摘要
研究了不同旋转闪蒸干燥温度（120~180℃）对豆渣水分含量、蛋白质含量、抗氧化活性、抗营养因子、颜色等品质的影响,以真空冷冻干燥豆渣为对照实验。结果表明,与真空冷冻干燥相比,旋转闪蒸干燥缩短了干燥时间,降低了豆渣的蛋白质含量、抗氧化活性、胰蛋白酶抑制剂活性和脲酶活性,导致了豆渣色泽发暗偏红偏黄。随温度的升高,豆渣颜色越黄,180℃脲酶活性降低最多,但温度变化对蛋白质含量、胰蛋白酶抑制剂活性、色泽亮度（L＊）、抗氧化活性无显著性影响。本研究确定120℃比之150、180℃更适合豆渣旋转闪蒸干燥,验证了豆渣旋转闪蒸干燥的可行性,为进一步应用提供了理论基础。
In this paper,the spin flash drying technology was applied for okara drying,and the effects of the drying temperatures（120-180 ℃）on moisture content,protein content,antioxidant activity,color,trypsin inhibitor and urease activity were studried,and vacuum freeze-drying okara was as the control.The results showed that,compared with the vacuum freeze-drying,spin flash drying shortened drying time,and decreased the protein content,antioxidant activity,trypsin inhibitor activity and urease activity of okara.The spin flash drying okara showed more dark,red and yellow.Temperatures presented significant effects on moisture content,urease activity,chroma a＊ and b ＊ value.Higher temperature contributed to lower moisture content and more yellow color.Highest urease activity loss occurred at 180 ℃.Temperatures had no significant effects on protein content,trypsin inhibitor activity,antioxidant activity and lightness（L＊）.This study proved the feasibility of okara spin flash drying and provided theoretical basis for the industrial applications.
出处
《上海交通大学学报（农业科学版）》
2016年第2期90-94,共5页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
丰益(上海)生物技术研发中心有限公司资助(2014)
关键词
豆渣
旋转闪蒸干燥
抗营养因子
温度
抗氧化活性
okara
spin flash drying
antinutritional factor
temperature
antioxidant activity
