响应面法优化豆浆结垢量加工工艺及其特性分析

Optimization of Soybean Milk Fouling Process by Response Surface Methodology and Its Characteristics Analysis

为了探究豆浆加热过程中产生结垢的影响因素,本研究采用徐豆4号大豆为原料,通过单因素试验和响应面试验探讨豆浆酸碱性、加热功率、预热温度、搅拌速度对豆浆加热过程中产生结垢量的影响。探讨豆浆加工过程中产生最低结垢量的工艺条件。进一步以此工艺加工的豆浆为原料加工内酯豆腐,并对其质构特性和感官特性进行分析。结果表明:豆浆加工过程中产生的最低结垢量的工艺条件为:豆浆pH6.95、加热功率为1 600 W、预热温度为89℃、搅拌速度为498 r·min^(-1),豆浆生成的结垢量为2 011.3 mg。质构特性和感官评定对比分析表明:该加工工艺组合可制得硬度适中、弹性较足、黏性较好、颜色白嫩和豆腐感纯正的内酯豆腐。

In order to explore the influencing factors of scaling in the heating process of soybean milk, Xudou 4 soybean was used as raw material in this study. The effects of acidity and alkalinity of soybean milk, heating power, preheating temperature and stirring speed on the amount of scaling in the heating process of soybean milk were investigated by single factor experiment and response surface experiment in order to discuss technological conditions of the lowest scaling amount. Further based on this soymilk we made lactone tofu, took on texture characteristics and sensory characteristics analysis. The results showed that the process conditions for the lowest amount of scaling generated during the processing of soybean milk were as follows: The pH of soybean milk was 6.95, the preheating temperature was 89 ℃, and the stirring speed was 498 r·min^(-1). The amount of scaling generated by soybean milk reached 2 011.3 mg. The comparative analysis of texture characteristics and sensory evaluation showed that the processing technology could produce lactone tofu with moderate hardness, sufficient elasticity, good viscosity, white tender color and pure tofu.