| 刊名 | Agricultural Biotechnology |
| 作者 | Miao XIAO1, Xuejiao ZHANG1*, Muwen LIU1, Xiao LI1, Tao YE1, Xiaoping YANG2 |
| 作者单位 | 1. Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang; 2. Hunan Zhengda Jingyan Manufacturing Co., Ltd., Changsha |
| DOI | DOI:10.19759/j.cnki.2164-4993.2024.02.007 |
| 年份 | 2024 |
| 刊期 | 2 |
| 页码 | 20-24 |
| 关键词 | Whole soybean milk; Grinding method; Low-concentration grinding; High-concentration grinding; Antinutritional factor |
| 摘要 | [Objectives] This study was conducted to improve the nutritional value of soybean milk, enrich the variety and taste of soybean milk, and find healthy food that is more conducive to people's nutritional needs. [Methods] Whole soybean milk was prepared by grinding with a grinding wheel at a low concentration (low-concentration grinding) and a stainless steel mill at a high concentration (high-concentration grinding). The sensory, physical and chemical characteristics and anti-nutritional factors of whole soybean milk produced by different grinding methods were studied. [Results] Compared with low-concentration grinding, the protein content in soybean milk prepared by high-concentration grinding increased by 24%, and the dietary fiber content increased by 74.7%. Before and after high-pressure homogenization, the particle size D(4,3) of soybean milk prepared by low-concentration grinding was 212.1 and 93.59 μm, respectively, and the particle size D(4,3) of soybean milk prepared by high-concentration grinding was 134.0 and 64.64 μm, respectively. The trypsin inhibitor activity and phytic acid content of soybean milk prepared by high-concentration grinding were significantly lower than those of soybean milk prepared by low-concentration grinding. [Conclusions] This study improves the diet structure of the broad masses of people, strengthens people's physique, and provides a new idea for the implementation and development of China's "Soybean Action Programme". |
