摘要
豆渣作为大豆副产品之一,富含膳食纤维、皂苷、异黄酮等营养活性成分,但由于口感粗糙,开发利用程度较低,造成了资源浪费。以红糖和豆渣为原料,制备一种红糖豆渣食品。在单因素试验和响应面试验基础上得出最佳工艺为蒸煮时间30 min,豆渣用量75.8 g,大豆油用量4.8 g,红糖用量19.4 g,在此条件下,得到红糖豆渣食品的咀嚼指数为49.69,感官评价达到90.06分,产品香味浓郁、口感爽滑,组织均匀细腻、甜度适中。
Okara as one of the by-products of soybeans is rich in nutrient active ingredients such as dietary fiber,saponins,isoflavones,etc.However,due to the rough taste,the degree of development and utilization is low,resulting in a waste of resources.In this experiment,brown sugar and okara were used as raw materials to prepare a brown sugar okara food.The best process of brown sugar okara food was optimized under this single factor experiment and response surface design method:the addition of okara 75.8 g of food,the addition of soybean oil 4.8 g of food,the addition of brown sugar 19.4 g of food,the cooking time of soybeans 30 min,and the chewing index of brown sugar okara food was 49.69.The product obtained under this process had rich fragrance,smooth taste,even and delicate tissue,moderate sweetness,and sensory evaluation reaching 90.06 points.
作者
周钰皖
张英明
高洁
宋继博
李雪
ZHOU Yuwan;ZHANG Yingming;GAO Jie;SONG Jibo;LI Xue(College of Food Engineering,Anhui Science and Technology University,Chuzhou,Anhui 233100,China)
出处
《农产品加工》
2021年第9期39-42,47,共5页
Farm Products Processing
基金
大学生创新创业项目(2018S10879042)。
关键词
豆渣
红糖
副产物
加工工艺
okara
red sugar
soybean residue food
processing technology
