蒸汽爆破处理对豆渣理化特性的影响及在饼干中的应用研究
发布时间：2018-07-13 16:03
【摘要】：豆渣是豆腐、豆浆等豆制品加工的副产物。以豆腐生产为例,每加工1吨大豆,约产生1.2吨湿豆渣。我国每年约产生2000万吨湿豆渣,但开发利用率很低,大都作为饲料或废弃物处理。豆渣富含膳食纤维和蛋白质,还含有皂苷、异黄酮等营养活性成分,具有较高的营养保健价值。但是,豆渣由于不溶性膳食纤维(IDF)含量很高、口感粗糙等缺点,影响了在食品中的开发应用。蒸汽爆破是将样品置于高压蒸汽中,然后瞬间释放压力的一种处理方式。在此过程中,纤维的紧密结构被破坏,可溶性膳食纤维(SDF)含量增多,样品的理化特性发生较大改变。与其他豆渣改良方法相比,蒸汽爆破具有处理速度快、能耗小、效果显著等特点。本文采用蒸汽爆破技术对豆渣进行处理,研究了汽爆处理强度对豆渣膳食纤维组成及含量、膳食纤维和蛋白质分子结构、豆渣理化性质的影响,并将汽爆豆渣应用于韧性饼干的加工制作,旨在为豆渣的开发利用提供依据。研究结果如下:(1)本研究所用豆渣含有76.38%膳食纤维和18.10%蛋白质,但SDF含量只有1.34%。采用蒸汽爆破处理后,豆渣SDF含量显著提高,在汽爆强度为1.5 MPa、30 s时,SDF含量提高至36.28%,较对照样品增加了26倍;SDF/IDF达50.93%。当汽爆强度继续增高时,豆渣的总膳食纤维(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处理使豆渣纤维紧密的结构变得疏松,一些与纤维结合的物质发生解聚;同时,大分子多糖发生降解,分子量降低,导致可溶性的膳食纤维含量增多。汽爆强度过高时,由于多糖被过度降解,生成了分子量较小的单糖或低聚糖,在膳食纤维测定时难以被75%乙醇沉淀下来,因而TDF和SDF含量均减少。(2)凝胶过滤色谱显示,豆渣多糖的分子量分布在55 KDa~2087 KDa之间。随汽爆强度增加,低分子量多糖所占比例增多,且分子量分布范围变窄。在2.0 MPa、60 s和120 s时,豆渣多糖呈对称尖峰,对应分子量为1.5 KDa左右。分析结果表明,汽爆处理使豆渣中的大分子量多糖被降解转化为小分子量多糖和低聚糖,因而SDF含量增多。而且,汽爆强度越高,多糖被降解的程度越剧烈。但当汽爆强度过高时,多糖被过度降解,从而导致TDF和SDF含量减少。(3)凝胶过滤色谱显示,豆渣蛋白质主要呈现两个分子量峰,二者峰面积接近。汽爆处理后,高分子量峰面积减少,低分子量峰面积增多;汽爆压力超过1.5 MPa后,高分子量峰几乎消失,而低分子量峰面积增加很多。SDS-聚丙烯酰胺凝胶电泳显示,豆渣蛋白质呈现5个条带,对应分子量分别为:73.7 KDa、55 KDa、41.1 KDa、32.7 KDa、20.2 KDa。汽爆处理后,73.7 KDa、55 KDa、41.1 KDa条带明显减弱,汽爆压力为2.0 MPa时,仅剩下20.2 KDa条带。研究结果显示,汽爆处理可使豆渣蛋白质发生解聚或解离,导致蛋白质分子量降低。(4)豆渣经汽爆处理后水溶性显著提高,而膨胀性、持油力和持水力有所下降,在1.0 MPa、120 s后降幅趋于平缓。环境扫描电镜观测显示,豆渣表面的疏松片状结构在汽爆过程中被裂解为小的碎片,内部的核状结构在汽爆强度较高时也发生崩解,形成小的颗粒,这些形态结构上的变化对豆渣的理化性质有重要影响。小碎片、小颗粒的增多,使豆渣的水溶性增高;表面疏松结构和内部褶皱、空洞的破坏,使豆渣的膨胀性、持油力和持水力降低。此外,豆渣水溶性的增加与豆渣多糖和蛋白质发生降解,暴露出更多的亲水性基团也有关系;而膨胀性、持油力和持水力的减弱,与多糖和蛋白质的分子量减小有一定关系。(5)豆渣韧性饼干的最佳工艺条件是:用豆渣粉替代5%的低筋面粉,棕榈油与白砂糖之比为1:1.5,糖油与面粉豆渣总量之比为1:2.25,膨松剂小苏打、碳酸氢铵、葡萄糖酸-δ-Qg酯之比为2:1:2,水适量,烘烤时上火温度180℃,下火为160℃,烘烤10 min。添加汽爆豆渣可以改善豆渣韧性饼干的品质,提高豆渣的添加量。汽爆豆渣添加量为10%时,饼干品质优于空白对照组,其中0.5 MPa、60 s,0.5 MPa、120 s,1.0 MPa、30s,1.0 MPa、60 s4种汽爆强度下的豆渣韧性饼干品质最好。蒸汽爆破处理能够提高豆渣中的SDF含量,使多糖和蛋白质分子量降低,改善豆渣水溶性。添加汽爆豆渣可以改善豆渣韧性饼干中的品质。
[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.
【学位授予单位】：河南科技学院
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS209;TS213.22
本文编号：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.
【学位授予单位】：河南科技学院
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS209;TS213.22
【共引文献】
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