低豆腥大豆咀嚼片制作工艺最适配方研究

Study on Suitable Technological Formula of Soybean Snack Chewable Tablets with Low Bean Odor

为筛选用于制备低豆腥豆浆的原料大豆品种、探讨制备大豆咀嚼片的主要配方,给黑龙江地区大豆深加工提供新途径,以黑龙江地区种植的4种高蛋白大豆籽粒为材料,采用固相微萃取-气相色谱-质谱联用技术分析豆浆中主要豆腥味挥发性物质的含量,筛选豆腥味较低的大豆品种;采用响应面分析试验,以咀嚼片的硬度和感官评分等为评定指标,确定制作大豆休闲咀嚼片的最优配方。结果显示:筛选出东农56为低豆腥豆浆原料,可采用生浆法制备豆浆,经喷粉处理获得大豆粉后压片处理制作咀嚼片。咀嚼片制作配方为:大豆粉添加量83.523%、木糖醇添加量7.625%、麦芽糊精添加量8.852%,该工艺获得的产品咀嚼性好、感官评分最高。

In order to select soybean materials for the preparation of low bean odor soymilk chewable tablets and probe into the preparation technology, to promote the research and development of soybean deeply processing products in Heilongjiang Province, this study selected the seeds from four high protein soybean varieties planted widely in Heilongjiang Province as materials to prepare soymilk. We used PME-GC-MS(solid phase microextraction gas chromatography mass spectrometry) to analyze the content of main volatile substances in soymilk and screene the soybean varieties with low off-flavor, and determined the optimal formula for processing soybean chewable tablets. The results showed that the soybean variety Dongnong 56 was the most suitable to be used as raw material of milk with low bean odor. We prepared soymilk by raw milk method, and obtained soybean powder by spraying method. And the optimal processing of chewable tablets was 83.523% soybean powder, 7.625% xylitol and 8.852% maltodextrin were added, and the soybean chewable tablets were obtained by pressing. The product obtained by this formula has good chewiness and the highest sensory score.