【作者】 王东玲；

【导师】 孙俊良； 李波；

【作者基本信息】 河南科技学院 ， 农产品加工及贮藏工程， 2011， 硕士

【摘要】 豆腐渣是生产豆腐、豆浆、豆奶等豆制品的副产物,富含膳食纤维、蛋白质等营养成分。每加工1公斤大豆,约产生1.2公斤鲜豆腐渣。据推算,我国每年约产生280万吨豆腐渣。由于新鲜豆腐渣含水量高,容易腐败变质,除一小部分被用作饲料外,大部分豆腐渣都作为废弃物处理,既浪费了资源,又污染了环境。因此,采用适当的干燥方法对鲜豆腐渣进行脱水处理,开拓豆腐渣的应用领域,是充分开发利用这一副产物资源的必要途径。本研究测定了豆腐渣的营养成分和抗氧化活性;采用微波真空干燥、冷冻干燥、热风干燥对鲜豆腐渣进行干燥处理,研究了豆腐渣的干燥特性;将豆腐渣干燥粉碎后,得豆腐渣粉,并将其用于面条和馒头食品的加工。研究结果如下:1、豆腐渣中蛋白质、不溶性膳食纤维、粗纤维、总糖、还原糖、粗脂肪、灰分含量分别为17.84%、36.29%、5.90%、37.40%、2.57%、9.62%、3.85%。豆腐渣中钾、钙、钠、镁、锰、锌、铁、铬、铜矿物质元素含量分别为9.36 mg/g、4.19 mg/g、0.96 mg/g、2.57 mg/g、0.019 mg/g、0.026 mg/g、0.11 mg/g、0.18 mg/100g、0.67 mg/100g。2、以新鲜豆腐渣为材料,分别对其进行微波真空干燥、热风干燥、冷冻干燥处理,并比较了干燥时间、产品复水性和黄酮类物质含量。研究结果显示,微波真空干燥所需时间最短,仅为20 min,约为热风干燥的9.5%,冷冻干燥的2.8%。微波真空干燥所得产品的复水性(5.66)和色泽接近于冷冻干燥(6.29),明显优于热风干燥(3.76)。热风干燥所得产品的黄酮类物质含量最高(2.358 mg/g),其次是冷冻干燥(2.179 mg/g)和微波真空干燥(1.995 mg/g)。微波真空干燥处理豆腐渣,干燥时间短,产品品质接近冷冻干燥,因此具有很好的应用前景。3、豆腐渣粉分别用60℃热水和70%乙醇进行提取,水提物和醇提物的得率分别为16.45%和9.53%。总体而言,乙醇提取物的抗氧化活性优于热水提取物。醇提物在5 mg/mL时显示出较高的抗亚油酸氧化活性(78.13%),在10 mg/mL时显示出较高的还原能力(1.268),在5 mg/mL时显示出较高的1,1-二苯基-2-苦基苯肼(DPPH)自由基清除能力(64.77%)。醇提物和水提物对清除羟基自由基的能力相差不大(在10 mg/mL时为54.16-56.81%),对超氧阴离子清除能力较弱。豆腐渣水提物和醇提物的抗氧化成分分别为总酚(1.23-1.48%)、黄酮类物质(5.59-7.43 %)和多糖(59.55-76.12 %)。4、以豆腐渣粉替代部分面粉,添加品质改良剂,制作面条和馒头。研究了豆腐渣添加量、改良剂种类和添加量对面条和馒头的感官品质和质构的影响,确定了豆腐渣面条的最佳配料为:面粉75 g,豆腐渣粉25 g,谷朊粉3 g,羧甲基纤维素钠0.4 g,魔芋粉0.2 g,食盐1 g;豆腐渣馒头的最佳参数为:面粉85 g,豆腐渣粉15 g,谷朊粉1 g,酵母0.6 g,发酵时间120 min。更多还原

【Abstract】 Bean curd residue is the by-product of tofu, soybean milk and other soybean products. It is rich in dietary fiber, protein, and other nutrient components. About 1.2 kg of fresh bean curd residue is produced from 1 kg of soybean processed for tofu. Approximately 2.8 million tons of bean curd residue are produced annually in China. For high moisture content, fresh bean curd residue putrefies very quickly. Bean curd residue sometimes used as animal feed, but most is dumped and burned as waste. Therefore, drying the fresh bean curd residue as soon as possible and developing the new application fields are necessary to full utilize this resource.This paper determined the nutrient components and antioxidant properties of bean curd residue, dried it with microwave-vacuum drying, freeze drying and hot-air drying, respectively, studied their drying characteristics, and applied it into the processes of noodle and steam bread. The results showed that:1. The contents of protein, insoluble dietary fiber, crude fiber, total sugar, reducing sugar, crude fat and ash are 17.84%, 36.29%, 5.90%, 37.40%, 2.57%, 9.62% and 3.85%, respectively. The contents of kalium, calcium, sodium, magnesium, manganese, zinc, iron, chromium and copper are 9.36 mg/g, 4.19 mg/g, 0.96 mg/g, 2.57 mg/g, 0.019 mg/g, 0.026 mg/g, 0.11 mg/g, 0.18 mg/100g and 0.67 mg/100g, respectively.2. The fresh bean curd residue were dried with microwave-vacuum drying, freeze drying, and hot-air drying, respectively. The drying time, rehydration property and flavonoid content of product were determined. The results showed that the drying time of microwave-vacuum drying was fastest (20 min), which is about 9.5% of hot-air drying and 2.8% of freeze drying. The rehydration of product from microwave-vacuum drying (5.66) was close to that of freeze drying (6.29), and distinctly higher than that hot-air drying (3.76). The flavonoid content of product from hot-air drying was highest (2.358 mg/g), the following was freeze drying (2.179 mg/g) and microwave-vacuum drying (1.995 mg/g). For the fast drying time and good quality of product, microwave vacuum drying has great potential for drying bean curd residue.3. Dry powder of bean curd residue was extracted by hot water (60℃) and 70% ethanol, respectively. The yields of water extract and ethanol extract were 16.45% and 9.53%. Generally, the antioxidant property of ethanol extract was higher than that of water extract. Ethanol extract showed higher antioxidant activity (78.13%) at 5 mg/mL,higher reducing power (1.268) at 10 mg/mL, higher scavenging ability on DPPH (64.77%) at 5 mg/mL. The difference of scavenging ability on hydroxyl radicals between ethanol extract and water extract was small (54.16-56.81% at 10 mg/mL). The two extracts showed weak scavenging ability on superoxide radicals. Naturally occurring antioxidant components in the extracts include total phenols (1.23-1.48%), flavonoids (5.59-7.43%) and polysaccharides (59.55-76.12%).4. By replacing part wheat flour with bean curd residue powder to produce noodle and steam bread, the effects of the adding amounts of bean curd residue and the improvers on the sensory qualities and textures of products were studied. The optimum parameters of noodle were wheat flour 75 g, bean curd residue powder 25 g, wheat gluten 3 g, sodium carboxymethyl cellulose 0.4 g, konjac flour 0.2 g, and salt 1 g. The optimal parameters of steam bread were wheat flour 85 g, bean curd residue powder 15 g, wheat gluten 1g, yeast 0.6 g, and fermentation time 120 min.更多还原