中国食物与营养2012，Vol.18Issue(1)：65-68,4.
不同预处理方法对豆浆中抗营养因子的影响
Impact of Pretreatments on Anti-nutritional Factor Retention in Soy Milk
摘要
Abstract
In addition to nutrients, legumes also contain a variety of anti-nutritional factors and different pretreatments of soy milk production may affect the retention of anti-nutritional factors. The effect of soaking, germination and dehulling on soy trypsin inhibitors, phytic acid, tannins, saponins and other components was reviewed. Compared with the soy milk made by dry beans, the contents of anti-nutritional factors in soy milk made by soaked and germinated beans both decreased considerably. Germination treatment might be the most effective pretreatments with regard to reducing the content of anti-nutritional factor in soy milk.关键词
豆浆/抗营养因子/浸泡/萌发/去皮Key words
soy milk/anti-nutritional factors/soaking/germination/dehulling分类
轻工纺织引用本文复制引用
朱晓倩,许钰麒,范志红..不同预处理方法对豆浆中抗营养因子的影响[J].中国食物与营养,2012,18(1):65-68,4.基金项目
"十一五"国家科技支撑计划项目(项目编号:2008BAI58B02) （项目编号:2008BAI58B02）
