CAJ | 학술논문

为实现豆腐制品的即时生产，节省现场作业空间和生产时间，本研究对大豆无浸泡制浆生产工艺进行了研究，以浸泡法为对照比较了无浸泡制浆法对豆乳和豆腐品质特性的影响。研究发现，无浸泡法豆乳的蛋白质提取率和大豆转化率较传统浸泡法有所提高；豆乳黏度偏大，豆乳蛋白粒子粒径略有增加。在豆腐品质方面，非浸泡法豆腐的得率、含水率和保水性均高于传统浸泡法，质构硬度稍低于浸泡法，但总体上二者在豆腐感官品质方面差异不大。
위실현두부제품적즉시생산，절성현장작업공간화생산시간，본연구대대두무침포제장생산공예진행료연구，이침포법위대조비교료무침포제장법대두유화두부품질특성적영향。연구발현，무침포법두유적단백질제취솔화대두전화솔교전통침포법유소제고；두유점도편대，두유단백입자립경략유증가。재두부품질방면，비침포법두부적득솔、함수솔화보수성균고우전통침포법，질구경도초저우침포법，단총체상이자재두부감관품질방면차이불대。
In order to realize instant production, save operation space and reduce processing time of tofu products, the quality properties of soymilk and tofu prepared from nonsoaked soybean seeds were investigated in this study, compared with that prepared by conventional methods. The results showed that, higher protein and solid contents, greater viscosity and larger average particle sizes were analyzed in the soymilk prepared from nonsoaked soybean compared with that prepared from soaked soybean. On the other hand, nonsoaking also led to the higher yield, moisture content and water holding capacity of tofu, while the hardness was a littile bit lower than that made from soaked soybean. In addition, there was no significant difference in the sensory evaluation between tofu prepared by both methods.