干湿豆制浆模式下自制豆浆营养与感官品质分析

Nutritional and sensory quality analysis of homemade soybean milk by dry/wet patterns

中文关键词:  豆浆  干豆  湿豆  营养  感官评价

英文关键词:soybean milk  dried soybean  soaked soybean  nutrition  sensory evaluation

中文摘要:

      目的 分析比较不同家用豆浆机干豆和湿豆2种模式下所制豆浆品质的差异 方法 以黄豆为原料选用国内外4个主流品牌的4款家用豆浆机分别采用干豆和湿豆2种模式制作豆浆, 从营养品质(可溶性固形物、可溶性蛋白质、脂肪、还原糖含量)、物理性质(粘度、粒径)以及感官品质3个方面对豆浆品质进行比较和评价, 分析干湿豆制浆模式和不同品牌豆浆机之间豆浆营养和感官品质的差异, 探讨了不同制浆工艺对豆浆品质的影响。结果 湿豆模式下所制得的豆浆在营养和感官品质上均优于干豆模式, 不同品牌的豆浆机所制豆浆品质之间也存在较大差异。结论 豆子经过浸泡后磨碎得更彻底, 豆浆粒径更小, 总营养物质溶出得更多。湿豆模式豆香味较浓郁, 豆腥味淡, 涩感弱, 口感更绵滑。

英文摘要:

      Objective To evaluate the quality of homemade soybean milk by dry and wet patterns. Methods Four soybean milk makers from four leading manufactures were used to prepare soybean milk samples by dry and wet patterns. Analysis the differences of samples in terms of nutritional (soluble solids, soluble proteins, fats, sugar), physical (aspects viscosity, particle size) and sensory properties. Results Soybean milk made from wet pattern had better quality in both nutrition and sensory, and soybean milk maker of different brands exhibited various quality in soybean milk making. Conclusion Beans are grinded more thoroughly and nutrients are easier to dissolve out after soaking. Wet pattern produced soybean milk have lighter bean smell and smoother mouth feel.