大豆浸泡产豆乳工艺条件的优化

目的]优化大豆浸泡工艺。方法]在采用单因素试验研究不同豆水比、水质,浸泡温度、时间以及pH等因素对豆乳饮料的感官质量和理化指标影响的基础上,采用正交试验研究不同浸泡时间、温度及pH对豆乳饮料产品质量的影响。结果]以软水浸泡、豆水比1∶2、浸泡时间7～9 h、浸泡温度20～30℃、浸泡水pH 7.5～8.5时,豆乳中的蛋白含量较高。正交试验结果表明：影响浸泡豆乳蛋白质含量的主次因素为温度、pH、浸泡时间;最佳浸泡工艺条件为温度25℃,pH 8.5,浸泡时间8 h。结论]优化所得大豆浸泡工艺条件为优质豆乳的工业化生产奠定了基础。

Optimization of Soybean Soaking Process for Producing Soymilk Beverages

Objective] The study aimed to optimize the process of soybean soaking.Method] The single-factor tests were carried out to study the effect of different soybean-water ratio,water quality,soaking temperature,soaking time and pH value on the sensory quality,physical and chemical indicators of soymilk beverages;under this basis,the orthogonal experiments were adopted to study the effect of different soaking temperature,soaking time and pH value on the quality of soymilk beverages.Result] The single factor te...