大豆不同前处理方式对豆浆品质的影响

为探讨大豆不同前处理方式对豆浆品质的影响，选择5 种前处理方式，对所制得豆浆的感官品质、色泽、稳定性、主要营养成分及抗营养因子含量进行对比分析。结果表明：大豆不同前处理方式对豆浆品质有不同的影响。干豆直接制浆虽方便快捷，但所得豆浆品质较差，其感官品质、稳定性均差于浸泡大豆，且主要营养成分如蛋白质、多糖得率低，抗营养因子含量高；高温高压蒸煮大豆制浆，其感官品质、稳定性及抗营养因子的去除效果均差于浸泡大豆，且色泽偏暗，蛋白质损失严重，含量低于干豆制浆；与干豆直接制浆相比，浸泡处理大豆可明显改善豆浆感官品质及其稳定性，且其蛋白质、可溶性固形物、多糖含量显著提高（P＜0.05），抗营养因子含量显著下降（P＜0.05）；免浸泡豆和NaHCO3溶液泡豆制得豆浆色泽最亮，综合品质最好。

Effect of Different Soybean Pretreatment Methods on the Quality of Soy Milk

To investigate the effect of different soybean pretreatment methods on the quality of soy milk, five pretreatment methods
were chosen, and the sensory quality, color, stability, and the contents of major nutritional components and anti-nutritional factors
in soy milk made from the treated soybeans were analyzed and compared. The results showed that different soybean pretreatment
methods had different effects on the quality of soy milk. The preparation of soy milk from dry soybeans was convenient, but its
quality was not so good as that prepared from soaked soybeans, due to the inferior sensory quality, poorer stability, and lower
contents of proteins and polysaccharides, as well as higher contents of anti-nutritional factors. The sensory quality, stability and
removal efficiency of anti-nutritional factors of soy milk made from soybeans cooked at high temperature and high pressure, with
darker color and a severer protein loss, were worse than those of the soy milk prepared from soaked soybeans Similarly, the protein
content in soy milk prepared from the cooked soybeans was lower than that prepared from dry soybeans. Compared with soy milk
prepared from dry soybeans, the quality and stability of soy milk prepared from soaked soybeans were efficiently improved, the
contents of protein, soluble solids and polysaccharide were significantly increased, and the contents of anti-nutritional factors were
significantly decreased (P < 0.05). Moreover, the overall quality of soy milks prepared from soaking-free soybeans and NaHCO3
solution-soaked soybeans was the best, with the brightest color.