高温高湿贮藏对大豆及其加工产品品质影响研究进展  

Research Progress on the Impact of High Temperature and Humidity Storage on the Quality of Soybean and Its Processed Products

作　　者：夏晓雨 朱颖 黄雨洋 何洋 高扬 朱秀清[1] XIA Xiaoyu;ZHU Ying;HUANG Yuyang;HE Yang;GAO Yang;ZHU Xiuqing(College of Food Engineering,Harbin University of Commerce/Key Laboratory of Food Science and Engineering of Heilongjiang Province,Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院/黑龙江省普通高校食品科学与工程重点实验室/黑龙江省谷物食品与谷物资源综合加工重点实验室,黑龙江哈尔滨150076

出　　处：《大豆科学》2024年第5期648-655,共8页Soybean Science

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B04);黑龙江省“双一流”学科协同创新成果建设项目(LJGXCG2022-084)。

摘　　要：大豆作为一种优质的植物蛋白来源,近年来广泛应用于食品行业。大豆贮藏是大豆在收获后直至加工前的必要阶段,但贮藏过程中可能存在极端环境如高温、高湿及极低温等条件,会直接影响大豆原料的组分特性和结构,从而影响加工产品的品质。因此,研究大豆贮藏环境和产品品质变化至关重要。本文系统综述了国内外大豆贮藏过程中大豆及产品变化的相关研究进展,分析了不同贮藏条件下大豆原料的蛋白质、脂肪、碳水化合物等组分及其加工产品豆乳、豆腐的品质变化,重点分析高温高湿贮藏条件(极端环境)下大豆蛋白质等主要组分和豆腐品质的变化机制,为大豆长期贮运和豆制品产业发展提供参考。Soybean,as a high-quality source of plant protein,has been widely used in the food industry in recent years.Soybean storage is a necessary stage for soybeans from harvest to processing,but there may be extreme environmental conditions such as high temperature,high humidity,and extremely low temperature during storage,which can directly affect the composition characteristics and structure of soybean raw materials,and thus affect the quality of processed products.Therefore,studying the storage environment and product quality changes of soybeans is crucial.This article systematically reviews the research progress on changes in soybeans and products during soybean storage at home and abroad,analyzes the protein,fat,carbohydrates and other components of soybean raw materials under different storage conditions,as well as the quality changes of processed products such as soy milk and tofu.This article focuses on analyzing the changes in the main components of soybean protein and tofu quality under high temperature and high humidity storage conditions(extreme environments),providing reference for the long-term storage and transportation of soybeans and the development of the soy product industry.

关 键 词：大豆 加工产品 贮藏 高温高湿 蛋白质 豆腐品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]