花生短肽制备功能豆浆工艺的研究

摘要

采用响应面分析法(RSM)研究了料液比、煮浆温度、煮浆时间和花生短肽添加量对功能豆浆感官品质的影响,确定了最佳工艺条件,并比较了添加短肽、未添加短肽和传统豆浆品质特性的影响.结果表明,功能豆浆工艺的最佳条件为:料液比1:7、煮浆温度93℃、煮浆时间10 min、花生短肽添加量1.5 g/100g.按该工艺条件制备的豆浆与传统豆浆感官品质没有显著性差异(p＜0.05),粒度较低为63 μm,蛋白质溶出率无显著性差异(p＜0.05).%The influences of solid-liquid ratio,Boiled pulp temperature,Boiled pulp time and peanut peptides additive amount on the quality of soybean milk have been determined by the method of response surface methodology (RSM) to obtain a suitable technical parameters.The quality of Function soyabean milk was compared with no Add a short peptide soyabean milk and Traditional soyabean milk.Results showed that the appropriate process parameters for Function soyabean milk was solid-liquid ratio1:7,Boiled pulp temperature 93 ℃,Boiled pulp time 15min and peanut peptides additive amount 1.5 g/100g.On the experimental condition,Compared with Traditional soyabean milk and No add peanut peptide soyabean milk and Traditional soyabean milk,there is no significant difference between sensory quality(p ＜ 0.05),Particle size distribution is lower (63 μm),protein leaching rate is no significant difference (p ＜ 0.05).