中文摘要：

通过单因素和正交试验研究了加热时间、pH及蔗糖添加量对豆渣持水率、膨胀率和黏度的影响。结果表明：正交试验得到豆渣的最佳处理条件为：118℃加热15 min,pH3,蔗糖添加量为豆渣质量的20%。用改性后的豆渣替代鱼糜制成鱼丸,最大替代量为25%。

英文摘要：

The main component of okara is dietary fiber.The physicochemical property of okara such as swelling capacity,water retention capacity and viscosity are less understood,which limit the application of okara.The purpose of this experiment is to improve physicochemical property of okara,we conducted it by heating at 118℃,regulating pH and adding sucrose,compared with control group,water retention capacity increased 4.96 g·g-1,swelling capacity increased 4.51 mL·g-1 and viscosity increased 849 mPa·s.The result of orthogonal experiment demonstrated that the ideal condition was heating for 15 min,pH 3,the amount of sucrose was 20%.We added modified okara to sumiri production,the most amount of replacement was 25%.