蒸汽爆破處理對豆渣理化特性的影響及在餅干中的應(yīng)用研究
發(fā)布時間：2018-07-13 16:03
【摘要】：豆渣是豆腐、豆?jié){等豆制品加工的副產(chǎn)物。以豆腐生產(chǎn)為例,每加工1噸大豆,約產(chǎn)生1.2噸濕豆渣。我國每年約產(chǎn)生2000萬噸濕豆渣,但開發(fā)利用率很低,大都作為飼料或廢棄物處理。豆渣富含膳食纖維和蛋白質(zhì),還含有皂苷、異黃酮等營養(yǎng)活性成分,具有較高的營養(yǎng)保健價值。但是,豆渣由于不溶性膳食纖維(IDF)含量很高、口感粗糙等缺點(diǎn),影響了在食品中的開發(fā)應(yīng)用。蒸汽爆破是將樣品置于高壓蒸汽中,然后瞬間釋放壓力的一種處理方式。在此過程中,纖維的緊密結(jié)構(gòu)被破壞,可溶性膳食纖維(SDF)含量增多,樣品的理化特性發(fā)生較大改變。與其他豆渣改良方法相比,蒸汽爆破具有處理速度快、能耗小、效果顯著等特點(diǎn)。本文采用蒸汽爆破技術(shù)對豆渣進(jìn)行處理,研究了汽爆處理強(qiáng)度對豆渣膳食纖維組成及含量、膳食纖維和蛋白質(zhì)分子結(jié)構(gòu)、豆渣理化性質(zhì)的影響,并將汽爆豆渣應(yīng)用于韌性餅干的加工制作,旨在為豆渣的開發(fā)利用提供依據(jù)。研究結(jié)果如下:(1)本研究所用豆渣含有76.38%膳食纖維和18.10%蛋白質(zhì),但SDF含量只有1.34%。采用蒸汽爆破處理后,豆渣SDF含量顯著提高,在汽爆強(qiáng)度為1.5 MPa、30 s時,SDF含量提高至36.28%,較對照樣品增加了26倍;SDF/IDF達(dá)50.93%。當(dāng)汽爆強(qiáng)度繼續(xù)增高時,豆渣的總膳食纖維(TDF)和SDF含量反而降低。豆渣SDF含量增高的原因可能是由于汽爆處理使豆渣纖維緊密的結(jié)構(gòu)變得疏松,一些與纖維結(jié)合的物質(zhì)發(fā)生解聚;同時,大分子多糖發(fā)生降解,分子量降低,導(dǎo)致可溶性的膳食纖維含量增多。汽爆強(qiáng)度過高時,由于多糖被過度降解,生成了分子量較小的單糖或低聚糖,在膳食纖維測定時難以被75%乙醇沉淀下來,因而TDF和SDF含量均減少。(2)凝膠過濾色譜顯示,豆渣多糖的分子量分布在55 KDa~2087 KDa之間。隨汽爆強(qiáng)度增加,低分子量多糖所占比例增多,且分子量分布范圍變窄。在2.0 MPa、60 s和120 s時,豆渣多糖呈對稱尖峰,對應(yīng)分子量為1.5 KDa左右。分析結(jié)果表明,汽爆處理使豆渣中的大分子量多糖被降解轉(zhuǎn)化為小分子量多糖和低聚糖,因而SDF含量增多。而且,汽爆強(qiáng)度越高,多糖被降解的程度越劇烈。但當(dāng)汽爆強(qiáng)度過高時,多糖被過度降解,從而導(dǎo)致TDF和SDF含量減少。(3)凝膠過濾色譜顯示,豆渣蛋白質(zhì)主要呈現(xiàn)兩個分子量峰,二者峰面積接近。汽爆處理后,高分子量峰面積減少,低分子量峰面積增多;汽爆壓力超過1.5 MPa后,高分子量峰幾乎消失,而低分子量峰面積增加很多。SDS-聚丙烯酰胺凝膠電泳顯示,豆渣蛋白質(zhì)呈現(xiàn)5個條帶,對應(yīng)分子量分別為:73.7 KDa、55 KDa、41.1 KDa、32.7 KDa、20.2 KDa。汽爆處理后,73.7 KDa、55 KDa、41.1 KDa條帶明顯減弱,汽爆壓力為2.0 MPa時,僅剩下20.2 KDa條帶。研究結(jié)果顯示,汽爆處理可使豆渣蛋白質(zhì)發(fā)生解聚或解離,導(dǎo)致蛋白質(zhì)分子量降低。(4)豆渣經(jīng)汽爆處理后水溶性顯著提高,而膨脹性、持油力和持水力有所下降,在1.0 MPa、120 s后降幅趨于平緩。環(huán)境掃描電鏡觀測顯示,豆渣表面的疏松片狀結(jié)構(gòu)在汽爆過程中被裂解為小的碎片,內(nèi)部的核狀結(jié)構(gòu)在汽爆強(qiáng)度較高時也發(fā)生崩解,形成小的顆粒,這些形態(tài)結(jié)構(gòu)上的變化對豆渣的理化性質(zhì)有重要影響。小碎片、小顆粒的增多,使豆渣的水溶性增高;表面疏松結(jié)構(gòu)和內(nèi)部褶皺、空洞的破壞,使豆渣的膨脹性、持油力和持水力降低。此外,豆渣水溶性的增加與豆渣多糖和蛋白質(zhì)發(fā)生降解,暴露出更多的親水性基團(tuán)也有關(guān)系;而膨脹性、持油力和持水力的減弱,與多糖和蛋白質(zhì)的分子量減小有一定關(guān)系。(5)豆渣韌性餅干的最佳工藝條件是:用豆渣粉替代5%的低筋面粉,棕櫚油與白砂糖之比為1:1.5,糖油與面粉豆渣總量之比為1:2.25,膨松劑小蘇打、碳酸氫銨、葡萄糖酸-δ-Qg酯之比為2:1:2,水適量,烘烤時上火溫度180℃,下火為160℃,烘烤10 min。添加汽爆豆渣可以改善豆渣韌性餅干的品質(zhì),提高豆渣的添加量。汽爆豆渣添加量為10%時,餅干品質(zhì)優(yōu)于空白對照組,其中0.5 MPa、60 s,0.5 MPa、120 s,1.0 MPa、30s,1.0 MPa、60 s4種汽爆強(qiáng)度下的豆渣韌性餅干品質(zhì)最好。蒸汽爆破處理能夠提高豆渣中的SDF含量,使多糖和蛋白質(zhì)分子量降低,改善豆渣水溶性。添加汽爆豆渣可以改善豆渣韌性餅干中的品質(zhì)。
[Abstract]:Soybean residue is a by-product of processing bean curd and soybean milk. Taking bean curd production as an example, 1 tons of soybeans are processed to produce 1.2 tons of wet bean dregs. In China, 20 million tons of wet bean dregs are produced every year, but the utilization rate is very low, most of which are used as feed or waste treatment. It has high nutritional value. But, because of the high content of IDF and the rough taste of the insoluble dietary fiber, it affects the development and application of the food. The steam blasting is a treatment way to put the sample in high pressure steam and then release the pressure in a moment. In this process, the tight structure of the fiber is destroyed. The content of soluble dietary fiber (SDF) increased and the physical and chemical properties of the sample changed greatly. Compared with other methods of improving soybean residue, steam blasting has the characteristics of fast processing speed, small energy consumption and remarkable effect. The molecular structure of dietary fiber and protein, the physical and chemical properties of soybean residue, and the application of steam explosion bean dregs to the processing of ductile biscuits, are designed to provide the basis for the development and utilization of soybean dregs. The results are as follows: (1) 76.38% dietary fiber and 18.10% protein content are contained in this study, but the content of SDF is only 1.34%. by steam explosion treatment, The content of SDF in soybean dregs increased significantly. When the strength of steam explosion was 1.5 MPa and 30 s, the content of SDF increased to 36.28% and 26 times more than that of the control sample. When SDF/IDF reached 50.93%., the total dietary fiber (TDF) and SDF content of soybean residue decreased when the steam explosion intensity continued to increase. The reason for the increase of the SDF content of soybean residue may be due to the tight soybean residue fiber in the process of steam explosion treatment. The structure becomes loose, some of the material which is combined with the fiber is depolymerization; at the same time, the macromolecular polysaccharide degrade and the molecular weight decreases, which leads to the increase of the soluble dietary fiber content. When the steam explosion intensity is too high, the polysaccharide is overdegraded and the small molecular weight of monosaccharide or oligosaccharide is produced, and it is difficult to be 75% ethanol in the determination of dietary fiber. The content of TDF and SDF decreased. (2) gel filtration chromatography showed that the molecular weight distribution of soybean residue polysaccharide was 55 KDa~2087 KDa. With the increase of steam explosion intensity, the proportion of low molecular weight polysaccharide increased and the range of molecular weight narrowed. In 2 MPa, 60 s and 120 s, the soybean residue polysaccharide showed a symmetrical peak and the corresponding molecular weight was 1.5 KDa. The analysis results showed that the large molecular weight and polysaccharide in the soybean residue were degraded into small molecular weight polysaccharides and oligosaccharides, and the content of SDF increased. Moreover, the higher the explosion intensity, the degree of polysaccharide degradation was more intense. But when the steam explosion intensity was too high, the polysaccharide was overdegraded, resulting in the decrease of the content of TDF and SDF. (3) gels were gelatin. The color spectrum shows that the protein of soybean residue mainly presents two molecular peaks, and the peak area of the two is close. After the steam explosion treatment, the peak area of high molecular weight decreases and the low molecular weight peak area increases. After the steam explosion pressure exceeds 1.5 MPa, the high molecular weight peak almost vanishes, and the low molecular weight peak area is added a lot of.SDS- polyacrylamide gel electrophoresis to show the soybean residue eggs. The white matter presents 5 bands, and the corresponding molecular weights are 73.7 KDa, 55 KDa, 41.1 KDa, 32.7 KDa and 20.2 KDa., and 73.7 KDa, 55 KDa, 41.1 KDa strips are obviously weakened and the steam explosion pressure is 2 MPa, only 20.2 KDa bands are left. The results show that the protein molecular weight can be depolymerization or dissociated by the steam explosion treatment. (4) (4) the water solubility of soybean residue was significantly increased after steam explosion treatment, and the expansibility, oil holding capacity and water holding capacity decreased. After 1 MPa and 120 s, the decrease tended to be slow. The changes in the morphology and structure have important effects on the physical and chemical properties of soybean dregs. Small fragments and small particles increase the water solubility of soybean dregs; the surface loose structure and internal folds and cavitation damage make the expansibility of soybean dregs, oil holding capacity and water holding capacity lower. In addition, the increase of water solubility and soybean residue in soybean residue is more than that of soybean dregs. The degradation of sugar and protein and the exposure of more hydrophilic groups are also related, and the swelling, oil holding power and water holding capacity weaken and the reduction of molecular weight of polysaccharide and protein. (5) the best processing conditions for the ductile biscuit of soybean dregs are: soybean dregs powder instead of 5% low gluten flour, the ratio of palm oil to white sugar is 1:1.5, sugar oil The ratio of total amount of flour bean dregs is 1:2.25, the ratio of puffing agent soda, ammonium bicarbonate, and gluconic acid Delta -Qg ester is 2:1:2, water amount, baking temperature 180 C, lower fire 160, and 10 min. adding steam explosion bean dregs can improve the quality of ductile biscuit in soybean dregs and increase the quantity of bean dregs. The quality of biscuits when the addition amount of steam explosion bean dregs is 10% It is superior to the blank control group, in which 0.5 MPa, 60 s, 0.5 MPa, 120 s, 1 MPa, 30s, 1 MPa, and 60 S4 have the best quality of the soybean dregs, which can improve the SDF content in the soybean residue, reduce the molecular weight of the polysaccharide and protein and improve the water solubility of the soybean dregs. Quality.
【學(xué)位授予單位】：河南科技學(xué)院
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS209;TS213.22
本文編號：2119979
[Abstract]:Soybean residue is a by-product of processing bean curd and soybean milk. Taking bean curd production as an example, 1 tons of soybeans are processed to produce 1.2 tons of wet bean dregs. In China, 20 million tons of wet bean dregs are produced every year, but the utilization rate is very low, most of which are used as feed or waste treatment. It has high nutritional value. But, because of the high content of IDF and the rough taste of the insoluble dietary fiber, it affects the development and application of the food. The steam blasting is a treatment way to put the sample in high pressure steam and then release the pressure in a moment. In this process, the tight structure of the fiber is destroyed. The content of soluble dietary fiber (SDF) increased and the physical and chemical properties of the sample changed greatly. Compared with other methods of improving soybean residue, steam blasting has the characteristics of fast processing speed, small energy consumption and remarkable effect. The molecular structure of dietary fiber and protein, the physical and chemical properties of soybean residue, and the application of steam explosion bean dregs to the processing of ductile biscuits, are designed to provide the basis for the development and utilization of soybean dregs. The results are as follows: (1) 76.38% dietary fiber and 18.10% protein content are contained in this study, but the content of SDF is only 1.34%. by steam explosion treatment, The content of SDF in soybean dregs increased significantly. When the strength of steam explosion was 1.5 MPa and 30 s, the content of SDF increased to 36.28% and 26 times more than that of the control sample. When SDF/IDF reached 50.93%., the total dietary fiber (TDF) and SDF content of soybean residue decreased when the steam explosion intensity continued to increase. The reason for the increase of the SDF content of soybean residue may be due to the tight soybean residue fiber in the process of steam explosion treatment. The structure becomes loose, some of the material which is combined with the fiber is depolymerization; at the same time, the macromolecular polysaccharide degrade and the molecular weight decreases, which leads to the increase of the soluble dietary fiber content. When the steam explosion intensity is too high, the polysaccharide is overdegraded and the small molecular weight of monosaccharide or oligosaccharide is produced, and it is difficult to be 75% ethanol in the determination of dietary fiber. The content of TDF and SDF decreased. (2) gel filtration chromatography showed that the molecular weight distribution of soybean residue polysaccharide was 55 KDa~2087 KDa. With the increase of steam explosion intensity, the proportion of low molecular weight polysaccharide increased and the range of molecular weight narrowed. In 2 MPa, 60 s and 120 s, the soybean residue polysaccharide showed a symmetrical peak and the corresponding molecular weight was 1.5 KDa. The analysis results showed that the large molecular weight and polysaccharide in the soybean residue were degraded into small molecular weight polysaccharides and oligosaccharides, and the content of SDF increased. Moreover, the higher the explosion intensity, the degree of polysaccharide degradation was more intense. But when the steam explosion intensity was too high, the polysaccharide was overdegraded, resulting in the decrease of the content of TDF and SDF. (3) gels were gelatin. The color spectrum shows that the protein of soybean residue mainly presents two molecular peaks, and the peak area of the two is close. After the steam explosion treatment, the peak area of high molecular weight decreases and the low molecular weight peak area increases. After the steam explosion pressure exceeds 1.5 MPa, the high molecular weight peak almost vanishes, and the low molecular weight peak area is added a lot of.SDS- polyacrylamide gel electrophoresis to show the soybean residue eggs. The white matter presents 5 bands, and the corresponding molecular weights are 73.7 KDa, 55 KDa, 41.1 KDa, 32.7 KDa and 20.2 KDa., and 73.7 KDa, 55 KDa, 41.1 KDa strips are obviously weakened and the steam explosion pressure is 2 MPa, only 20.2 KDa bands are left. The results show that the protein molecular weight can be depolymerization or dissociated by the steam explosion treatment. (4) (4) the water solubility of soybean residue was significantly increased after steam explosion treatment, and the expansibility, oil holding capacity and water holding capacity decreased. After 1 MPa and 120 s, the decrease tended to be slow. The changes in the morphology and structure have important effects on the physical and chemical properties of soybean dregs. Small fragments and small particles increase the water solubility of soybean dregs; the surface loose structure and internal folds and cavitation damage make the expansibility of soybean dregs, oil holding capacity and water holding capacity lower. In addition, the increase of water solubility and soybean residue in soybean residue is more than that of soybean dregs. The degradation of sugar and protein and the exposure of more hydrophilic groups are also related, and the swelling, oil holding power and water holding capacity weaken and the reduction of molecular weight of polysaccharide and protein. (5) the best processing conditions for the ductile biscuit of soybean dregs are: soybean dregs powder instead of 5% low gluten flour, the ratio of palm oil to white sugar is 1:1.5, sugar oil The ratio of total amount of flour bean dregs is 1:2.25, the ratio of puffing agent soda, ammonium bicarbonate, and gluconic acid Delta -Qg ester is 2:1:2, water amount, baking temperature 180 C, lower fire 160, and 10 min. adding steam explosion bean dregs can improve the quality of ductile biscuit in soybean dregs and increase the quantity of bean dregs. The quality of biscuits when the addition amount of steam explosion bean dregs is 10% It is superior to the blank control group, in which 0.5 MPa, 60 s, 0.5 MPa, 120 s, 1 MPa, 30s, 1 MPa, and 60 S4 have the best quality of the soybean dregs, which can improve the SDF content in the soybean residue, reduce the molecular weight of the polysaccharide and protein and improve the water solubility of the soybean dregs. Quality.
【學(xué)位授予單位】：河南科技學(xué)院
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS209;TS213.22
【共引文獻(xiàn)】
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