摘要
以乳化稳定性和凝胶强度为指标,通过单因素和正交试验,探讨料水比、热处理时间、均质压力、乳化剂等对大豆蛋白凝胶性的影响。结果表明:料水比1∶7 g/m L,热处理温度90℃,时间10 min,单甘酯添加量0.75%,均质压力20 MPa时,凝胶强度为44.691 g,对大豆蛋白凝胶形成的阻碍作用较小。
Using emulsion stability and gel strength as indicator , through single factor and orthogonal experiment, the effect of the ratio of water, treatment time, homogeneous pressure and emulsifier on the soy protein gel properties were investigated. The results showed that water ratio was 1 ∶ 7 g/mL, heat treatment temperature was 90℃, treatment time was 10 min, the amount of monoglycerides was 0.75%and homogeneous pressure 20 MPa, the gel properties was 44.691 g and the effect on hinder the formation of soy protein gel was smaller.
出处
《食品研究与开发》
CAS
北大核心
2015年第13期9-12,共4页
Food Research and Development
基金
长春市科技计划项目(2013179)
关键词
豆浆
凝胶性
乳化稳定性
正交试验
soya-bean milk
gel properties
emulsion stability
orthogonal experiment
