Beany Note Reduction and Overall Quality Improvement on Soymilk by Optimized Processing
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摘要:
目的 研究协同控制复水参数及隔氧磨浆对脂肪氧化酶活力及豆浆风味等品质的影响,为开发高品质大豆饮品提供理论与技术支持。 方法 比较大豆复水条件、磨浆温度、隔氧磨浆等因子对豆浆脂肪氧化酶活力的抑制效果,获得较优的工艺参数。以此工艺参数为基础,研究协同控制隔氧磨浆对去除豆腥味以及提高豆浆色泽、风味等综合品质的影响。 结果 (1)大豆复水温度是影响脂肪氧化酶活力的主要因素,热碱(80 ℃、pH 9)复水协同隔氧磨浆处理工艺对脂肪氧化酶活力的抑制效果最佳,脂肪氧化酶活力仅为100±2.5 U·mL−1;(2)在上述所得的最优复水条件下,不同隔氧磨浆温度对大豆脂肪氧化酶活力的影响并不显著,因此磨浆温度并非抑制脂肪氧化酶活力的关键因子;(3)与室温复水非隔氧磨浆比较,隔氧磨浆制得的豆浆脂肪氧化酶活力降低了99.67%,总黄酮含量提高了24.77%,豆腥味明显去除,豆浆亮度、风味等综合品质明显提升,最优处理参数协同隔氧磨浆的方式去除豆腥味效果最好,豆浆综合品质最佳。 结论 大豆以浸泡液温度80 ℃、pH 9、浸泡时间60 min的复水工艺协同隔氧磨浆工艺制得的豆浆腥味最低,综合品质最好,本研究对高品质大豆饮品的开发具有重要的意义。 Abstract:Objective Study the effects of coordinated control of rehydration parameters and oxygen-isolating refining on lipoxygenase activity and soybean milk flavor, and provide theoretical and technical support for the development of high-quality soybean drinks. Method The inhibition effects of factors such as rehydration conditions, refining temperature and oxygen-isolating refining on soybean milk lipoxygenase activity were compared, and the better process parameters were obtained. Based on the process parameters, the effect of coordinated control of oxygen-isolating refining on the removal of beany flavor and the color and flavor of soy milk was studied. Result (1) Rehydration temperature is the main factor affecting the activity of lipoxygenase in soybean, the hot alkali (80 ℃, pH 9) rehydration and oxygen-isolating refining treatment process has the best effect on the inhibition of lipoxygenase activity. The activity of lipoxygenase is only 100±2.5 U·mL−1; (2) Under the optimal rehydration conditions obtained in (1), the effect of different oxygen-isolating refining temperatures on soybean lipoxygenase activity is not significant. Therefore, refining temperature is not the key factor to inhibit the activity of lipoxygenase; (3) Compared with oxygen refining at room temperature, the lipoxygenase activity of soymilk prepared by oxygen-isolating refining is reduced by 99.67%, the total flavonoid content is increased by 24.77%, the beany smell is obviously removed, and the comprehensive quality of soy milk, such as brightness and flavor, was also significantly improved. So the optimal processing parameters combined with oxygen-isolating refining has the best effect in removing the beany flavor and improving the comprehensive quality of soy milk. Conclusion The results showed that under the cooperation of oxygen-isolating refining process, the lowest beany flavor and the best comprehensive quality were obtained by the process of rehydration with 80 ℃ soaking temperature, pH 9 and 60 min soaking time. This research is of great significance to the development of high-quality soybean beverages. -
Key words:
- soybean /
- rehydration process /
- oxygen-isolating refining /
- lipoxygenase /
- soybean milk quality
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表 1 大豆复水工艺和隔氧磨浆对脂肪氧化酶活力的影响
Table 1. Effect of soybean rehydration conditions on lipoxygenase activity in soymilk prepared by optimized process
处理
Group磨浆条件
Refining conditions浸泡复水条件
Soaking and rehydration conditions脂肪氧化酶活力
Lipoxygenase activity/(U·mL−1)水温 Water temperature/℃ pH 1 隔氧磨浆 Oxygen-isolating refining 80 6.7 240±7.1 Cc 2 隔氧磨浆 Oxygen-isolating refining 25 6.7 18 180±91.9 Bb 3 隔氧磨浆 Oxygen-isolating refining 80 9.0 100±2.5 Dd CK 非隔氧磨浆 Oxygen refining 25 6.7 30 060±0.0 Aa 注:表中数据为平均值±标准差;同列数据后不同大写字母表示差异极显著(P<0.01),不同小写字母表示差异显著(P<0.05)。表2~4同。
Note: Data are mean±standard deviation; those with different capitalized letters indicate significant differences at P<0.01; and, those with different lowercase letters significant differences at P<0.05. "—" means no germination. Same for Tables 2–4.表 2 隔氧磨浆温度对脂肪氧化酶活力的影响
Table 2. Effect of grinding temperature on lipoxygenase activity in soymilk
磨浆温度
Refining temperature/℃脂肪氧化酶活力
Lipoxygenase activity/(U·mL−1)40 95.0±5.0 Aa 50 97.1±3.0 Aa 60 103.2±3.1 Aa 70 100.0±0.2 Aa 80 105.3±5.4 Aa 表 3 隔氧与非隔氧磨浆对脂肪氧化酶活力与品质的影响
Table 3. Effects of vacuum-grinding on lipoxygenase activity and quality of soymilk
处理 磨浆方式
Refining conditions浸泡复水条件
Soaking and rehydration conditions脂肪氧化酶活力
Lipoxygenase activity/
(U·mL−1)蛋白质提取得率
Protein extraction yield/
%总黄酮含量
Total flavonoid content/
(mg·kg−1)水温
Water temperature/℃pH CK 非隔氧磨浆
Oxygen refining25 6.7 30 060±0.0 Aa 92.3±1.0 Aa 468.7±10.0 Cc A 非隔氧磨浆
Oxygen refining80 9.0 150±3.0 Bb 90.8±1.0 Aa 646.2±5.1 Aa B 隔氧磨浆
Oxygen-isolating refining80 9.0 100±2.5 Cc 90.3±1.5 Aa 584.8±7.9 Bb 表 4 隔氧磨浆对豆浆Lab色度指标的测定
Table 4. Determination of Lab Color Index of Soy Milk with Oxygen-isolated Refining
处理
Group磨浆方式
Refining conditionsLab色度 Lab Chroma L* a* b* △L △a △b CK 非隔氧磨浆 Oxygen refining 58.69±0.08 Cc −2.68±0.00 Aa 3.20±0.08 Bb 25.56±0.06 Cc −1.90±0.01 Aa 2.60±0.11 Bb A 非隔氧磨浆 Oxygen refining 59.47±0.16 Bb −2.75±0.04 Bb 3.84±0.08 Aa 26.34±0.16 Bb −1.97±0.04 Aa 3.24±0.07 Aa B 隔氧磨浆 Oxygen-isolating refining 61.00±0.03 Aa −2.87±0.02 Cc 3.81±0.04 Aa 27.88±0.03 Aa −2.09±0.02 Bb 3.21±0.04 Aab 注:(1)表中各处理磨浆方式与表3对应,表5~6同。(2)对照组色度值:L*=33.13,a*=−0.78,b*=0.60。
Note: (1) The refining method of each treatment in the table corresponds to Table 3, and Tables 5 to 6 are the same. (2) Chromaticity of control group: L*=33.13, a*=−0.78, b*=0.60.表 5 豆浆隔氧与非隔氧磨浆感官评价结果
Table 5. Sensory evaluation on soymilk
处理 Group 豆腥味 Beany 色泽 Color 滋味 Taste 综合评价 Comprehensive evaluation 上 Top 中 Middle 下 Bottom 上 Top 中 Middle 下 Bottom 上 Top 中 Middle 下 Bottom 上 Top 中 Middle 下 Bottom CK 1 3 6 6 2 2 4 5 1 3 2 5 A 9 0 1 7 3 0 8 2 0 6 4 0 B 9 1 0 5 4 1 8 2 0 8 2 0 表 6 豆浆隔氧与非隔氧磨浆感官评价模糊变换结果
Table 6. Fuzzy transformation on sensory evaluation of soymilk
编号 Number 磨浆方式 Refining conditions 上 Top 中 Middle 下 Bottom CK 非隔氧磨浆 Oxygen refining 0.290 0 0.290 0 0.420 0 A 非隔氧磨浆 Oxygen refining 0.740 0 0.230 0 0.030 0 B 隔氧磨浆 Oxygen-isolating refining 0.800 0 0.190 0 0.010 0 -
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