益健活性乳酸豆奶的营养成份分析与利用

以优质小黄豆和黑豆为原料,制作两种乳酸豆奶。通过对两种豆奶发酵前后营养成份测定和小白鼠饲养试验进行比较,了解到两种发酵乳酸豆奶的蛋白质、脂肪、氨基酸、矿物质、维生素的含量和小鼠增重效果都远远高于相应品种的未发酵豆奶。结果提示,发酵乳酸豆奶是提高大豆蛋白利用率的有效途径之一,具有良好的开发前景。

Nutritive composition analysis and utilization of active soybean yogurt

The preparation of two kinds of soybean yogurt was made by using high-grade small-sized soybean and black bean as raw material. The contents of proteins . fats . amino acids . minerals and vitamins in two kinds of soybean yogurt were known and the effects of liveweight growth in mice fed by fermented soybean milk were greatiy higher than that by unfermented soybean milk through a comparison of nutritive composition assay of prefermented soybeen milk with that of postfermented soybean milk and of mice feeding test. Thus, fermented soybean yogurt is one of the effective ways for raising the utilization rate of soybean protein and having brilliant developing prospects.