不同热处理方式对大豆液体制品品质的影响

Effect of Various Modes of Heat Treatment on Nutritional Value of Soybean Homogenate

大豆营养丰富,为了更好地摄取大豆中的营养,有效地消除大豆中的抗营养因子是关键。检测几种热处理方式得到的大豆液体制品中植酸、皂苷和胰蛋白酶抑制剂的含量变化,以及蛋白质、总氨基酸、游离氨基酸、脂肪酸和矿物质的含量变化。结果表明,不同热处理方式对大豆液体制品中主要营养物质含量有一定影响。和其他热处理方法相比,采用125℃、0.135MPa破碎匀浆10min的方法处理大豆液体制品时,总蛋白及总氨基酸的含量略有提高,游离氨基酸中有的组分含量提高,有的组分含量有所下降;同时,该热处理方法可减少胰蛋白酶抑制剂、皂苷和植酸抗营养因子含量,其消除胰蛋白酶抑制剂和皂苷的效果十分明显。因此,125℃、0.135MPa处理10min是一种较为理想的热处理方式。

Soybean is a versatile food and a rich source of essential nutrients but contains many antinutritional factors.The effective elimination of antinutritional factors has key significance for better absorption of nutrients from soybean.In this study,soybean was homogenated in various modes of heat treatment,and obtained homogenates were measured for their contents of several antinutritional factors such as phytic acid,saponin and trypsin inhibitors and nutrients including protein,total amino acids,free amino acids,fatty acids and minerals.The results indicated that various modes of heat treatment had some effect on the major nutrients in soybean homogenate.Compared with other heat treatment modes investigated in this study,10 min homogenization at 125 ℃ and 0.135 MPa resulted in slightly higher contents of total protein and total amino acids,an increase in some free amino acids but a decrease in others.Meanwhile,the heat treatment mode could eliminate phytic acid,saponin and trypsin inhibitors and the eliminating effect on saponin and trypsin inhibitors was especially obvious.Therefore,it is an ideal heating method for soybean product processing.