传统豆制品生产过程中排出的豆渣是一种利用率低且成本低廉的膳食纤维来源。选用去皮大豆，采用保留豆渣的方式生产高膳食纤维豆浆和豆腐，研究均质条件对其理化性质和品质的影响。结果表明，高压均质豆浆（High pressure homogenized soymilk, HPHS）的总膳食纤维、脂肪和黄酮含量均高于传统过滤豆浆（Filtered soymilk, FS），蛋白质含量低于FS；与FS相比，HPHS的颗粒粒径和分布范围较大，稳定性较差，但这些指标随均质强度的提升而得到明显改善，稳定性也随之增加，而加热会增大粒径和分布范围并降低稳定性；高膳食纤维豆腐（High dietary fiber content tofu, HDFT）的硬度、弹性和咀嚼性随着均质强度提高呈先升高后下降的趋势，其中均质条件为30 MPa+35 MPa与普通豆腐（Normal tofu, NT）质构性能最接近，而加热会导致豆腐的质构参数降低；NT比HDFT拥有更为紧密有序、孔洞更少的微观三维结构，但用30 MPa+35 MPa制作的HDFT比其它HDFT拥有较好的且接近NT的微观三维结构。

Okara, produced using traditional production processes from soybean products, is an ideal dietary fiber source with a low cost; however, okara is not widely used by consumers. In this study, dehusked soybean was used as raw material to produce high dietary fiber content tofu (HDFT) and soymilk, and the effects of homogenization conditions on the physicochemical properties and qualities of the products were evaluated. The results showed that the total dietary, fat, and flavonoid contents in high-pressure homogenized soymilk (HPHS) were significantly higher than those in filtered soymilk (FS), whereas the protein content in HPHS was lower than that in FS. Compared with FS, the dehusked HPHS showed much larger particle size and distribution range,and lower stability. However, these indices may significantly improve with increased homogenization pressure. After thermal treatment, the particle size and distribution range of the soymilks were increased, while the stabilities were decreased. As homogenization pressure increased, the hardness, springiness, and chewiness of HDFT initially increased but then decreased. Tofu prepared under the homogenization condition of 30 MPa + 35 MPa showed a similar texture profile to that of normal tofu (NT). Scanning electron microscopy revealed the NT had a tighter and more orderly three-dimensional microstructure with fewer holes than HDFT did. Compared with that of other HDFTs, tofu prepared under 30 MPa + 35 MPa exhibited a better three-dimensional microstructure that was similar to that of NT.

国家高技术研究发展计划（863计划）项目（2011AA100805-2）；重庆市科委应用开发计划项目（cstc2014yykfA110001）；重庆市特色食品工程技术研究中心能力提升项目（cstc2014pt-gc8001）