不同制备工艺对全豆豆浆品质及抗氧化性的影响  

Effects of Different Preparation Technology on Quality and Antioxidant Activity of Whole Soybean Milk

作　　者：刘玉霞[1,2] 杨晓晖 于春涛[1] 孙凤娥[1] 张中兴[1,2] 张娟[1,2] LIU Yuxia;YANG Xiaohui;YU Chuntao;SUN Fenge;ZHANG Zhongxing;ZHANG Juan(Cangzhou Medical College,Cangzhou 061000,China;Hebei Province Soybean Nutrition and Application Technology Innovation Center,Cangzhou 061000,China)

机构地区：[1]沧州医学高等专科学校,河北沧州061000 [2]河北省大豆营养与应用技术创新中心,河北沧州061000

出　　处：《食品科技》2024年第11期214-219,共6页Food Science and Technology

基　　金：沧州市重点研发计划项目(213108009)。

摘　　要：传统豆浆加工会丢弃大量的豆渣,导致营养成分的流失。为了探讨不同制备工艺对全豆豆浆品质的影响,以不脱皮大豆为原料,分别采用干豆制浆、泡豆制浆和煮豆制浆3种工艺,对其感官品质、主要营养成分、活性物质和抗营养因子含量以及抗氧化活性进行对比分析。结果表明:煮豆豆浆感官品质最优,干豆豆浆次之,泡豆豆浆最差。不同制备工艺对全豆豆浆蛋白质、脂肪、总膳食纤维、钙、钾、维生素B_(2)和维生素E等主要营养成分的含量影响不大,脲酶活性皆为阴性。但相比干豆豆浆和泡豆豆浆,煮豆豆浆大豆低聚糖、磷脂等活性物质含量最高,皂苷和植酸等抗营养因子含量最低。煮豆豆浆的1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基和2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除能力分别为71.94%和45.60%,均显著高于干豆豆浆和泡豆豆浆。其总抗氧化能力为75.02 U/L,与泡豆豆浆相近但显著高于干豆豆浆。综上所述,3种制备工艺中,煮豆制浆工艺所得全豆豆浆综合品质最优。Traditional soybean milk processing discard a large number of soybean dregs,leading to the loss of nutrients.In order to explore the effects of different preparation processes on the quality of whole soybean milk,non peeling soybeans were used as raw materials to prepare whole soybean milk by three different processes:dry soybean pulping,soaked soybean pulping and boiled soybean pulping.The sensory quality,the contents of main nutrients,active substances and anti-nutrient factors and antioxidant activities were compared and analyzed.The results showed that the sensory quality of boiled soybean milk was the best,followed by dry soybean milk,and soaked soybean milk had the worst.Different preparation processes had little effect on the content of main nutrients such as protein,fat,total dietary fiber,calcium,potassium,vitamin B2 and vitamin E in whole soybean milk.The urease activity of three kinds of whole soybean milk was negative.But compared with dry soybean milk and soaked soybean milk,boiled soybean milk had the highest content of soybean oligosaccharides and phospholipids,and the lowest content of anti-nutritional factors such as saponins and phytic acid.1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)cation radical scavenging capacity of boiled soybean milk were 71.94%and 45.60%,respectively,significantly higher than those of dry soybean milk and soaked soybean milk,and the total antioxidant capacity was 75.02 U/L,similar to soaked soybean milk but significantly higher than dry soybean milk.In summary,among the three preparation technologies,the comprehensive quality of the whole soybean milk obtained by boiled soybean pulping process is the best.

关 键 词：全豆豆浆 制备工艺 感官品质 营养物质 抗氧化活性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]