instant Soybean Curd Powder

以方便(即冲即凝)豆腐粉为研究对象,探讨了大豆蛋白质的提取工艺。根据正交实验结果,确定提取工艺参数为:以pH 7.0的水15℃浸泡大豆15 h后,用pH 7.0的70℃时水按豆∶水=1∶10的比例磨浆。经过如上提取工艺,大豆蛋白质提取率可达77.86%。比较了各类豆粉的生产现状、工艺特点、理化特性;探讨了即冲即凝方便豆腐粉的制备。

The objective in the paper is development of instant soybean curd powder, and the technology of protein extraction from soybean is studied. On the basis of orthogonal experiment results, the technological parameters were determined, soybean dipped in water with pH 7. 0 for about 15 hours at 70℃, and then ground with 10 times of water with pH 7.0 at 70℃. Processed by the above technology, 77. 86% soybean protein can be extracted. Comparison of the current situation of all kinds of soybean powder production, their technological characteristics and physical-chemical property was performed, and preparation of instant curdling soybean curd powder was given.