文章摘要
于殿宇;陈俊;邹丹阳;程杰;刘天一;李艺琳;杨龙;王立琦.发芽大豆内酯凝胶工艺优化及营养成分分析[J].中国食品学报,2020,20(7):98-107
发芽大豆内酯凝胶工艺优化及营养成分分析
Process Optimization of Germinated Soybean Lactone Gel and Analysis of It’s Nutritional Components
  
DOI:
中文关键词: 发芽大豆  内酯凝胶  凝胶强度  营养成分  微观结构
英文关键词: germinated soybean  lactone gel  gel strength  nutritional content  microstructure
基金项目:黑龙江省教育厅省属高校科技成果研发项目(TSTAU-R2018010,TSTAU-C2018011)
作者单位
于殿宇;陈俊;邹丹阳;程杰;刘天一;李艺琳;杨龙;王立琦 东北农业大学食品学院哈尔滨商业大学 
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中文摘要:
      以大豆为原料,对其进行发芽处理制备内酯凝胶。通过单因素和响应面优化试验研究发芽时间、豆水比、葡萄糖酸-δ-内酯含量、保温时间对发芽大豆内酯凝胶的凝胶强度及营养成分的影响。结果表明,发芽大豆内酯凝胶的最佳制备条件为:发芽时间16 h,豆水比1 ∶ 4,葡萄糖酸-δ-内酯添加量0.3%,保温时间40 min。在最佳工艺条件下,发芽大豆内酯凝胶与普通大豆内酯凝胶相比,微观结构无显著差异,弹性、硬度、咀嚼性等质构指标相近,营养成分异黄酮及氨基丁酸含量分别提高66.07%和208.01%。
英文摘要:
      In this paper, soybean as raw material, its germination and made into lactone gel. The effects of germination time, water-to-bean ratios, content of gluconic acid-δ-lacton and solidification time on the gel strength and nutritional components of germinated soybean lactone gels were studied by single factor experiment and response surface optimization. The results showed that germination soy lactone gel best preparation conditions that the germination time was 16 h, water-to-bean ratios was 1∶4, the dosage of gluconic acid-δ-lacton was 0.3% and the solidification time was 40 min. Comparing the germination soy lactone gel and the ordinary soy lactone gel under the optimum conditions, no significant difference in microstructure, and the texture indexes such as elasticity, hardness and chewiness were similar. The content of nutrient components isoflavone and aminobutyric acid respectively increased by 66.07% and 208.01%.
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