豆皮粉营养风味改良剂的制备及其应用

为改善国内豆皮资源大量浪费与研究深度不够的现状,寻求简便、低成本方法使豆皮高值化。通过焙烤制备豆皮粉风味改良剂,由正交试验优化工艺条件,并将豆皮粉添加到面包中,进行感官评定和持水性测定。通过正交试验,确定制备豆皮粉风味改良剂的最佳工艺条件为烘烤温度180℃,烘烤时间10 min,粉碎细度200目;通过感官评定和核磁共振CPMG实验发现,豆皮粉添加量为2%时的面包具有大豆特有的香味,弾柔性好,有嚼劲,同时持水性较好。制备的改良剂具有大豆特有豆香味,富含膳食纤维,颜色、细度与高筋面粉相近,适量添加可改善面包品质,可以作为营养风味改良剂添加到面包等食品中。

Preparation and Application of soybean hulls powder

The aims were to solve the waste of domestic soybean hulls and in-depth study, and seek new simple, low-cost method for increasing the value of soybean. Preparing soybean hulls powder by baking and through orthogonal experiment to optimize the process conditions, and then add it to bread; sensory evaluation and water holding capacity determination were conducted. Through orthogonal test, the optimum conditions of soybean hulls powder were obtained as follows： baking temperature 180℃, baking time 10 rain; Through sensory evaluation and NMR CPMG, bread added with 2% soybean hulls powder have special aroma of soybean, better sensory quality and water holding capacity. The improver had special aroma of soybean and rich in dietary fiber, color and fineness close to high-gluten flour, appropriate amount can improve the quality of bread, therefore, it could be applied to food like bread and so on.