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投稿时间：2018-10-11
投稿时间：2018-10-11
中文摘要: 以豆浆粒径为考察指标优化酶法制备全豆豆浆的工艺。试验采用脱皮大豆为原料，使用纤维素酶对豆浆进行酶解，通过响应面法对酶解时间、酶解温度和加酶量等进行优化。结果表明：最佳酶解温度为50.00 ℃，酶解时间为3.50 h，加酶量为底物干物质的2.50%。结果表明采用最优工艺获得全豆豆浆中位径（D50）为16.09 μm，90%通过率（D90）为（57.17±0.31）μm。与未加酶的全豆豆浆（D50 63.54 μm，D90 115.70 μm）比较，D50 缩小了 3.95 倍，D90 缩小了 2.02 倍。
Abstract:The process of enzymatic preparation of whole soybean milk was optimized by using the particle size of soybean milk as an indicator.The experiment used peeled soybean as raw material，enzymatic hydrolysis of soybean milk by cellulase，and optimization of enzymatic hydrolysis time，enzymatic hydrolysis temperature and enzyme addition amount by response surface method.The results showed that the optimal enzymatic hydrolysis temperature was 50.00 ℃，the enzymatic hydrolysis time was 3.50 h，and the amount of enzyme added was 2.50 %of the substrate dry matter.The results showed that the optimal process was to obtain a median diameter D50 of 16.09 μm and a 90 % pass rate of D90 of （57.17±0.31）μm.Compared with the unenzymed whole bean milk（D50 63.54 μm，D90 115.70 μm），the D50 was reduced by 3.95 times and the D90 was reduced by 2.02 times.
keywords: particle size enzymatic hydrolysis whole soybean milk wet ultrafine crushing response surface
文章编号：201923021 中图分类号： 文献标志码：
基金项目:国家大豆产业技术体系（CARS-04-PS24）；吉林省教育厅重点研究项目（JJKH20170302KJ）
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