二次浆渣共熟制浆工艺优化研究

摘要

In order to increase the extraction rate of soybean protein and the content of polysaccharide in soybean milk,the soy milk dregs repeated curing process was optimized to improve the quality of tofu.The results showed that the optimum curing process were the ratio of the first soy milk and second soybean milk 6∶2 (V∶ V),the ratio of first dregs and water 1∶2 (g∶ml),heating temperature of mixed soybean milk 95 ℃ and time 3 min.Under the optimum curing process,the sensory evaluation score of tofu was 79.33±0.47,the protein content was (7.43±0.05) g/100 g,and the other indexes were good.%该试验通过对二次浆渣共熟制浆工艺进行优化,以期提高大豆蛋白质的提取率及豆浆中多糖的含量,使豆腐的品质得到提高.结果表明,优化后的最佳工艺条件为一浆和二浆配比6∶2(Ⅴ∶Ⅴ),一渣和水配比1∶2(g∶mL),混合豆浆加热温度95℃,混合豆浆加热时间3 min.在此条件下,制得的豆腐感官评分为(79.33±0.47)分,蛋白质含量为(7.43±0.05) g/100g,其他指标均良好.