[1]张娟,闫瑞霞,孙志洪,等.全豆豆浆与传统豆浆感官品质和营养成分对比[J].大豆科学,2017,36(03):459-462.[doi:10.11861/j.issn.1000-9841.2017.03.0459]
　ZHANG Juan,YAN Rui-xia,SUN Zhi-hong,et al.Comparison of Sensory Quality and Nutrient Composition of Whole-soybean Milk and Traditional Soybean Milk[J].Soybean Science,2017,36(03):459-462.[doi:10.11861/j.issn.1000-9841.2017.03.0459]
点击复制

全豆豆浆与传统豆浆感官品质和营养成分对比

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第36卷 期数: 2017年03期 页码: 459-462 栏目: 出版日期: 2017-05-20
Title:
Comparison of Sensory Quality and Nutrient Composition of Whole-soybean Milk and Traditional Soybean Milk
作者:
张娟1; 闫瑞霞1; 孙志洪2; 李胜利1; 何雪娟1; 许蕊1; 张进军3
（1.沧州医学高等专科学校，河北 沧州 061000； 2.沧州市环境监测站，河北 沧州 061000； 3.沧州水磨坊永和餐饮管理有限公司，河北 沧州 061000）
Author(s):
ZHANG Juan1;  YAN Rui-xia1;  SUN Zhi-hong2;  LI Sheng-li1;  HE Xue-juan1;  XU Rui1;  ZHANG Jin-jun3
（1.Cangzhou Medical College, Cangzhou 061000, China; 2.Cangzhou Environmental Monitoring Station, Cangzhou 061000, China; 3.Cangzhou Yonghe Water Mill Restaurant Management Company Limited, Cangzhou 061000, China）
关键词:
全豆豆浆; 胶体磨; 感官评价; 营养成分
Keywords:
Whole-soybean milk;  Colloid mill;  Sensory evaluation;  Nutrient composition
DOI:
10.11861/j.issn.1000-9841.2017.03.0459
文献标志码:
A
摘要:
以大豆为原料，通过感官评定对胶体磨技术自制的全豆豆浆和一般机械磨加工的传统豆浆中的永和豆浆和普通豆浆的感官品质进行了比较，通过营养成分检测对全豆豆浆和永和豆浆的营养成分进行了比较，同时将检测的全豆豆浆营养成分与中国食物成分表中的普通豆浆的营养成分进行比较。结果表明：全豆豆浆口感浓厚，细腻爽滑，豆香味浓郁，无豆腥味，感官评价总得分高于传统豆浆中的永和豆浆和普通豆浆，差异有统计学意义（P<0.01）；全豆豆浆中蛋白质、脂肪、总膳食纤维、维生素B1、维生素B2、钙、磷脂及大豆异黄酮等营养成分含量均高于永和豆浆，更高于普通豆浆。全豆豆浆的普及不仅可以提高豆浆的营养价值，还可以减少资源的浪费，具有一定的社会和经济效益。
Abstract:
With soybean as raw materials, sensory evaluation were used to compare the sensory quality of whole-soybean milk processed by colloid mill and Yonghe soy milk, ordinary soybean milk in the traditional soybean milk processed by general machine.The nutritional components of whole-soybean milk and Yonghe soybean milk were compared by nutrient analysis, and the nutrient content of whole-soybean milk was compared with the nutritional content of ordinary soybean milk in Chinese food composition table.The results showed that the whole-soybean milk had a strong and smooth taste, rich bean flavor, and no bean flavor. The total sensory evaluation of whole-soybean milk was higher than Yonghe soy milk and ordinary soybean milk, the difference was statistically significant (P<0.01). The contents of protein, fat, total dietary fiber, vitamin B1, vitamin B2, calcium, phospholipid and soybean isoflavones in the whole-soybean milk were higher than those in Yonghe soybean milk, which was higher than that of the common soybean milk. The popularity of soybean milk can not only improve the nutritional value of soy milk, but also can reduce the waste of resources, has a certain social and economic benefits.

参考文献/References:

［1］Li S H, Liu X X, Bai Y Y, et al. Effect of oral isoflavone supple-mentation on vascular endothelial function in postmenopansal women: A meta analysis of randomized placebo-controlled trials［J］. American Journal of Clinical Nutrition, 2010, 91: 480-486.

［2］Messina M, Hilakivi Clarke L Early intake appears to be the key to the proposed protective effects of soy intake against breast cancer［J］. Nutrition and Cancer, 2009, 61:792-798.
［3］Messina M, Lane B.Soy protein, soybean isoflavones,and voronary heart disease risk: Where do we stand［J］.Future Lipidol, 2007, 2:55-74.
［4］李培兵, 王永辉, 邓炳楠, 等. 大豆异黄酮对动脉粥样硬化小鼠Nrf2核转位和抗氧化功能的影响［J］. 营养学报, 2015, 37(1): 47-50. (Li P B, Wang Y H, Deng B N. Effcet of soy isoflavones on nrf2 nuclear translocation and antioxidant function in atherosclerotic mice［J］. Acta Nutrimenta Sinica, 2015, 37(1): 47-50.)
［5］石彦国, 程翠林.无渣豆腐工艺研究［J］. 粮油加工与食品科技, 2004(1): 64-67. (Shi Y G, Cheng C L Study on the technology of non residue bean curd［J］. Machinery for Cereals oil and Food Processing, 2004(1):64-67)
［6］冉春霞, 阚建全. 加工条件对全豆腐乳白坯品质的影响［J］. 食品科学, 2012, 33(24):160-164. (Ran C X, Kan J Q. Effect of process condition on the quality of white whole-soybean sufu pehtze［J］. Journal of Food Science, 2012, 33(24): 160-164.)
［7］张娟, 杨栋梁, 周媛, 等. 全豆豆浆的加工工艺研究［J］. 大豆科学, 2016, 35(6): 1013-1017. (Zhang J, Yang D L, Zhou Y, et al. Processing technology of whole-soybean milk［J］. Soybean Science, 2016, 35(6): 1013-1017.)
［8］曹玉娇. 豆浆机制浆工艺的优化及豆浆品质的分析［D］. 武汉: 华中农业大学, 2013.(Cao Y J. The optimization of pulping process by soybean milk maker and the quality analysis of soybean milk［D］. Wuhan: Central China Agricultural University, 2013)
［9］杨道强, 邢建荣, 陆胜民.大豆不同前处理方式对豆浆品质的影响［J］. 食品科学, 2016, 37(1): 69-73. (Yang D Q, Xing J R, Luo S M. Effect of different soybean pretreatment methods on the quality of soy milk［J］. Journal of Food Science, 2016, 37(1): 69-73.)
［10］杨月欣, 王光亚, 潘兴昌. 中国食物成分表［M］. 北京: 北京大学医学出版社, 2009: 4-21.(Yang Y Y, Wang G Y, Pan X C. Chinese food composition table［M］. Beijing: Medical Publishing House of Peking University, 2009: 4-21.)
［11］吴彩珍, 傅苏芳, 戴晶晶, 等. 不同制浆工艺豆浆品质分析［J］. 大豆科技, 2014(3): 32-35. (Wu C Z, Fu S F, Dai J J, et al. Analysis of soybean milk quality in different pulping［J］. Soybean Science and Technology, 2014(3):32-35.
［12］Liu H Y, Li H L, Zhao H. Optimization of extraction process of soluble dietary fibre from oat bran［J］.Transactions of the Chinese Society for Agricultural Machinery, 2008, 39(7): 103-107.［13］徐虹, 蔺新英, 王芸, 等. 豆渣粉对糖尿病小鼠血糖血脂及肝肾组织形态的影响［J］.营养学报, 2000, 22(2):171-174.(Xu H, Lin X Y, Wang Y. Effect of soybean residue powder on blood glucose, blood lipid and liver and kidney histomorphology in diabetic mice［J］. Acta Nutrimenta Sinica, 2000, 22(2): 171-174.
［14］徐春华, 张治广, 谢明杰. 大豆异黄酮的抗氧化和抗肿瘤活性研究［J］. 大豆科学, 2010, 29(5): 870-873. (Xu C H, Zhang Z G, Xie M J. Research on antioxygenic and antitumor activities of soybean isoflavones［J］. Soybean Science, 2010, 29(5): 870-873.)
［15］秦玉, 糜漫天. 大豆异黄酮［J］. 营养学报, 2013, 35(3): 229-231. (Qin Y, Mi M T.Isoflavones［J］. Acta Nutrimenta Sinica, 2013, 35(3): 229-231.)

相似文献/References:

[1]张娟,杨栋梁,周媛,等.全豆豆浆的加工工艺研究[J].大豆科学,2016,35(06):1013.[doi:10.11861/j.issn.1000-9841.2016.06.1013]
　ZHANG Juan,YANG Dong-liang,ZHOU Yuan,et al.Processing Technology of Whole-Soybean Milk[J].Soybean Science,2016,35(03):1013.[doi:10.11861/j.issn.1000-9841.2016.06.1013]

备注/Memo

基金项目：沧州市科技计划项目（151204001）。

第一作者简介：张娟（1981-），女，硕士，讲师，主要从事营养流行病学研究。E-mail：zhangjuan2022@sina.com。

更新日期/Last Update: 2017-06-30