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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.3利用脱皮大豆制备高膳食纤维豆浆和豆腐的研究11,21,2崔峻，叶发银，赵国华（1.西南大学食品科学学院，重庆400715）（2.重庆市特色食品工程技术研究中心，重庆400715）摘要：传统豆制品生产过程中排出的豆渣是一种利用率低且成本低廉的膳食纤维来源。选用去皮大豆，采用保留豆渣的方式生产高膳食纤维豆浆和豆腐，研究均质条件对其理化性质和品质的影响。结果表明，高压均质豆浆（Highpressurehomogenizedsoymilk,HPHS）的总膳食纤维、脂肪和
2、黄酮含量均高于传统过滤豆浆（Filteredsoymilk,FS），蛋白质含量低于FS；与FS相比，HPHS的颗粒粒径和分布范围较大，稳定性较差，但这些指标随均质强度的提升而得到明显改善，稳定性也随之增加，而加热会增大粒径和分布范围并降低稳定性；高膳食纤维豆腐（Highdietaryfibercontenttofu,HDFT）的硬度、弹性和咀嚼性随着均质强度提高呈先升高后下降的趋势，其中均质条件为30MPa+35MPa与普通豆腐（Normaltofu,NT）质构性能最接近，而加热会导致豆腐的质构参数降低；NT比HDFT拥有更为紧密有序、孔洞更少的微观三维结构，但用
3、30MPa+35MPa制作的HDFT比其它HDFT拥有较好的且接近NT的微观三维结构。关键词：豆渣；膳食纤维；豆浆；豆腐；质构文章篇号：1673-9078(2016)3-164-169DOI:10.13982/j.mfst.1673-9078.2016.3.027PreparationofHighFiberContentSoymilkandTofuUsingDehuskedSoybean11,21,2CUIJun,YEFa-yin,ZHAOGuo-hua(1.CollegeofFoodScience,SouthwestUniversity,Chongqing400
4、715,China)(2.FoodEngineeringandTechnologyResearchCentreofChongqing,Chongqing400715,China)Abstract:Okara,producedusingtraditionalproductionprocessesfromsoybeanproducts,isanidealdietaryfibersourcewithalowcost;however,okaraisnotwidelyusedbyconsumers.Inthisstudy,dehuskedsoybeanwasusedasra
5、wmaterialtoproducehighdietaryfibercontenttofu(HDFT)andsoymilk,andtheeffectsofhomogenizationconditionsonthephysicochemicalpropertiesandqualitiesoftheproductswereevaluated.Theresultsshowedthatthetotaldietary,fat,andflavonoidcontentsinhigh-pressurehomogenizedsoymilk(HPHS)weresignificantl
6、yhigherthanthoseinfilteredsoymilk(FS),whereastheproteincontentinHPHSwaslowerthanthatinFS.ComparedwithFS,thedehuskedHPHSshowedmuchlargerparticlesizeanddistributionrange,andlowerstability.However,theseindicesmaysignificantlyimprovewithincreasedhomogenizationpressure.Afterthermaltreatmen
7、t,theparticlesizeanddistributionrangeofthesoymilkswereincreased,whilethestabilitiesweredecreased.Ashomogenizationpressureincreased,thehardness,springiness,andchewinessofHDFTinitiallyincreasedbutthendecreased.Tofupreparedunderthehomogenizationconditionof30MPa+35MPashowedasimilartexture
8、profi
