摘要
为了研究超声波处理对低嘌呤脱脂豆浆溶解性、保水性及黏度的影响,以脱脂豆粕为原料,采用超声波法,通过单因素及正交试验,研究最佳超声波处理条件。研究结果表明,最佳超声波处理条件为超声功率315 W、超声时间40 min、超声温度60℃,此条件下的黏度为1.4 mPa·s、保水性为81.83%、溶解性为58.15%。超声波处理的溶解性比未经超声波处理提高了22.35%。因此,超声波处理能显著提高低嘌呤脱脂豆浆的溶解性及低嘌呤脱脂豆腐的保水性,降低低嘌呤脱脂豆浆的黏度。
In order to study the effect of ultrasonic treatment on solubility, water retention and viscosity of low purine defatted soybean milk, take defatted soybean powder was as raw materials by using ultrasonic treatment meth- od, single factor and orthogonal experiment were used to get the best ultrasonic treatment conditions. The optimized ultrasonic treatment conditions were ultrasonic power of 315 W, ultrasonic time of 40 min, ultrasonic temperature of 60 ℃. In this condition, viscosity was 1.4 mPa · s, water retention was 81.83% , and solubility was 58.15%. Sol- ubility by ultrasonic treatment was increased by 22.35% than tby unuhrasonic treatment. Therefore, ultrasonic treat- ment could improve the solubility of low purine defatted soybean milk and the water retention of low purine defatted Tofu and reduce the viscosity of low purine soybean milk.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第7期104-107,110,共5页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江八一农垦大学博士启动基金(校启B2005-14)
黑龙江省研究生创新科研项目(YJSCX2011-261HLJ)
关键词
超声波处理
低嘌呤
黏度
溶解性
保水性
ultrasonic treatment, low purine, viscosity, solubility, water retention