食品工业科技2024，Vol.45Issue(9)：45-53,9.DOI:10.13386/j.issn1002-0306.2023030076
浸泡时间对豆浆品质的影响及相关性分析
Effect of Soaking Time on the Quality of Soymilk and Their Correlation Analysis
摘要
Abstract
The effects of soybean soaking time(6,8,10,12,14,16 h)on the physicochemical properties and sensory quality of soymilk were studied,which provided theoretical support for the selection of soybean soaking time.Soybean moisture content and distribution,soluble protein content,solid content,particle size,viscosity,stability and sensory score were used as indicators to analyze the influence of soaking time on the quality of soymilk and determine the optimal soaking time of soybean.The relationships between soaking time,soybean moisture composition and soymilk quality were analyzed by using the Pearson's correlation method.The results of low-field NMR showed that with the increase of soaking time,the signal values of T21,T22 and T23 increased,and the proportion of adsorbed water increased.The soybean moisture reached saturation after 12 h soaking.The results of the quality study showed that with the increase of soaking time,the protein transfer rate,the average particle size at volume and viscosity of soymilk had a trend of increasing first and then decreasing.The total solids content decreased significantly(P＜0.05),and soymilk stability decreased first and then increased.The sensory comprehensive score first increased and then decreased,with the highest score of 1.0466 after 8 h soaking,followed by 10 h soaking.Based on the above results,8 h was chosen as the best soaking time for soybeans to make soymilk.Despite the viscosity,the taste score and the brightness value were low after 8 h soaking,the soluble protein content was the highest,which was 0.905 g/100 g,and the protein transfer rate reached 16.61％.The total solids content was 3.185 g/100 g after 8 h soaking,which was second only to 6 h of soaking.Meanwhile,b value was the lowest,and the sensory comprehensive evaluation value was the highest after 8 h soaking.The correlation analysis results showed that the soaking time was significantly negatively correlated with the proportion of soybean bound water and free water,and significantly positively correlated with the proportion of adsorbed water(r=-0.9638,-0.8241,0.9391).The quality index of soymilk was affected by the soaking time,which was significantly negatively correlated with the soluble protein,the total solids content and the L value,and significantly positively correlated with a value(r=-0.9122,-0.9726,-0.8238,0.9385).关键词
豆浆品质/大豆浸泡时间/豆浆粒径/稳定性/感官评价/相关性Key words
soymilk quality/soybean soaking time/soymilk particle size/stability/sensory evaluation/correlation分类
轻工纺织引用本文复制引用
潘婷婷,韦智,李佳钰,赵进龙,翟爱华..浸泡时间对豆浆品质的影响及相关性分析[J].食品工业科技,2024,45(9):45-53,9.基金项目
黑龙江八一农垦大学"三纵"科研计划项目(ZRCPY202209). （ZRCPY202209）
