摘要
豆乳在浓缩时，随着豆乳固形物的增加，粘度也急剧增加。降低浓缩豆乳的粘度是制造速溶豆粉，大豆炼乳的技术关键。探讨了反复抽提法，加抗坏血酸法，酶解法的效果，分析了粘度的形成机理和影响因素，结果认为采取适度分解豆乳中的蛋白质，调整ＰＨ，并加以高温短时处理，可有效地降低浓缩豆乳的粘度，豆乳风味同时得到改善。
Several methods for decreasing viscosity during concentration of soymilk including repeated extraction, adding Vc and enzymolysis are compared. The possible mechanism and effect of pH and temperature on viscosity control are discussed. Results show that appropriate enzymolysis of protein in soymilk, pH adjustment and high-temperature-short-time treatment can effectively lower the viscosity of concentrated soymilk and improve the flavour of soymik as well.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第10期3-6,共4页
Food Science
关键词
粘度
酶
分解度
高温
浓缩
豆乳
Viscosity Enzyme Decompositio Rate High Temperature
