Survey of the Antifoaming Agent Addition for the Market-Sold Soymilk and Studies on the Factors Affecting Antifoaming Effects

• Main Authors: Chang Mei-Ling, 張美齡
• Other Authors: V. An-Erl King, Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/64446091643092286467

碩士 === 國立中興大學 === 食品科學系 === 91 === Soymilk is a popular products manufactured with soybean. It is economical with great nourishment. However, large amounts of foam occurred in the paste milling and cooking processes during the manufacture of soymilk, and this would make kitchen dirty and cause wasting and inconvenient. Therefore, this problem whether there is a necessity to add antifoamer, silicon resin, in the production of market-sold soymilk deserves study. This research randomly sampled market-sold soymilk, and used atomic absorption spectroscopy to detect the content of silicon resin. On the other hand, Response surface methodology（RSM）was also used study process variables, such as soaking temperature, blending temperature, soaking time, and blending concentration, on the foaming of soymilk with different filtration treatments. 101 market-sold soymilk were to undergo atomic absorption spectroscopy determination. Si content was found to be randomly sampled high in 14 samples including 11 sweet soymilk and plain soymilk 3. For the sources, 11 samples were purchased from breakfast store, 3 form convenient store, manufactured by food processing plant. Preliminary test on the foaming of soymilk found:1. soaking temperature 、 blending temperature related to foaming; 2. cloth-filtration soymilk possessed singnificantly less foaming compared to other filtration treatments. Effects of soaking temperature, blending temperature, soaking time on the foaming are as follows; 1. The significance of those three process variables was found to be blending temperature＞soaking time＞soaking temperature; 2. cloth-filtration soymilk foaming was affected by soaking temperature, blending temperature and soaking time, and least foaming 30℃soaking temperature,30℃ blending temperature, and soaking was found at time 4 hrs. Besides, the significance of effects soaking temperature, blending temperature, blending concentration are as follows: 1. the significance of those three process variables was found to be blending temperature＞blending concentration ＞soaking temperature; 2.the net-filtration soymilk foaming was found to be least at 90℃ soaking temperature, 90℃blending temperature, and 6 times blending water addition; 3. cloth-filtration soymilk at 30℃ soaking temperature, 60℃ blending temperature and 8 times blending water addition was found to foam least. According to the results of this research, it was found that foaming reduced and foaming stability decreased with the increase of silicon resin addition.