高温高湿贮藏对大豆及其加工产品品质影响研究进展

Research Progress on the Impact of High Temperature and Humidity Storage on the Quality of Soybean and Its Processed Products

大豆作为一种优质的植物蛋白来源,近年来广泛应用于食品行业。大豆贮藏是大豆在收获后直至加工前的必要阶段,但贮藏过程中可能存在极端环境如高温、高湿及极低温等条件,会直接影响大豆原料的组分特性和结构,从而影响加工产品的品质。因此,研究大豆贮藏环境和产品品质变化至关重要。本文系统综述了国内外大豆贮藏过程中大豆及产品变化的相关研究进展,分析了不同贮藏条件下大豆原料的蛋白质、脂肪、碳水化合物等组分及其加工产品豆乳、豆腐的品质变化,重点分析高温高湿贮藏条件(极端环境)下大豆蛋白质等主要组分和豆腐品质的变化机制,为大豆长期贮运和豆制品产业发展提供参考。

Soybean,as a high-quality source of plant protein,has been widely used in the food industry in recent years.Soybean storage is a necessary stage for soybeans from harvest to processing,but there may be extreme environmental conditions such as high temperature,high humidity,and extremely low temperature during storage,which can directly affect the composition characteristics and structure of soybean raw materials,and thus affect the quality of processed products.Therefore,studying the storage environment and product quality changes of soybeans is crucial.This article systematically reviews the research progress on changes in soybeans and products during soybean storage at home and abroad,analyzes the protein,fat,carbohydrates and other components of soybean raw materials under different storage conditions,as well as the quality changes of processed products such as soy milk and tofu.This article focuses on analyzing the changes in the main components of soybean protein and tofu quality under high temperature and high humidity storage conditions(extreme environments),providing reference for the long-term storage and transportation of soybeans and the development of the soy product industry.