制浆工艺对豆浆营养成分构成的影响

Effects of pulping process on the nutrient composition of soybean milk

选取大豆为原料,考察干豆制浆、灭酶制浆、湿豆制浆和石磨制浆这4种工艺影响大豆营养物质在浆汁、豆渣与浸泡液中分布,从而改变豆浆营养组分构成的规律,为高品质豆浆制作提供数据依据。研究结果表明,制浆工艺对浆汁、豆渣与浸泡液中大豆营养物质的分布具有显著影响,最终引起豆浆中营养成分的含量与比例发生变化。石磨制浆浆汁中异黄酮含量最高;灭酶制浆浆汁中总糖、粗蛋白质、粗脂肪、磷脂含量最高;湿豆制浆浆汁中磷脂、纤维素含量最高;干豆制浆浆汁中植酸含量最高。总体上,灭酶制浆豆浆产品中各种营养物质含量较高,而不利于人体健康的植酸含量却最低,展现出优良的营养品质。

Using soybean as a resource,the influences of four different pulping processes（dry-soybean,enzyme-killing,stone and wet-soybean milling methods）on soybean nutrient distributions in the soybean milk,bean dregs and soaking liquid,and on the nutrient composition of soybean milk were investigated,in order to provide a fundamental basis for the rational production of high-quality soybean milk products.The results indicated that the pulping process had a significant influence on the soybean nutrient distributions in soybean milk,bean dregs and soaking liquid,resulting in changes of the nutrient contents and proportion in soybean milk.Specifically,the soybean milk product acquired by using stone milling showed the highest content of isoflavone,accompanied by the greatest contents of total sugar,crude protein,crude fat and phospholipid for the product from enzyme-killing milling,the greatest amounts of phospholipid and cellulose for the product from wet-soybean milling and the largest percent of phytic acid for the product from dry-soybean milling.In general,the soybean milk obtained using enzymekilling milling showed a relatively high amount of different nutrients but the lowest content of phytic acid that is undesired for human health,which displayed excellent nutritional quality.