不同干豆豆浆机制备豆浆的主要品质评价

Properties of Home-made Soymilk Prepared by Three Automatic Soymilk Makers

以大豆为原料选用我国2个主导品牌的3款豆浆机(九阳精磨豆浆机、九阳无网干豆豆浆机、美的无网干豆豆浆机)制作豆浆,从蛋白质含量、蛋白质回收率、豆浆颗粒度及感官特性等方面对豆浆品质进行评价。结果表明:豆浆的蛋白含量为1.72%～2.66%,蛋白回收率为47.13%～68.66%,带有精磨器的豆浆机制备的豆浆蛋白含量及蛋白回收率均最高。对于3种豆浆机,未过滤和用九阳筛网过滤的豆浆均有较大粒径颗粒,饮用时有明显的"刺喉感",而用100目尼龙布过滤后,豆浆口感细腻,无颗粒感和"刺喉感"。感官评价结果显示,用九阳精磨豆浆机制备的豆浆感官评分最高。

Preparation of soymilk at home with automatic soymilk makers is getting more and more popular in China,and the home-made soymilk has became an important liquid food in Chinese diet,especially for breakfast.The objective of this paper is to evaluate the quality of home made soymilk in terms of protein content,particle size and sensory property.Three soymilk makers from two leading manufactures in china including Joyoung Fine-grinding,Joyoung Dry-bean,and Midea Dry-bean were used to prepare soymilk samples.The result showed that protein contents of the soymilks were between 1.72%and 2.66%,and the protein recovery rates were between 47.13%and 68.66%.The protein content of the soymilk prepared with the soymilk maker with the fine-grinding cylinder was the highest.For all the three soymilk makers,the particle sizes of the unfiltered soymilks and filtered by Joyoung sieve（about 20 mesh） were larger and had gritty mouthfeel,while after filtered by nylon sieve（100 mesh） they had much smaller size and smooth mouthfeel.Sensory evaluation results showed that the soymilk made with the fine-grinding cylinder exhibited the best quality.