【摘要】 针对传统大豆磨浆出浆率低的问题 ,应用超声波特有的物理性质来提高大豆蛋白质和固形物回收率。使用频率 2 8kHz ,输出功率为 2 0 0、40 0或 60 0W的超声波在大豆磨浆前后对样品进行一定时间的处理 ,通过跟踪豆浆中蛋白质和固形物的变化来检测超声波的作用效果。结果表明 ,在大豆磨浆前后利用超声波处理 2次 ,其豆浆中蛋白质含量比空白的提高了 68 98% ,可溶性固形物的含量也比空白的提高了 67 94%。超声波处理可以显著提高大豆浆的蛋白质和可溶性固形物的含量更多还原

【Abstract】 To counter the low protein and soluble ingredient amount of soya bean milk produced in the traditional way,the effect of ultrasonic treatment on increasing the protein and soluble ingredient yield has been studied in this paper Treating the soya bean and its milk before and after the grinding with different power of ultrasonic wave(28?kHz,200?W,400?W or 600?W),the changes of protein and soluble ingredient affected by ultrasonic wave have been detected The results showed that compared with the control,the ultrasonic wave could increase the protein yield to 68 98 and the soluble ingredient yield to 67 94 The ultrasonic wave could remarkably increase the protein and soluble ingredient yield of soya bean during the soya bean milk making更多还原