摘 要：本实验以植物蛋白源大豆为主要原料，经去除豆腥、磨浆、调配、均质、杀菌、冷却等主要工序，加入直投菌种发酵，并干燥制成发酵豆奶粉。发酵豆奶粉不仅对人体有多方面益处，而且易于保存和食用。为去除大豆的豆腥味，探讨了大豆的湿热磨浆方法。酸度依照国家标准GB/T5409方法测定。脲酶活性的测定方法采用尿素—酚红快速测定法。用正交试验优化方法确定发酵酸豆奶配方的最优方案，发酵豆奶感官质量用感官评价方法评价，对鼓风干燥、真空干燥、冷冻干燥三种方法进行比较研究。结果确定大豆脱腥方法为热磨浆方法，最佳工艺条件为第一次浸泡温度98℃，浸泡时间4min；第二次在80℃时，大豆和水的比例为1∶3的条件下的0.5%NaHCO3溶液中，浸泡30min；然后用沸水磨浆，磨浆时大豆和水的比例为1∶7，豆浆的去腥效果最好。经国标测量得，发酵6h左右，酸度为60—70°T；发酵豆奶粉脲酶检测无活性，即为阴性。经过酸豆奶配方正交实验方案的优化，灭菌冷却后，加入7%的蔗糖，乳酸菌接种量0.015%，卡拉胶0.1%；发酵温度为42.5℃，发酵6h，发酵后生产出的酸豆奶，其感官质量好，可接受性强。经过探讨鼓风干燥、真空干燥、冷冻干燥等三种干燥方法的优缺点，得出冷冻干燥效果最好，产品外观优良。
关键词 植物蛋白；工艺；去腥；发酵豆奶粉；干燥
Abstract：In this experiment, plant protein source with soybean as main raw materials, after remove beany flavor, pulping, deployment, homogeneous, sterilization, cooling and other major working procedure, to direct investment bacterial species, fermentation and drying made fermented soy. Fermented soy not only has various benefits to human body, but also easy to preserve and to eat. For removal of soy bean, soybean hot and humid pulping method are discussed. Acidity, in accordance with national standards GB/T5409-85 method for determining. The determination of urease activity methods using urea - quick determination method of phenol red. Acid fermented soy milk formula were determined by orthogonal test optimization method of the optimal solution, and sensory quality of fermented soy milk using sensory evaluation method, the drum wind drying, vacuum drying, freeze drying, a comparison of three methods. Results determine deodorization methods for thermal pulping of soybean, the best process conditions for the first time soaking temperature 98 ℃, the immersion time 4 min; For the second time at 80 ℃, soybean and water ratio of 1:3, in 0.5%NaHCO3 solution under the condition of soaking 40 min; Then use boiling water of pulping, pulping of soybeans and the water ratio is 1:7, soya-bean milk to red in the best effect. Acidity determination method, about 6 h in fermentation, acidity is 60-70 ° T; Fermented soy urease to detect no activity, that is negative. Via orthogonal experiment scheme of sour soybean milk formula optimization, sterilization after cooling, add 7% of sucrose, lactobacillus inoculation quantity 0.015%, carrageenan 0.1%; Fermentation temperature is 42.5 ℃, 6 h of fermentation, the fermentation output after the acid soy milk, its senses are of good quality and acceptable. Discussed drum wind drying, vacuum drying, freeze drying, etc. The advantages and disadvantages of three methods of drying, freeze drying effect best and product appearance is good.
Keywords plant proteins technology deodorization fermented soybean milk powder drying
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