摘要
研究浸泡温度(50~70℃)及时间(1~5 h)对大豆溶出物含量、抗营养因子及豆浆品质的影响,为开发高品质大豆饮品提供理论与技术支持。结果表明,随着浸泡温度的升高和时间的延长,从大豆溶出的固形物、蛋白质、胰蛋白酶抑制剂(Kunitz trypsin inhibitor,KTI;Bowman-Birk inhibitor,BBI)和植酸含量逐渐上升;豆浆中的固形物、蛋白质、脂肪含量及KTI和BBI 2种蛋白酶抑制剂的活性均随浸泡温度的升高和浸泡时间的延长而下降;豆浆中的1-辛烯-3-醇在60℃浸泡温度下含量最高,乙醛等其余风味物质随着浸泡温度的升高而下降;浸泡温度对豆浆L*值和b*值影响显著,60℃浸泡温度所得豆浆亮度L*值最高。综上,在该实验条件下,60℃浸泡温度可显著降低豆浆的固形物含量,KTI和BBI抗营养因子活性降低明显,豆浆风味和色泽均能够达到最佳。
The effects of soaking temperature(50~70 ℃) and time(1~5 h) on the components of soybean dissolved matter,anti-nutrient factors and soymilk quality were studied,so as to provide theoretical and technical support for the development of high-quality soybean drinks.The results showed that,with higher soaking temperature and longer soaking time,the content of solids,protein,Kunitz Trypsin Inhibitor(KTI),Bowman Birk inhibitor(BBI) and phytate dissolved from soybean increased dramatically.The contents of solids,protein and fat in soybean milk and the activities of KTI and BBI decreased with the increase of soaking temperature and soaking time.The highest content of 1-octene-3-alcohol in soybean milk was got when the soaking temperature was at 60 ℃,and other flavor substances such as acetaldehyde decreased with the increase of soaking temperature.Soaking temperature had a significant effect on the L* and b* values of soybean milk,and the hignest L* value of soybean milk also appeared at 60 ℃.In conclusion,under our experiment conditions,the soaking temperature of 60 ℃ could significantly reduce the solid content of soybean milk,the activities of KTI and BBI were significantly reduced,the best flavor and color quality of soybean milk were obtained.
作者
甄少波
鲁璐
刘奕忍
程子珈
陈业明
ZHEN Shaobo;LU Lu;LIU Yiren;CHENG Zijia;CHEN Yeming(China University of Labor Relations,Beijing 100048,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Beijing Centre for Physical and Chemical Analysis,Beijing 100094,China;Huanggang Public Inspection and Testing Center,Huanggang 438000,China)
出处
《食品科技》
CAS
北大核心
2022年第3期187-193,共7页
Food Science and Technology
基金
国家自然科学基金青年科学基金项目(31301496)
中国劳动关系学院一般科研项目(20XYJS010)
教育部教育教学改革专项(JYJG202002)。
关键词
大豆
浸泡
豆浆
抗营养因子
风味
soybean
soaking
soymilk
anti-nutritional factors
flavor
