热风干燥温度对大豆植物蛋白提取得率及加工品质影响

梁璋成; 王红丽; 何志刚; 窦芳娇; 林晓姿

doi:10.19303/j.issn.1008-0384.2019.09.014

热风干燥温度对大豆植物蛋白提取得率及加工品质影响

doi: 10.19303/j.issn.1008-0384.2019.09.014

梁璋成^{1, 2,},
王红丽^{1, 2},
何志刚^{1, 2},
窦芳娇^{1, 2},
林晓姿^{1, 2, ,}

1.
福建省农业科学院农业工程技术研究所，福建　福州　350003
2.
福建省农产品（食品）加工重点实验室，福建　福州　350003

基金项目: 福建省科技计划区域发展项目（2019N3008）

详细信息

作者简介:
梁璋成（1985−），男，硕士，助理研究员，主要从事农产品加工及食品发酵研究（E-mail：supper3231@163.com）

通讯作者:
林晓姿（1970−），女，研究员，主要从事农产品贮藏与加工方面的研究（E-mail：njgzx@163.com）

中图分类号: TS 205.1
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- 被引次数: 0
出版历程
- 收稿日期: 2018-08-10
- 修回日期: 2019-04-14
- 刊出日期: 2019-09-01

Effects of Hot-air Drying Temperature on Protein Extraction and Quality of Soybeans

LIANG Zhang-cheng^{1, 2
,},
WANG Hong-li^{1, 2},
HE Zhi-gang^{1, 2},
DOU Fang-jiao^{1, 2},
LIN Xiao-zi^{1, 2
, ,}

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
2.
Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian　350003, China

摘要

摘要: 目的探讨大豆热风干燥温度对大豆加工品质的影响，为高品质大豆加工产品的研制提供理论基础。方法以东北大豆为原料，经50、60、70、80、90、100℃干燥10 min后机磨脱皮，以未热风干燥大豆为对照，检测大豆水分含量和脱皮率、蛋白提取率、脂肪氧化酶活力（LOX）及感官评价等指标，分析热风干燥温度对大豆加工品质的影响。结果随着热风干燥温度的提高，大豆含水量、蛋白提取率呈下降趋势，脱皮率呈先快速上升后趋于平缓的趋势，LOX酶活逐渐降低，豆腥味逐渐减弱而炒豆香气逐渐增加。结论研究认为适宜热风干燥温度为80℃。此条件下干燥10 min，大豆脱皮率达99.61%，植物蛋白提取得率为90.64%，豆腥味减弱并出现淡淡的炒豆香。LOX酶活虽受部分抑制，但仍保持较高的水平，在热风干燥工序未能达到完全饨化酶的效果。
- 热风干燥 /
- 温度 /
- 大豆 /
- 脱皮 /
- 蛋白提取得率 /
- 风味
Abstract: Objective Effects of hot-air drying temperature on protein extraction and quality of soybeans were studied for a process design. Method The moisture content, dehulling efficiency, protein extraction rate, lipoxygenase activity, and sensory quality of the Northeast soybeans mechanically dehulled after heating with hot-air at 50, 60, 70, 80, 90℃ for 10 min were compared with those of the non-hot-air-treated counterparts to evaluate the effects of hot-air temperature on the process and product quality. Results With the increasing hot-air temperature, the moisture content and protein extraction rate of the soybeans decreased, the effective dehulling percentage increased significantly then leveled off, and the beany note diminished gradually accompanied by an increased fried soybeans aroma. conclusion The optimum hot-air drying for the soybeans was determined to be 80℃ for 10 min to yield a 99.61% dehulling rate, a 90.64% protein extraction, and a fading beany but a faint fried beans aroma. The lipoxygenase activity in the heated soybeans was partially inhibited but remained substantially high indicating the applied temperature/time was insufficient to fully inactive the enzyme.
- hot air drying /
- temperature /
- soybean /
- dehulling /
- protein extraction rate /
- flavor

HTML全文

图 1 热风干燥温度对大豆水分含量及脱皮率的影响

Figure 1. Effect of hot-air temperature on moisture content and dehulling rate of soybeans

下载: 全尺寸图片幻灯片

图 2 热风干燥温度对脂肪氧化酶活力的影响

Figure 2. Effect of hot-air temperature on lipoxygenase activity in heated soybeans

下载: 全尺寸图片幻灯片

图 3 热风干燥温度对大豆植物蛋白提取得率和风味感官评价的影响

Figure 3. Effect of hot-air temperature on protein extraction and sensory quality of heated soybeans

下载: 全尺寸图片幻灯片

表 1 感官评价参考指标

Table 1. Reference indices for sensory evaluation on soybeans

标准 Standard	得分 Score
香味浓郁、无豆腥味 Fragment, off-flavor in soybean	9.0−10.0
香味较淡，稍有豆腥味 Light fragment, light flavor in soybean	7.0−8.9
无香味，有明显豆腥味 No fragrance, flavor in soybean	5.0−6.9
豆腥味较重 High flavor in soybean	0−4.9

下载: 导出CSV

表 2 不同热风干燥温度下大豆的风味感官描述

Table 2. Description of sensory quality of soybeans processed under different hot-air temperatures

热风干燥温度 Temperature/℃	感官描述 Sensory description
CK	豆腥味较重 High flavor in soybean
50	有明显豆腥味 Flavor in soybean
60	有淡淡炒豆香味，豆腥味较淡 Light fried soybean flavor, light flavor in soybean
70	有淡淡炒豆香味，豆腥味较淡 Light fried soybean flavor, light flavor in soybean
80	有淡淡炒豆香味，豆腥味较淡 Light fried soybean flavor, light flavor in soybean
90	炒豆香味较浓，有淡淡豆腥味 High fried soybean flavor, light flavor in soybean
100	炒豆香味明显，几乎无豆腥味 Fried soybean flavor, off-flavor in soybean

下载: 导出CSV

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