干湿豆制浆模式下自制豆浆营养与感官品质分析

目的分析比较不同家用豆浆机干豆和湿豆2种模式下所制豆浆品质的差异方法以黄豆为原料选用国内外4个主流品牌的4款家用豆浆机分别采用干豆和湿豆2种模式制作豆浆,从营养品质(可溶性固形物、可溶性蛋白质、脂肪、还原糖含量)、物理性质(粘度、粒径)以及感官品质3个方面对豆浆品质进行比较和评价,分析干湿豆制浆模式和不同品牌豆浆机之间豆浆营养和感官品质的差异,探讨了不同制浆工艺对豆浆品质的影响。结果湿豆模式下所制得的豆浆在营养和感官品质上均优于干豆模式,不同品牌的豆浆机所制豆浆品质之间也存在较大差异。结论豆子经过浸泡后磨碎得更彻底,豆浆粒径更小,总营养物质溶出得更多。湿豆模式豆香味较浓郁,豆腥味淡,涩感弱,口感更绵滑。

Nutritional and sensory quality analysis of homemade soybean milk by dry/wet patterns

Objective The??paper?aimed to?evaluate?the?quality?of?home?made?soybean milk?by dry and wet patterns.?Methods Four soybean milk makers from four leading manufactures were used to prepare soybean milk samples. Analysis the differences of samples in terms of nutritional(soluble solids, soluble proteins, fats, sugar), physical(aspects viscosity,particle size)and sensory properties.Results soybean milk made from wet pattern has better quality in both nutrition and sensory attributes and soybean milk maker of different brands exhibited various quality in soybean milk making. Conclusion Beans were grinded more thoroughly and nutrients were easier to dissolve out after soaking. Wet pattern produce soybean milk with lighter bean smell and smoother mouthfeel.