Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress.Based on the average particle and stability of soymilk, single factor and orthogonal experiments were carried out to enhance the parameters of soymilk.Optimum grinding time, material-to-water ratio, and heat preservation time for making of slurry-cooked soymilk were 120 s, 1∶11 (g/mL), and 30 min, respectively.Optimum grinding time, material-to-water ratio, and heat preservation time for making of whole soybean soymilk were 120 s, 1∶12 (g/mL), and 15 min, respectively.Compared with traditional whole soybean soymilk, the average particle size of dry-pulping whole soybean soymilk decreased 66.43%, the content of total soluble solid (TSS) and soluble protein increased 14.41% and 16.57%, respectively.In addition, compared with traditional slurry-cooked technics, the average particle size of dry-pulping slurry-cooked soymilk increased 78.03%, and the content of TSS and soluble protein increased 42.36% and 42.76%, respectively.Finally, there was no significant difference in sensory evaluation between traditional soymilk and dry-pulping soymilk (P<0.05).%采用高速粉碎机对大豆进行干法粉碎制取豆粉,以豆粉为原料分别制作熟浆豆浆和全豆豆浆,省去传统豆浆制作过程中的大豆浸泡工序.以豆浆平均粒径和稳定性为质量指标,通过单因素试验和正交试验,优化了豆浆制作工艺参数.结果表明:熟浆豆浆的最佳工艺参数为大豆粉碎时间120 s、料水比1∶11 (g/mL)、保温时间30 min;全豆豆浆的最佳工艺参数为大豆粉碎时间120 s、料水比1∶12 (g/mL)、保温时间15 min.与传统全豆豆浆相比,干法全豆豆浆的平均粒径降低了66.43%,可溶性固形物以及可溶性蛋白质含量分别提高14.41%和16.57%;与传统熟浆豆浆相比,干法熟浆豆浆的平均粒径提高78.03%,可溶性固形物含量以及可溶性蛋白质含量分别提高42.36%和42.76%.干法工艺所制得的豆浆与传统豆浆相比在感官评价上无显著差异(P<0.05).
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