豆浆生产中提高大豆蛋白质抽出率的研究

Study on the Increase Productivity of Soy Protein extraction Rate of Soya-bean Milk Production

研究豆浆在加工中的可变因素,从而了解影响大豆蛋白质抽出率的可变因素是如何变化的。热是豆浆加工过程中最主要的变化因素之一,它会影响大豆蛋白质提取和消除由于脂肪氧化酶而引起的不愉快风味。从研究的结果看出影响大豆蛋白质抽出率的因素较多,主要有以下几方面：大豆磨碎前的预处理,灭酶与豆的软化工艺是一关键条件;磨浆水温75~80℃,加水比容许条件下（决定于工艺条件及豆乳质量）愈大愈好,磨浆水含碳酸氢钠0.1%~0.2%可获得较高的蛋白质抽出率及风味较好的豆乳;采用二级磨浆工艺（粗磨与均匀粉碎）,保证大豆组织的破碎,这是提高蛋白质抽出率的根本保证。

In order to know the change of the effection of variables factor on the rate of soybean protein extract,the variable factors in the soy milk processingare studied.Thermal processing soybean milk the most important factor in the change,it affect soybean protein recovery and eliminate the Lipoxygenase caused unpleasant flavor.The results show that there are many factors which influence the rate of soybean protein extract,the main as followed： the pretreatment before the soybean grinds;to inactivate the enzyme and bean softening technological is a key condition,the defibrination water temperature is 75~80 ℃ and it is higher is better,high protein extraction rate and good flavor soymilk can be obtairned under the 0.1%~0.2%NaOH.Using the second-level grinding paste technological can ensure to cursh the organization of the soybean,and it is the basic guarantee to increase the rate of soybean protein extract.