【摘要】 本试验研究了以豆渣为原料提取豆渣蛋白工艺，并将提取的蛋白应用在传统焙烤食品中，制备了蛋白强化营养型韧性饼干。结果表明：豆渣在料液比(g/mL)1∶30、碱提pH值10.0、碱提时间90 min、碱提温度为40℃等条件下，调节提取液pH至等电点5.4附近时，豆渣蛋白的提取率可达66.05%。将豆渣蛋白按8%(占面粉原料)比例添加到韧性饼干中，有效地实现优质植物蛋白资源的充分利用。更多还原

【Abstract】 Soybean dregs protein was extracted from bean dregs and used in traditional baked food to produce protein-enhanced nutritional tough biscuit and balance product nutrition. Based on orthogonal test, it was found that the yield of soybean dregs protein could reach 66.05% when the ratio of solid to liquid was 1∶30(g/mL), alkali extraction pH was 10.0, alkali extraction time was 90 min, and the alkali extraction temperature was 40 ℃. Soybean dregs protein was added to tough biscuit at the ratio of 8%(accounting for flour raw materials),which effectively realized the full utilization of high quality plant protein resources.更多还原