发芽处理对全豆豆奶品质的影响  

The Impact of Sprouting Treatment on the Quality of Whole Bean Soy Milk

作　　者：肖淼 刘婷 刘牧雯 李筱 赵良忠 张雪娇 XIAO Miao;LIU Ting;LIU Muwen;LI Xiao;ZHAO Liangzhong;ZHANG Xuejiao(Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Xiangzhong Preschool Normal College,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湖南邵阳422000 [2]湘中幼儿师范高等专科学校,湖南邵阳422000

出　　处：《食品安全导刊》2024年第13期68-70,74,共4页China Food Safety Magazine

基　　金：邵阳学院研究生科研创新项目(CX2022SY080);湖南省教育厅重点项目(21A048);邵阳学院横向项目(2023HX43)。

摘　　要：本文利用经发芽处理和未经发芽处理的大豆制备全豆豆奶,对比研究其理化特性、抗营养因子和抗氧化活性。结果表明,经发芽处理的全豆豆奶的蛋白质含量从3.04 g/100 g提升到3.43 g/100 g,总膳食纤维含量从1.31 g/100 g提升到1.43 g/100 g;胰蛋白酶抑制剂活性和植酸含量显著降低(P<0.05),抗氧化活性显著增强(P<0.05)。说明大豆发芽处理是一种低廉、绿色环保的能够改善大豆、全豆豆奶品质和营养价值的方法。This article utilizes soybeans that have been treated with germination and those that have not been treated with germination to prepare whole soy milk,comparing their physicochemical properties,antinutritional factors,and antioxidant activity.The results show that the protein content in the whole soy milk treated with germination increased from 3.04 g/100 g to 3.43 g/100 g,and the total dietary fiber content increased from 1.31 g/100 g to 1.43 g/100 g;the activity of trypsin inhibitors and the content of phytic acid significantly decreased(P<0.05),and the antioxidant activity significantly increased(P<0.05).Soybean germination treatment is a low-cost,environmentally friendly method that can improve the quality and nutritional value of soybeans and whole soy milk.

关 键 词：全豆豆奶 发芽处理 抗氧化活性 抗营养因子 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]