摘要
豆类中除营养成分外也含有多种抗营养因子,制作豆浆时不同预处理方法可能影响到豆浆中抗营养因子的残留量。本文就浸泡、萌发和去皮3种不同预处理方法对豆浆中胰蛋白酶抑制剂、植酸、单宁等抗营养成分的影响进行综述。与干豆制浆相比,浸泡和萌发处理均可降低所制豆浆中抗营养因子的含量,其中萌发大豆处理去除抗营养因子的效果最佳。
In addition to nutrients, legumes also contain a variety of anti-nutritional factors and different pretreatments of soy milk production may affect the retention of anti-nutritional factors. The effect of soaking, germination and dehulling on soy trypsin inhibitors, phytic acid, tannins, saponins and other components was reviewed. Compared with the soy milk made by dry beans, the contents of anti-nutritional factors in soy milk made by soaked and germinated beans both decreased considerably. Germination treatment might be the most effective pretreatments with regard to reducing the content of anti-nutritional factor in soy milk.
出处
《中国食物与营养》
2012年第1期65-68,共4页
Food and Nutrition in China
基金
"十一五"国家科技支撑计划项目(项目编号:2008BAI58B02)
关键词
豆浆
抗营养因子
浸泡
萌发
去皮
soy milk
anti-nutritional factors
soaking
germination
dehulling
