加工方式对富硒大豆制品中硒含量的影响

Changes of selenium content in Se-enriched soybean under different processing methods

大豆中的植物蛋白是硒元素存在的主要场所,因此豆制品是重要的有机硒食物来源。目前已经有不少关于富硒大豆蛋白、大豆芽及豆腐等大豆制品的研究,但主要集中于制品中硒含量的分布,而对于生产过程中硒含量的变化却鲜有提及。研究主要分析了制备富硒大豆芽、富硒豆浆和富硒豆腐3种大豆制品过程中硒含量的变化,结果表明硒含量较高的大豆样品发芽情况较好,发芽过程中硒含量呈现先增加后缓慢下降并趋于稳定的趋势,大豆芽经热烫处理后,3种大豆样品的硒含量均大量减少。磨浆时,水豆比的不同影响了硒在豆浆和豆渣中的分布,豆浆中的硒所占的比重随着加水量的增加而增加。在以不同凝固剂制作的3种豆腐中,硒含量顺序为:内酯豆腐>石膏豆腐>盐卤豆腐,即内酯豆腐保存硒的能力最强。实际生产中,应选择合理的加工方式以便最大限度地减少硒的损失。

Soybean protein is the main site of selenium, which is why soybean products are important food sources of organic selenium. There has been researches on soybean protein, soybean sprouts, tofu and other products enriched in selenium, but the research mainly focus on the selenium content in the product, for changes of selenium content under different processing conditions is rarely reported in papers. This study mainly analyzed the changes of selenium content when preparing the bean sprouts, bean curd and soybean milk. The results showed that soybeans with higher selenium content exhibit better germination condition. The content of selenium in soybean sprouts increased first, then decreased and tend to be stable. After heat treatment, the content of selenium in three soybean sprouts all decreased. Besides, water ratio influence the distribution of selenium in soybean residue and soymilk when grinding beans.The proportion of selenium in soymilk was increased with the increase of water addition. The order of selenium content in three kinds of tofu produced by different coagulants was： lactone tofu〉gypsum tofu〉brine tofu, which means lactone tofu kept the strongest ability of selenium. In actual production, reasonable processing methods should be chosen to minimize the loss of selenium.