大豆科学2011，Vol.30Issue(3)：493-496,4.
不同干豆豆浆机制备豆浆的主要品质评价
Properties of Home-made Soymilk Prepared by Three Automatic Soymilk Makers
摘要
Abstract
Preparation of soymilk at home with automatic soymilk makers is getting more and more popular in China, and the home-made soymilk has became an important liquid food in Chinese diet, especially for breakfast. The objective of this paper is to evaluate the quality of home made soymilk in terms of protein content, particle size and sensory property. Three soymilk makers from two leading manufactures in china including Joyoung Fine-grinding, Joyoung Dry-bean, and Midea Dry-bean were used to prepare soymilk samples. The result showed that protein contents of the soymilks were between 1.72％ and 2. 66％ ,and the protein recovery rates were between 47.13％ and 68.66％. The protein content of the soymilk prepared with the soymilk maker with the fine-grinding cylinder was the highest. For all the three soymilk makers, the particle sizes of the unfiltered soymilks and filtered by Joyoung sieve ( about 20 mesh) were larger and had gritty mouthfeel, while after filtered by nylon sieve (100 mesh) they had much smaller size and smooth mouthfeel. Sensory evaluation results showed that the soymilk made with the fine-grinding cylinder exhibited the best quality.关键词
豆浆机/豆浆/蛋白含量/颗粒度/感官评价Key words
Soymilk maker/ Soymilk/ Protein content/ Particle size/ Sensory evaluation分类
轻工纺织引用本文复制引用
李莹莹,笪久香,栾广忠,神山薰..不同干豆豆浆机制备豆浆的主要品质评价[J].大豆科学,2011,30(3):493-496,4.基金项目
联合国大学-麒麟继续研究基金资助项目. （）
