【作者】 谷雪莲； 朱秀清； 刘琳琳； 王欢； 石彦国； 孙冰玉；

【Author】 Gu Xuelian;Zhu Xiuqing;Liu Linlin;Wang Huan;Shi Yanguo;Sun Bingyu;College of Food Engineering,Harbin University of Commerce;College of Food Science,Northeast Agricultural University;

【机构】 哈尔滨商业大学食品工程学院； 东北农业大学食品学院；

【摘要】 豆浆由于其营养丰富及含有多功能性因子,已经成为人类食用大豆的重要形式。在豆浆的加工中,热加工工艺在豆浆加工行业起到至关重要的作用,不同的热处理程度会使豆浆中大豆蛋白发生不同程度的变性,导致大豆蛋白的相关性质发生改变,影响加工后产品的品质与状态。本文综述了近些年来豆浆加工工艺中大豆蛋白结构及性质在不同热处理条件下的变化,分别阐述了不同压力下热处理、热处理温度、热处理时间对大豆蛋白结构及其凝胶特性的影响规律,对豆浆在热加工过程后大豆蛋白组分的变化进行了整理,并对豆浆加工行业及其相关领域提出了总结与展望,以期为我国当前豆浆加工行业的发展提供参考,以及在当前疫情防控时期为科技助力中小型企业复产复工提供指导。更多还原

【Abstract】 Soymilk has become an important form of human soybean consumption because of its rich nutrition and many functional factors.In the processing of soymilk,thermal processing technology plays a crucial role in the soymilk processing industry.Different degrees of heat treatment will cause different degrees of denaturation of soybean protein in soymilk,leading to changes in the related properties of soybean protein and affecting the quality and status of processed products.In this paper,the changes of soybean protein structure and properties in soymilk processing technology under different heat treatment conditions in recent years were summarized,and the influence laws of heat treatment under different pressures,temperatures and times on soybean protein structure and gel properties were expounded respectively.The changes of soybean protein components after hot processing of soymilk were sorted out,and the summary and prospect of soymilk processing industry and related fields were put forward,in order to provide reference for the development of soymilk processing industry in China and provide guidance for technology to help small and medium-sized enterprises resume production and work in the current epidemic prevention and control period.更多还原