低耗水管道化制浆对豆渣理化特性的影响

Effects of low-water pulping technology on physicochemical properties of soybean dregs

通过分析豆渣的基本组分、微生物、粒径、固体形貌和理化特性,研究低耗水管道化制浆技术对豆渣膳食纤维及理化特性的影响。结果表明,新型低耗水浸泡技术结合管道磨制得的豆渣可溶性膳食纤维含量最高(0.66 g/100 g),微生物污染低(4.2×10^4cfu/g),平均粒径相对较小(421.0μm),粒径分布较窄,豆渣呈疏松多孔的有序三维结构,具有良好的持水性(8.23g/100g)和膨胀性(23.98g/100 g)。该技术可有效降低粒径,改善豆渣的品质,为豆渣的高值化利用打下了较好的基础。

The effects of low-water pulping technology on dietary fiber and physicochemical characteristics of soybean dregs were been studied. Soybean dregs processed by low-water pulping technology have a higher soluble dietary fiber content(0.66 g/100 g) and lower microbial contamination(4.2×10^4 cfu/g). The new technology could reduce average particle size(421 μm) significantly, which make dregs have a porous structure and enhance the water holding capacity(8.23 g/100 g)and dilatability(23.98 g/100 g). Soybean dregs produced by low-water pulping technology taste finesse and rich in dietary fiber, which was a good material in food industry.