|Table of Contents|

Preparation of Corn Flavor Soymilk Rich in γ- Aminobutyric Acid with Germinated Soybean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2016年01期
Page:
136-141
Research Field:
Publishing date:

Info

Title:
Preparation of Corn Flavor Soymilk Rich in γ- Aminobutyric Acid with Germinated Soybean
Author(s):
PENG Jing;  YAO Ya-ming;  TU Kang
College of Food Science and Technology, Nanjing Agricultural University,Nanjing 210095, China
Keywords:
GABA;  Sprout length selection;  Soymilk formula;  Stability optimization
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2016.01.0136
Abstract:
The corn flavor soymilk is prepared with germinated soybean and corn pureed rich in γ-amino butyric acid（GABA）.We investigated the suitable soybean sprout length for making GABA soymilk, and also optimized the soymilk formula and added amount of stabilizer using the orthogonal experiment. The finding was that soymilk which prepared with bean sprouts of 3-4 cm and germinated for 37.43 h was without unfavorable bean and sprouts smell, GABA content was 6-8 times higher than the control (just soaked bean). It tasted sweet and smells pleasant, when the addition levers of white granulated sugar, corn pureed, NaCl were 30，50 and 0.75 g·L-1, respectively.The soymilk was most stable when the concentrations of compound phosphate 2, thickener (xanthan gum∶sodium alginate tech grade=2∶3) and emulsifier (sucrose fatty acid ester+molecular distilled mono glycerides, HLB=11) were 0.75, 2, 0.8 g·L-1，repectively

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Last Update: 2016-02-05