大豆科学2017，Vol.36Issue(3)：459-462,4.DOI:10.11861/j.issn.1000-9841.2017.03.0459
全豆豆浆与传统豆浆感官品质和营养成分对比
Comparison of Sensory Quality and Nutrient Composition of Whole-soybean Milk and Traditional Soybean Milk
摘要
Abstract
With soybean as raw materials,sensory evaluation were used to compare the sensory quality of whole-soybean milk processed by colloid mill and Yonghe soy milk,ordinary soybean milk in the traditional soybean milk processed by general machine.The nutritional components of whole-soybean milk and Yonghe soybean milk were compared by nutrient analysis,and the nutrient content of whole-soybean milk was compared with the nutritional content of ordinary soybean milk in Chinese food composition table.The results showed that the whole-soybean milk had a strong and smooth taste,rich bean flavor,and no bean flavor.The total sensory evaluation of whole-soybean milk was higher than Yonghe soy milk and ordinary soybean milk,the difference was statistically significant (P ＜ 0.01).The contents of protein,fat,total dietary fiber,vitamin B1,vitamin B2,calcium,phospholipid and soybean isoflavones in the whole-soybean milk were higher than those in Yonghe soybean milk,which was higher than that of the common soybean milk.The popularity of soybean milk can not only improve the nutritional value of soy milk,but also can reduce the waste of resources,has a certain social and economic benefits.关键词
全豆豆浆/胶体磨/感官评价/营养成分Key words
Whole-soybean milk/Colloid mill/Sensory evaluation/Nutrient composition分类
轻工纺织引用本文复制引用
张娟,闫瑞霞,孙志洪,李胜利,何雪娟,许蕊,张进军..全豆豆浆与传统豆浆感官品质和营养成分对比[J].大豆科学,2017,36(3):459-462,4.基金项目
沧州市科技计划项目(151204001). （151204001）
