浸泡与干豆磨浆对家庭自制豆浆营养品质的影响

Effects of Different Pre-program of Soymilk Maker on the Quality and Nutrients of Homemade Soymilk

研究家庭豆浆机的浸泡豆制浆与干豆制浆模式对豆浆中营养成分及抗营养因子的影响。比较不同处理条件下豆浆中的蛋白质、脂肪、碳水化合物、抗营养因子(胰蛋白酶抑制剂、植酸、单宁)的含量及蛋白质体外消化率的变化。结果表明,大豆不经浸泡直接制浆含有较低的植酸与单宁含量,浸泡后制浆使豆浆的营养成分与蛋白质消化率有所增加。

This paper discusses the effects of soaking on the nutrients and anti-nutritional factors of soymilk. The contents of protein, lipid, carbohydrate, anti-nutritional factors (namely trypsin inhibitor, phytic acid, and tannins) and protein digestibility of soymilk made from soybean with or without soaking are compared. Results indicate that soymilk made from dry soybean without soaking owns the lower phytic acid and tannins, but soaking improves nutrients and protein digestibility of soymilk.