大豆科学2012，Vol.31Issue(1)：103-107,5.
豆浆粒径与豆浆品质的关系研究
Relationship between Particle Size and Quality of Soymilk
摘要
Abstract
The objective of this research is to analyze the relationship between particle size and quality of soymilk made by household soymilk maker. Three soymilk makers,Joyoung Fine-grinding( JY1) ,Joyoung Dry-bean(JY2) ,and Midea Dry-bean (MS)were used to prepare soymilk from intact and dehulled soybeans by 'dry-bean' and 'wet bean' program respectively. Then particle size,protein content and recovery,sensory score,and protein absorption rate of the soymilk samples were deter mined. The results showed that average particle size of soy milk was JY2 > MS > JY1 and wet-bean soymilk was smaller than the dry-bean soymilk for both intact and dehulled soybean. The protein content, protein absorption and sensory score (except dehulled soybeans) of wet-bean soymilk were also higher than dry-bean soymilk significantly. This indicated that soaking was important for making finer and protein-more-digestible soymilk,and the protein recovery was higher. The sensory score of wet dehulled soybeans was the lowest. The reason may be the lipoxygenase was activated and a negative flavor was generated during soaking.关键词
豆浆/蛋白回收率/粒度/大豆Key words
Soymilk/Protein recovery/Particle size/Soybean分类
轻工纺织引用本文复制引用
崔亚丽,李莹莹,栾广忠,王福龙,笪久香,辰巳英三,胡亚云..豆浆粒径与豆浆品质的关系研究[J].大豆科学,2012,31(1):103-107,5.基金项目
UNU-Kirin Follow-up Research Programme (UNU-ISP-0053) （UNU-ISP-0053）
中日合作项目Advanced application of local food resources in China (K332021107) （K332021107）
西北农林科技大学国际合作基金项目(A213021006). （A213021006）
