摘要
通过单因素和正交试验研究了加热时间、pH及蔗糖添加量对豆渣持水率、膨胀率和黏度的影响。结果表明:正交试验得到豆渣的最佳处理条件为:118℃加热15 min,pH3,蔗糖添加量为豆渣质量的20%。用改性后的豆渣替代鱼糜制成鱼丸,最大替代量为25%。
The main component of okara is dietary fiber.The physicochemical property of okara such as swelling capacity,water retention capacity and viscosity are less understood,which limit the application of okara.The purpose of this experiment is to improve physicochemical property of okara,we conducted it by heating at 118℃,regulating pH and adding sucrose,compared with control group,water retention capacity increased 4.96 g·g-1,swelling capacity increased 4.51 mL·g-1 and viscosity increased 849 mPa·s.The result of orthogonal experiment demonstrated that the ideal condition was heating for 15 min,pH 3,the amount of sucrose was 20%.We added modified okara to sumiri production,the most amount of replacement was 25%.
出处
《大豆科学》
CAS
CSCD
北大核心
2011年第1期147-149,共3页
Soybean Science
基金
国家自然科学基金资助项目(30700064)
关键词
豆渣
加热时间
PH
加糖量
理化性质
Okara
Heating period
pH
Sucrose amount
Physicochemical property