Properties of Home-made Soymilk Prepared by Three Automatic Soymilk Makers(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2011年03期

Page:

493-496

Research Field:

Publishing date:

Info

Title:

Properties of Home-made Soymilk Prepared by Three Automatic Soymilk Makers

Author(s):

LI Ying-ying¹;  DA Jiu-xiang¹;  LUAN Guang-zhong¹; 2 ;  Kohyama Kaoru³

1.College of Food Science & Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China;

2.Shaanxi Engineering Center of Agro-product Processing, Yangling 712100, Shaanxi, China;

3.National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba 305-8642, Japan

Keywords:

Soymilk maker;  Soymilk;  Protein content;  Particle size;  Sensory evaluation

PACS:

TS214.2

DOI:

10.11861/j.issn.1000-9841.2011.03.0493

Abstract:

Preparation of soymilk at home with automatic soymilk makers is getting more and more popular in China, and the home-made soymilk has became an important liquid food in Chinese diet, especially for breakfast. The objective of this paper is to evaluate the quality of home made soymilk in terms of protein content, particle size and sensory property. Three soymilk makers from two leading manufactures in china including Joyoung Fine-grinding, Joyoung Dry-bean, and Midea Dry-bean were used to prepare soymilk samples. The result showed that protein contents of the soymilks were between 1.72%and 2.66%, and the protein recovery rates were between 47.13%and 68.66%. The protein content of the soymilk prepared with the soymilk maker with the fine-grinding cylinder was the highest. For all the three soymilk makers, the particle sizes of the unfiltered soymilks and filtered by Joyoung sieve (about 20 mesh) were larger and had gritty mouthfeel, while after filtered by nylon sieve (100 mesh) they had much smaller size and smooth mouthfeel. Sensory evaluation results showed that the soymilk made with the fine-grinding cylinder exhibited the best quality.

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