CAJ | 학술논문

豆腐皮生产过程中产生大量颜色深黄、质地黏稠的副产物--甜浆.生产过程中,甜浆一般被用做动物饲料,然而据研究表明,甜浆中浓缩了大量的低聚糖等功能性物质,具有极大的开发价值.以豆腐皮的生产过程为研究对象,探讨低聚糖的物料平衡.试验结果表明:低聚糖损失于浸泡阶段、打浆过滤阶段、成皮阶段,损失量分别为1.43%、55.11%和17.56%(占大豆中总低聚糖).豆腐皮中保留了14.66%的低聚糖,副产物甜浆含有11.24%的低聚糖.
두부피생산과정중산생대량안색심황、질지점주적부산물--첨장.생산과정중,첨장일반피용주동물사료,연이거연구표명,첨장중농축료대량적저취당등공능성물질,구유겁대적개발개치.이두부피적생산과정위연구대상,탐토저취당적물료평형.시험결과표명:저취당손실우침포계단、타장과려계단、성피계단,손실량분별위1.43%、55.11%화17.56%(점대두중총저취당).두부피중보류료14.66%적저취당,부산물첨장함유11.24%적저취당.
Sweet slurry, a by-product from soy film ( Toufupi ) manufacture, with yellow color and viscousness character, is commonly used for animal feedstuff. However researches show lage quantity of functional substance such as oligosaccharides are concentrated in the sweet slurry, possessing a great development value. This research aimed to discuss the mass balance of oligosaccharides in the soy film manufacture. Results: The oligosaccharide loss occurs in soaking stage, milling and filtrating stage, and sheet formation stage, representing 1.43%, 55. 11% and 17.56% of the total oligosaccharides present in the initial soybeans respectively. 14. 66% of the total oligosaccharides are recovered in the final soy film. The oligosaccharide content of the sweet slurry is 11.24%. We hope this research draws people's attention to the waste sweet slurry and to turn rubbish into wealth.