大豆复水协同隔氧磨浆对脱除豆腥味及提高豆浆综合品质的影响

郭晓菲; 郭琪琪; 何志刚; 梁璋成; 林晓姿

doi:10.19303/j.issn.1008-0384.2020.12.012

大豆复水协同隔氧磨浆对脱除豆腥味及提高豆浆综合品质的影响

doi: 10.19303/j.issn.1008-0384.2020.12.012

郭晓菲^{1, 2,},
郭琪琪^{2, 3},
何志刚^{2, 3},
梁璋成^{2, 3},
林晓姿^{2, 3, ,}

1.
福建农林大学食品科学学院，福建福州 350002
2.
福建省农业科学院农业工程技术研究所，福建福州 350003
3.
福建省农产品（食品）加工重点实验室，福建福州 350003

基金项目: 福建省科技计划区域发展项目（2019N3008）

详细信息

作者简介:
郭晓菲（1996−），女，硕士研究生，研究方向：农产品贮藏与加工（E-mail：skygxf123@163.com）

通讯作者:
林晓姿（1975−），女，研究员，研究方向：农产品贮藏与加工（E-mail：njgzx@163.com）

中图分类号: TS 205.1
计量
- 文章访问数: 376
- HTML全文浏览量: 83
- PDF下载量: 17
- 被引次数: 0
出版历程
- 收稿日期: 2020-05-21
- 修回日期: 2020-09-24
- 刊出日期: 2020-12-31

Beany Note Reduction and Overall Quality Improvement on Soymilk by Optimized Processing

GUO Xiaofei^{1, 2
,},
GUO Qiqi^{2, 3},
HE Zhigang^{2, 3},
LIANG Zhangcheng^{2, 3},
LIN Xiaozi^{2, 3
, ,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
3.
Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian　350003, China

摘要

摘要: 目的研究协同控制复水参数及隔氧磨浆对脂肪氧化酶活力及豆浆风味等品质的影响，为开发高品质大豆饮品提供理论与技术支持。方法比较大豆复水条件、磨浆温度、隔氧磨浆等因子对豆浆脂肪氧化酶活力的抑制效果，获得较优的工艺参数。以此工艺参数为基础，研究协同控制隔氧磨浆对去除豆腥味以及提高豆浆色泽、风味等综合品质的影响。结果（1）大豆复水温度是影响脂肪氧化酶活力的主要因素，热碱（80 ℃、pH 9）复水协同隔氧磨浆处理工艺对脂肪氧化酶活力的抑制效果最佳，脂肪氧化酶活力仅为100±2.5 U·mL⁻¹；（2）在上述所得的最优复水条件下，不同隔氧磨浆温度对大豆脂肪氧化酶活力的影响并不显著，因此磨浆温度并非抑制脂肪氧化酶活力的关键因子；（3）与室温复水非隔氧磨浆比较，隔氧磨浆制得的豆浆脂肪氧化酶活力降低了99.67%，总黄酮含量提高了24.77%，豆腥味明显去除，豆浆亮度、风味等综合品质明显提升，最优处理参数协同隔氧磨浆的方式去除豆腥味效果最好，豆浆综合品质最佳。结论大豆以浸泡液温度80 ℃、pH 9、浸泡时间60 min的复水工艺协同隔氧磨浆工艺制得的豆浆腥味最低，综合品质最好，本研究对高品质大豆饮品的开发具有重要的意义。
- 大豆 /
- 复水工艺 /
- 隔氧磨浆 /
- 脂肪氧化酶 /
- 豆浆品质
Abstract: Objective Study the effects of coordinated control of rehydration parameters and oxygen-isolating refining on lipoxygenase activity and soybean milk flavor, and provide theoretical and technical support for the development of high-quality soybean drinks. Method The inhibition effects of factors such as rehydration conditions, refining temperature and oxygen-isolating refining on soybean milk lipoxygenase activity were compared, and the better process parameters were obtained. Based on the process parameters, the effect of coordinated control of oxygen-isolating refining on the removal of beany flavor and the color and flavor of soy milk was studied. Result (1) Rehydration temperature is the main factor affecting the activity of lipoxygenase in soybean, the hot alkali (80 ℃, pH 9) rehydration and oxygen-isolating refining treatment process has the best effect on the inhibition of lipoxygenase activity. The activity of lipoxygenase is only 100±2.5 U·mL⁻¹; (2) Under the optimal rehydration conditions obtained in (1), the effect of different oxygen-isolating refining temperatures on soybean lipoxygenase activity is not significant. Therefore, refining temperature is not the key factor to inhibit the activity of lipoxygenase; (3) Compared with oxygen refining at room temperature, the lipoxygenase activity of soymilk prepared by oxygen-isolating refining is reduced by 99.67%, the total flavonoid content is increased by 24.77%, the beany smell is obviously removed, and the comprehensive quality of soy milk, such as brightness and flavor, was also significantly improved. So the optimal processing parameters combined with oxygen-isolating refining has the best effect in removing the beany flavor and improving the comprehensive quality of soy milk. Conclusion The results showed that under the cooperation of oxygen-isolating refining process, the lowest beany flavor and the best comprehensive quality were obtained by the process of rehydration with 80 ℃ soaking temperature, pH 9 and 60 min soaking time. This research is of great significance to the development of high-quality soybean beverages.
- soybean /
- rehydration process /
- oxygen-isolating refining /
- lipoxygenase /
- soybean milk quality

HTML全文

表 1 大豆复水工艺和隔氧磨浆对脂肪氧化酶活力的影响

Table 1. Effect of soybean rehydration conditions on lipoxygenase activity in soymilk prepared by optimized process

处理 Group	磨浆条件 Refining conditions	浸泡复水条件 Soaking and rehydration conditions		脂肪氧化酶活力 Lipoxygenase activity/（U·mL⁻¹）
处理 Group	磨浆条件 Refining conditions	水温 Water temperature/℃	pH	脂肪氧化酶活力 Lipoxygenase activity/（U·mL⁻¹）
1	隔氧磨浆 Oxygen-isolating refining	80	6.7	240±7.1 Cc
2	隔氧磨浆 Oxygen-isolating refining	25	6.7	18 180±91.9 Bb
3	隔氧磨浆 Oxygen-isolating refining	80	9.0	100±2.5 Dd
CK	非隔氧磨浆 Oxygen refining	25	6.7	30 060±0.0 Aa
注：表中数据为平均值±标准差；同列数据后不同大写字母表示差异极显著（P＜0.01），不同小写字母表示差异显著（P＜0.05）。表2～4同。 Note: Data are mean±standard deviation; those with different capitalized letters indicate significant differences at P＜0.01; and, those with different lowercase letters significant differences at P＜0.05. "—" means no germination. Same for Tables 2–4.

下载: 导出CSV

表 2 隔氧磨浆温度对脂肪氧化酶活力的影响

Table 2. Effect of grinding temperature on lipoxygenase activity in soymilk

磨浆温度 Refining temperature/℃	脂肪氧化酶活力 Lipoxygenase activity/（U·mL⁻¹）
40	95.0±5.0 Aa
50	97.1±3.0 Aa
60	103.2±3.1 Aa
70	100.0±0.2 Aa
80	105.3±5.4 Aa

下载: 导出CSV

表 3 隔氧与非隔氧磨浆对脂肪氧化酶活力与品质的影响

Table 3. Effects of vacuum-grinding on lipoxygenase activity and quality of soymilk

处理	磨浆方式 Refining conditions	浸泡复水条件 Soaking and rehydration conditions		脂肪氧化酶活力 Lipoxygenase activity/ （U·mL⁻¹）	蛋白质提取得率 Protein extraction yield/ %	总黄酮含量 Total flavonoid content/ （mg·kg⁻¹）
处理	磨浆方式 Refining conditions	水温 Water temperature/℃	pH	脂肪氧化酶活力 Lipoxygenase activity/ （U·mL⁻¹）	蛋白质提取得率 Protein extraction yield/ %	总黄酮含量 Total flavonoid content/ （mg·kg⁻¹）
CK	非隔氧磨浆 Oxygen refining	25	6.7	30 060±0.0 Aa	92.3±1.0 Aa	468.7±10.0 Cc
A	非隔氧磨浆 Oxygen refining	80	9.0	150±3.0 Bb	90.8±1.0 Aa	646.2±5.1 Aa
B	隔氧磨浆 Oxygen-isolating refining	80	9.0	100±2.5 Cc	90.3±1.5 Aa	584.8±7.9 Bb

下载: 导出CSV

表 4 隔氧磨浆对豆浆Lab色度指标的测定

Table 4. Determination of Lab Color Index of Soy Milk with Oxygen-isolated Refining

处理 Group	磨浆方式 Refining conditions	Lab色度 Lab Chroma
处理 Group	磨浆方式 Refining conditions	L*	a*	b*	△L	△a	△b
CK	非隔氧磨浆 Oxygen refining	58.69±0.08 Cc	−2.68±0.00 Aa	3.20±0.08 Bb	25.56±0.06 Cc	−1.90±0.01 Aa	2.60±0.11 Bb
A	非隔氧磨浆 Oxygen refining	59.47±0.16 Bb	−2.75±0.04 Bb	3.84±0.08 Aa	26.34±0.16 Bb	−1.97±0.04 Aa	3.24±0.07 Aa
B	隔氧磨浆 Oxygen-isolating refining	61.00±0.03 Aa	−2.87±0.02 Cc	3.81±0.04 Aa	27.88±0.03 Aa	−2.09±0.02 Bb	3.21±0.04 Aab
注：（1）表中各处理磨浆方式与表3对应，表5～6同。（2）对照组色度值：L=33.13，a=−0.78，b=0.60。 Note: (1) The refining method of each treatment in the table corresponds to Table 3, and Tables 5 to 6 are the same. (2) Chromaticity of control group: L=33.13, a=−0.78, b=0.60.

下载: 导出CSV

表 5 豆浆隔氧与非隔氧磨浆感官评价结果

Table 5. Sensory evaluation on soymilk

处理 Group	豆腥味 Beany			色泽 Color			滋味 Taste			综合评价 Comprehensive evaluation
处理 Group	上 Top	中 Middle	下 Bottom	上 Top	中 Middle	下 Bottom	上 Top	中 Middle	下 Bottom	上 Top	中 Middle	下 Bottom
CK	1	3	6	6	2	2	4	5	1	3	2	5
A	9	0	1	7	3	0	8	2	0	6	4	0
B	9	1	0	5	4	1	8	2	0	8	2	0

下载: 导出CSV

表 6 豆浆隔氧与非隔氧磨浆感官评价模糊变换结果

Table 6. Fuzzy transformation on sensory evaluation of soymilk

编号 Number	磨浆方式 Refining conditions	上 Top	中 Middle	下 Bottom
CK	非隔氧磨浆 Oxygen refining	0.290 0	0.290 0	0.420 0
A	非隔氧磨浆 Oxygen refining	0.740 0	0.230 0	0.030 0
B	隔氧磨浆 Oxygen-isolating refining	0.800 0	0.190 0	0.010 0

下载: 导出CSV

参考文献(22)

[1]	任向楠, 丁钢强, 程峰. 豆浆营养素含量及影响因素研究进展 [J]. 营养学报, 2019, 41(2):198−203. doi: 10.3969/j.issn.0512-7955.2019.02.019 REN X N, DING G Q, CHENG F. Advances in nutritional composition of soybean milk and associated influential factors [J]. Acta Nutrimenta Sinica, 2019, 41(2): 198−203.(in Chinese) doi: 10.3969/j.issn.0512-7955.2019.02.019
[2]	MOREIRA M A, TAVARES S R, RAMOS V, et al. Hexanal production and TBA number are reduced in soybean [Glycine max (L.) Merr. ] seeds lacking lipoxygenase isozymes 2 and 3 [J]. Journal of Agricultural and Food Chemistry, 1993, 41(1): 103−106. doi: 10.1021/jf00025a022
[3]	赵晓园. 大豆脂肪氧化酶活性影响因素研究及其应用[D]. 合肥: 合肥工业大学, 2007. ZHAO X Y. Research and Application of Influencing Factors of Soybean Lipoxygenase Activity and Its Application[D]. Hefei: Hefei University of Technology, 2007. (in Chinese).
[4]	李娜. 干热预处理制备酶解全豆浆及其稳定性研究[D]. 天津: 天津科技大学, 2018. LI N. Preparation of enzymatically hydrolyzed whole soybean milk by dry heat pretreatment and its stability[D]. Tianjin: Tianjin University of Science and Technology, 2018. (in Chinese).
[5]	KWOK K C, LIANG H H, NIRANJAN K. Optimizing conditions for thermal processes of soy milk [J]. Journal of Agricultural and Food Chemistry, 2002, 50(17): 4834−4838. doi: 10.1021/jf020182b
[6]	DEAK N A, JOHNSON L A. Effects of extraction temperature and preservation method on functionality of soy protein [J]. Journal of the American Oil Chemists' Society, 2007, 84(3): 259−268. doi: 10.1007/s11746-007-1035-7
[7]	郭晓菲, 郭琪琪, 林晓姿, 等. 脱皮大豆等温吸水模型与复水磨浆工艺参数优化 [J]. 食品工业科技, 2020, 41(13):207−211, 226. GUO X F, GUO Q Q, LIN X Z, et al. Isothermal water absorption model of peeled soybean and optimization of process parameters of rehydration [J]. Science and Technology of Food Industry, 2020, 41(13): 207−211, 226.(in Chinese)
[8]	OBATA A, MATSUURA M, KITAMURA K. Degradation of sulfhydryl groups in soymilk by lipoxygenases during soybean grinding [J]. Bioscience, Biotechnology, and Biochemistry, 1996, 60(8): 1229−1232. doi: 10.1271/bbb.60.1229
[9]	孙晓欢, 李佳勋, 荣建华, 等. 干豆和湿豆制作豆浆的营养评价 [J]. 粮食与饲料工业, 2014(11):17−20. SUN X H, LI J X, RONG J H, et al. Nutritional assessment of soybean milk by dry beating and wet milling [J]. Cereal & Feed Industry, 2014(11): 17−20.(in Chinese)
[10]	石胜尧, 张延坤, 郭大发, 等. 大豆脂肪氧化酶活性的测定 [J]. 营养学报, 1996, 18(3):354−357. SHI S Y, ZHANG Y K, GUO D F, et al. Determination of soybean lipoxygenase activity [J]. Journal of Nutrition, 1996, 18(3): 354−357.(in Chinese)
[11]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中蛋白质的测定: GB 5009.5—2016[S]. 北京: 中国标准出版社, 2017.
[12]	张凤英, 隋明. 响应面法优化酱油蛋白质利用率的发酵条件 [J]. 食品研究与开发, 2019, 40(6):52−56. doi: 10.3969/j.issn.1005-6521.2019.06.010 ZHANG F Y, SUI M. Optimization of fermentation conditions of protein utilization in soy sauce using response surface methodology [J]. Food Research and Development, 2019, 40(6): 52−56.(in Chinese) doi: 10.3969/j.issn.1005-6521.2019.06.010
[13]	李有宝, 华晓曼, 陈今朝, 等. 两种豆浆制备工艺黄酮类物质与ABTS自由基清除能力比较研究 [J]. 粮油加工(电子版), 2015(12):64−69. LI Y B, HUA X M, CHEN J Z, et al. Comparative study of flavonoids and ABTS radical scavenging activity in soybean milk with two technologies [J]. Cereals and Oils Processing (Electronic Version), 2015(12): 64−69.(in Chinese)
[14]	李俊安. 苦荞胰蛋白酶抑制剂的纯化及特性研究 [J]. 生物化学杂志, 1991, 20(4):385−389. LI J A. Purification and characteristics of trypsin inhibitors in tartary buckwheat [J]. Journal of Biochemistry, 1991, 20(4): 385−389.(in Chinese)
[15]	李里特, 王海. 功能性大豆食品[M]. 北京: 中国轻工业出版社, 2002: 108.
[16]	张雪丹. 大豆脂肪氧化酶的鉴定、纯化及其漂白β胡萝卜素的酶学特性研究[D]. 南京: 南京农业大学, 2008. ZHANG X D, Identification, Purification of Soybean Lipoxygenase and Enzymatic Properties of Bleached β-carotene[D]. Nanjing: Nanjing Agricultural University, 2008. (in Chinese).
[17]	曾祥博, 王葳, 张可心, 等. 无腥豆浆风味品质影响因素及常用加工技术研究进展 [J]. 食品工业, 2019, 40(9):307−311. ZENG X B, WANG W, ZHANG K X, et al. Research developments on influencing factors of flavor quality and processing technology of non-beany soymilk [J]. The Food Industry, 2019, 40(9): 307−311.(in Chinese)
[18]	AXEROLD B, CHESBROUGH L. Lipoxygenase from soybeans [J]. Plant Physiology, 1981, 71(5): 441−451.
[19]	季秋燕, 孔祥珍, 华欲飞. 无氧磨浆工艺对腐竹品质的影响 [J]. 食品与机械, 2019, 35(6):177−181. JI Q Y, KONG X Z, HUA Y F. The effects of oxygen-insulated grinding process on the quality of Yuba [J]. Food & Machinery, 2019, 35(6): 177−181.(in Chinese)
[20]	张豪, 孔祥珍, 陈业明, 等. 磨浆工艺对速食豆腐粉浆料品质的影响 [J]. 食品与发酵工业, 2018, 44(11):210−215. ZHANG H, KONG X Z, CHEN Y M, et al. Effect of grinding technology on the quality of instant tofu powder [J]. Food and Fermentation Industries, 2018, 44(11): 210−215.(in Chinese)
[21]	李有宝, 华晓曼, 陈今朝, 等. 2种加工工艺豆浆产品中黄酮类物质与总抗氧化能力的比较分析 [J]. 吉林农业大学学报, 2016, 38(6):759−765. LI Y B, HUA X M, CHEN J Z, et al. Comparative study of flavonoids and total antioxidant capacity in soybean milk with two processing technologies [J]. Journal of Jilin Agricultural University, 2016, 38(6): 759−765.(in Chinese)
[22]	雒江菡, 于瑞洪. 知母总黄酮提取工艺的研究 [J]. 广州化工, 2017, 45(16):63−65. doi: 10.3969/j.issn.1001-9677.2017.16.022 LUO J H, YU R H. Study on extraction technology of total flavonoids from anemarrhenae [J]. Guangzhou Chemical Industry, 2017, 45(16): 63−65.(in Chinese) doi: 10.3969/j.issn.1001-9677.2017.16.022