家电科技2025，Vol.6Issue(6)：26-29,4.DOI:10.19784/j.cnki.issn1672-0172.2025.06.003
不同烘烤预处理对豆浆钙吸收利用率的影响
The effects of different roasting pretreatment on the absorption and utilization of calcium in soymilk
朱炤东 1欧颖仪 1张川 1李晶1
作者信息
- 1. 佛山市顺德区美的电热电器制造有限公司 广东佛山 528311
- 折叠
摘要
Abstract
Antinutritional factors such as phytic acid significantly reduce the absorption and utilization efficiency of minerals like calcium in soymilk.To enhance the nutritional quality of soymilk,investigated the effects of different roasting pretreatments on phytic acid content and in vitro calcium digestibility and absorption.The results demonstrated that after pretreatment at 135 ℃,the phytic acid content in soymilk decreased from 1.29 mg/mL to 1.18 mg/mL.Moreover,steam treatment prior to roasting facilitated the removal of soybean seed coats and further reduced the phytic acid content to 1.13 mg/mL.Correspondingly,the in vitro bioaccessibility of calcium increased from 24.68％to 29.96％,and the partition coefficient of in vitro calcium absorption rose from 2.30％to 6.26％.In conclusion,the soymilk production process involving initial steam-assisted dehulling followed by moderate high-temperature roasting pretreatment is conducive to improving calcium absorption and utilization.The result provides a theoretical foundation for developing cooking techniques aimed at producing calcium-fortified soymilk with enhanced absorbability.关键词
豆浆/植酸/钙/体外消化/体外吸收Key words
Soymilk/Phytic acid/Calcium/In vitro digestion/In vitro absorption分类
信息技术与安全科学引用本文复制引用
朱炤东,欧颖仪,张川,李晶..不同烘烤预处理对豆浆钙吸收利用率的影响[J].家电科技,2025,6(6):26-29,4.
