摘要
以脱皮率、豆粕的品质和大豆胚芽中异黄酮提取率等为评价指标，分别采用干法、湿法对大豆脱皮进行了研究：实验表明，在大豆干法脱皮温度为80℃，烘干后大豆水分含量为8％～10％时，胚芽中异黄酮的提取率最高，为1.241％，且脱皮容易，脱皮率较高：在大豆湿法脱皮过程中，浸泡温度对大豆胚芽中异黄酮提取率有显著性影响；大豆湿法脱皮的最适条件为：浸泡温度30℃、浸泡时间5．5h、浸泡料液比1：3，该条件下脱皮率高，豆粕色泽好，大豆胚芽中异黄酮提取率为1．720％。
The soybeans are dehulled by the dry -method and wet -method, respectively, the technical condition of dehulling was optimized on the following basis: difficulties of dehulling and quality of soybean residue and extraction yield of the isoflavones from germ.The orthogonal experiments indicate the best technical conditions as the following: the dry-method, 80℃, water content of the dried soybean is from about 8% to 10%, the isoflavones extraction rate under this condition is 1.241%;wet-method: 30℃, soaking the soybean in water for 3 times for 5.5hours, under this condition the isoflavones extraction rate is 1.720%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期133-135,共3页
Science and Technology of Food Industry
