全豆豆浆与传统豆浆感官品质和营养成分对比  

Comparison of Sensory Quality and Nutrient Composition of Whole-soybean Milk and Traditional Soybean Milk

作　　者：张娟[1] 闫瑞霞[1] 孙志洪 李胜利[1] 何雪娟[1] 许蕊[1] 张进军 

机构地区：[1]沧州医学高等专科学校,河北沧州061000 [2]沧州市环境监测站,河北沧州061000 [3]沧州水磨坊永和餐饮管理有限公司,河北沧州061000

出　　处：《大豆科学》2017年第3期459-462,共4页Soybean Science

基　　金：沧州市科技计划项目(151204001)

摘　　要：以大豆为原料,通过感官评定对胶体磨技术自制的全豆豆浆和一般机械磨加工的传统豆浆中的永和豆浆和普通豆浆的感官品质进行了比较,通过营养成分检测对全豆豆浆和永和豆浆的营养成分进行了比较,同时将检测的全豆豆浆营养成分与中国食物成分表中的普通豆浆的营养成分进行比较。结果表明:全豆豆浆口感浓厚,细腻爽滑,豆香味浓郁,无豆腥味,感官评价总得分高于传统豆浆中的永和豆浆和普通豆浆,差异有统计学意义(P<0.01);全豆豆浆中蛋白质、脂肪、总膳食纤维、维生素B1、维生素B2、钙、磷脂及大豆异黄酮等营养成分含量均高于永和豆浆,更高于普通豆浆。全豆豆浆的普及不仅可以提高豆浆的营养价值,还可以减少资源的浪费,具有一定的社会和经济效益。With soybean as raw materials, sensory evaluation were used to compare the sensory quality of whole-soybean milk processed by colloid mill and Yonghe soy milk, ordinary soybean milk in the traditional soybean milk processed by general ma- chine. The nutritional components of whole-soybean milk and Yonghe soybean milk were compared by nutrient analysis, and the nutrient content of whole-soybean milk was compared with the nutritional content of ordinary soybean milk in Chinese food composition table. The results showed that the whole-soybean milk had a strong and smooth taste, rich bean flavor, and no bean flavor. The total sensory evaluation of whole-soybean milk was higher than Yonghe soy milk and ordinary soybean milk, the difference was statistically significant （P 〈0. O1 ）. The contents of protein, fat, total dietary fiber, vitamin B1, vitamin B2, calcium, phospholipid and soybean isoflavones in the whole-soybean milk were higher than those in Yonghe soybean milk, which was higher than that of the common soybean milk. The popularity of soybean milk can not only improve the nutritional value of soy milk, but also can reduce the waste of resources, has a certain social and economic benefits.

关 键 词：全豆豆浆 胶体磨 感官评价 营养成分 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] S565.1[轻工技术与工程—食品科学与工程]