干豆和湿豆制作豆浆的营养评价

Nutritional assessment of soybean milk by dry beating and wet milling

采用干豆制浆和湿豆制浆两种工艺进行制浆,对豆浆中糖类、脂类、蛋白质、氨基酸等物质含量进行了检测,比较了不同制浆工艺对豆浆营养成分的影响。结果表明,干豆制浆的豆浆中,总糖、淀粉和还原糖含量较高,淀粉和脂肪消化率较高,蛋白质消化率较低;而湿豆制浆的豆浆中,粗脂肪、游离脂肪酸、粗蛋白质含量较高,蛋白质消化率较高。

The content of milk solids,sugar,lipids,proteins and amino acid were assayed in soybean milk making by two different pulping processes of dry beating and wet milling.What＇s more,effects of these two methods on milk nutrient composition were compared.The results showed that,contents of total sugar,starch and reducing sugar in the soybean milk produced by dry beating were found higher than those by wet milling.The same also applied to starch and fat digestibility.In the same method,however,the protein digestibility was found lower.For the soybean milk producing by wet milling,levels of crude fat,free fatty acids and crude protein were higher as well as the protein digestibility.