【作者】 赵蓉；

【导师】 王强；

【作者基本信息】 中国农业科学院 ， 农产品加工及贮藏工程， 2004， 硕士

【摘要】 本文结合目前我国大豆分离蛋白生产中普遍采用的“碱溶酸沉”工艺，从大豆粕原料、生产过程涉及的中和、杀菌等重要工艺环节系统深入地研究影响大豆分离蛋白产品质量稳定性与安全性的诸多因素，确定关键控制点和关键限值，最终建立同时兼顾质量稳定性和安全性的大豆分离蛋白加工全程质量控制体系，并形成大豆分离蛋白加工全程质量控制体系技术文本。 本文首先确定了大豆分离蛋白加工的关键控制点，即原辅料的采购和验收、中和、杀菌；同时确定了危害发生的预防措施。 通过关键控制点对大豆分离蛋白功能性质影响的研究，得出的结论是：中和反应器温度与大豆分离蛋白的胶凝性之间有良好相关性(R=0.9997)，与大豆分离蛋白的持水性之间相关性也很显著(R=0.9521)。当中和反应器温度低于60℃时，大豆分离蛋白的持水性随着中和反应器温度升高而呈明显的上升趋势；中和反应器温度超过60℃时，产品的持水性明显的下降。当中和反应器温度为35℃～70℃之间时，大豆分离蛋白的持油性与中和反应器的温度之间相关性不显著，相关系数R=0.8964。 杀菌温度对产品持水性的影响随温度段而不同，当温度由120℃升高到135℃时，产品的持水性由最初的600％升高至790％；当杀菌温度超过135℃时，产品的持水性从790％下降至700％。当杀菌温度处于120℃～145℃时，杀菌温度对产品的持油性影响不显著。当杀菌温度低于135℃时，产品的胶凝性随着杀菌温度的升高而迅速上升：当杀菌温度高于135℃时，产品的胶凝性则随着杀菌温度的升高呈下降的趋势。 杀菌时间对产品的功能性的影响也是不一致的。当杀菌温度为16s时，此时产品的持水性达到790％，产品的持水性和胶凝性最好，此时凝胶值达到81.417g／mm；杀菌时间为11s到21s之间时对产品的持油性的影响不大。 通过正交实验确定了大豆分离蛋白加工的关键限值：中和反应器温度：58℃±2℃；杀菌温度：135℃；杀菌时间：16s。 最后，本文建立了一整套大豆分离蛋白加工全程质量控制文本，可用于指导目前国内普遍采用的碱溶酸沉法大豆分离蛋白的生产，保证产品的质量和安全品质。更多还原

【Abstract】 The safety and stabilization was studied on the soy flour, counteracting, sterilizing of the alkali dissolving and acid precipitating processing. The critical control points and critical limits were confirmed. And then, the general quality control system and program for the SPI, which control the safety and the stability of the quality of the product, was designed and constructed.In this dissertation, three critical control points had been confirmed, there were the flour and appended materials stocked, counteracting and sterilizing have been confirmed. And the control measures had been selected, too.The correlation between the temperature of counteracting and the gelatin was 99.97%. And the correlation between the temperature and water-holding was 95.21%. When the temperature was under 60 C, the water-holding rose along with the hoist temperature. And the water-holding was declined if the temperature was over 60 C. There were no correlation between the temperature and oil absorption when the temperature was from 35 C to 70 C. The coefficient was 89.64%.When the sterilization temperature enhanced from 120 C to 135 C, the water-holding rose from 600% to 790%. When the temperature overran 135 C, water-holding declined from 790% to 700%. The oil absorption cannot be influenced by the sterilization temperature which was in 120 C~135 C. When the temperature was over 135 C, the gelatin of SPI was declined by the hoist temperature. But the gelatin was enhanced when the temperature was under 135 C.The best water-holding and gelatin was at 16s of the sterilization time. When the sterilization time holds 16s, the water-holding and gelatin could arrive at 790% and 81.417g/mm. The oil absorption cannot be influenced when the time was between 11s and 21s.The critical limit of counteracting temperature was 58 C 2 C. The temperature and the time of sterilization were 135 C and 16s.The general quality control system was designed and constructed for factories of SPI, which made from the alkali dissolving and acid precipitating processing.更多还原