Relationship between Particle Size and Quality of Soymilk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2012年01期

Page:

103-107

Research Field:

Publishing date:

Info

Title:

Relationship between Particle Size and Quality of Soymilk

Author(s):

CUI Ya-li¹; LI Ying-ying¹; LUAN Guang-zhong¹; 2; WANG Fu-long¹; DA Jiu-xiang¹; Eizo Tatsumi³; HU Ya-yun¹

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.Japan International Research Center for Agricultural Science,Tsukuba 305-8686,Japan

Keywords:

Soymilk; Protein recovery; Particle size; Soybean

PACS:

TS214.2

DOI:

10.3969/j.issn.1000-9841.2012.01.023

Abstract:

The objective of this research is to analyze the relationship between particle size and quality of soymilk made by household soymilk maker.Three soymilk makers,Joyoung Fine-grinding(JY1),Joyoung Dry-bean(JY2),and Midea Dry-bean(MS)were used to prepare soymilk from intact and dehulled soybeans by ‘dry-bean’ and ‘wet bean’ program respectively.Then particle size,protein content and recovery,sensory score,and protein absorption rate of the soymilk samples were determined.The results showed that average particle size of soy milk was JY2>MS>JY1 and wet-bean soymilk was smaller than the dry-bean soymilk for both intact and dehulled soybean.The protein content,protein absorption and sensory score(except dehulled soybeans)of wet-bean soymilk were also higher than dry-bean soymilk significantly.This indicated that soaking was important for making finer and protein-more-digestible soymilk,and the protein recovery was higher.The sensory score of wet-dehulled soybeans was the lowest.The reason may be the lipoxygenase was activated and a negative flavor was generated during soaking.

References:

[1]周平.影响豆奶及豆奶粉品质因素的研究[D].郑州：河南工业大学,2006.(Zhou P.Study on the factors of influencing the quality of soymilk and soymilk powder [D].Zhengzhou:Henan University of Technology,2006.)

[2]林旭东,潘巨忠,凌建刚.豆浆的保健功能及研究进展[J].现代农业科技,2007(24):46-149.(Lin X D,Pan J Z,Ling J G.The health functions and research progress of soymilk[J].Modern Agricultural Science and Technology,2007(24):46-149.)

[3]秦丽.豆浆机国标起草工作启动[J].电器,2009(2):37-38.(Qin L.Drafting of national standards for automatic soymilk makers starts[J].China Appliance,2009(2):37-38.)

[4]黄敏.中国家用电器协会发布2009年行业报告豆浆机行业高速发展[J].电器,2010(6):54-56.(Huang M.The rapid development of automatic soymilk makers published by China House-hold Electrical Appliances Association industry report 2009[J].China Appliance,2010(6):54-56.)

[5]GB/T 5497-85粮食、油料检验水分测定法[S].(GB/T 5497-85 Inspection of grain and oilseeds methods for determination of moisture content[S].)

[6]Vishwanathan K H,Vasudeva S,Subramanian R.Wet grinding characteristics of soybean for soymilk extraction[J].Journal of Food Engineering,2011,106:28-34.

[7]GB/T 5009.5-2010食品安全国家标准食品中蛋白质的测定[S].(GB/T 5009.5-2010 National food safety standard determination of protein in foods[S].)

[8]俞小良,陈杰,孟岳成,等.豆浆前处理工艺对其粒径分布及感官品质影响的研究[J].食品工业科技,2010,31(3):131-134.(Yu X L,Chen J,Meng Y C,et al.Study on the particle size distribution and sensory quality of soymilk influenced by pretreatment[J].Science and Technology of Food Industry,2010,31(3):131-134.)

[9]Tang C H.Functional properties and in vitro digestibility of buckwheat protein products:influence of processing[J].Journal of Food Engineering,2007,82:568-576.

[10]王金梅,张占琴,王学军,等.菜籽蛋白的制备及其体外模拟消化[J].中国油脂,2008,33(9):10-15.(Wang J M,Zhang Z Q,Wang X J,et al.Preparation and in vitro digestibility of rapeseed protein[J].China Oils and Fats,2008,33(9):10-15.)

[11]李莹莹,笪久香,栾广忠,等.不同干豆豆浆机制备豆浆的主要品质评价[J].大豆科学,2011,30(3):493-495.(Li Y Y,Da J X,Luan G Z,et al.Properties of home-made soymilk prepared by three automatic soymilk makers[J].Soybean Science,2011,30(3):493-495.)

[12]朱东梅.豆浆机进入无网新时代[J].现代家电,2008(16):22-23.(Zhun D M.A new era of soymilk maker without net[J].Modern Appliances,2008(16):22-23.)

[13]Pan Z,Tangratanavalee W.Characteristics of soybeans as affected by soaking conditions[J].Lebensmittel-Wissenschaft und Technology,2003,36:143-151.

Memo

Memo:

-

Common functions