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中国精品科技期刊2020
潘婷婷,韦智,李佳钰,等. 浸泡时间对豆浆品质的影响及相关性分析[J]. 食品工业科技,2024,45(9):1−9. doi: 10.13386/j.issn1002-0306.2023030076.
引用本文: 潘婷婷,韦智,李佳钰,等. 浸泡时间对豆浆品质的影响及相关性分析[J]. 食品工业科技,2024,45(9):1−9. doi: 10.13386/j.issn1002-0306.2023030076.
PAN Tingting, WEI Zhi, LI Jiayu, et al. Effect of Soaking Time on the Quality of Soymilk and Their Correlation Analysis[J]. Science and Technology of Food Industry, 2024, 45(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030076.
Citation: PAN Tingting, WEI Zhi, LI Jiayu, et al. Effect of Soaking Time on the Quality of Soymilk and Their Correlation Analysis[J]. Science and Technology of Food Industry, 2024, 45(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030076.

浸泡时间对豆浆品质的影响及相关性分析

Effect of Soaking Time on the Quality of Soymilk and Their Correlation Analysis

  • 摘要: 研究大豆浸泡时间(6、8、10、12、14、16 h)对豆浆理化特性和感官品质的影响,为大豆浸泡时间的选择提供理论支撑。实验以大豆水分含量及分布、可溶性蛋白质含量、固形物含量、粒径、黏度、稳定性及感官评分作为考察指标,分析浸泡时间对豆浆品质的影响并确定大豆适宜的浸泡时长;采用Pearson相关系数对浸泡时间、大豆水分组成与豆浆品质的关系进行分析。低场核磁共振结果表明,T21、T22、T23信号值随着浸泡时间延长而升高,大豆吸附水的占比增加,大豆浸泡12 h后水分达到饱和状态。豆浆的品质研究结果表明,随着浸泡时间的延长,豆浆的蛋白质转移率、体积平均粒径、黏度均呈现先升高后降低的趋势,总固形物含量显著降低(P<0.05),豆浆稳定性先降低后升高;豆浆的感官评分值随着大豆浸泡时间的增加先增加后降低,8 h豆浆的感官综合评价值最高为1.0466,其次是10 h的豆浆。基于以上结果,优选大豆浸泡时间为8 h,虽然该时间的豆浆黏度低,口感浓度评分低,亮度值低;但是其可溶性蛋白质含量最高,为0.905 g/100 g,蛋白转移率可达到16.61%;总固形物含量仅次于6 h的豆浆,含量为3.185 g/100 g;而且色差b值最低,感官综合评价值最高。相关性分析结果表明:浸泡时间与大豆结合水占比、自由水占比呈显著负相关,与吸附水占比呈显著正相关(r=−0.9638、−0.8241、0.9391);豆浆的品质指标受到浸泡时间影响,其中浸泡时间与豆浆可溶性蛋白质、总固形物含量、L值呈显著负相关,与a值呈显著正相关关系(r=−0.9122、−0.9726、−0.8238、0.9385)。

     

    Abstract: The effects of soybean soaking time (6, 8, 10, 12, 14, 16 h) on the physicochemical properties and sensory quality of soymilk were studied, which provided theoretical support for the selection of soybean soaking time. Soybean moisture content and distribution, soluble protein content, solid content, particle size, viscosity, stability and sensory score were used as indicators to analyze the influence of soaking time on the quality of soymilk and determine the optimal soaking time of soybean. The relationships between soaking time, soybean moisture composition and soymilk quality were analyzed by using the Pearson's correlation method. The results of low-field NMR showed that with the increase of soaking time, the signal values of T21, T22 and T23 increased, and the proportion of adsorbed water increased. The soybean moisture reached saturation after 12 h soaking. The results of the quality study showed that with the increase of soaking time, the protein transfer rate, the average particle size at volume and viscosity of soymilk had a trend of increasing first and then decreasing. The total solids content decreased significantly (P<0.05), and soymilk stability decreased first and then increased. The sensory comprehensive score first increased and then decreased, with the highest score of 1.0466 after 8 h soaking, followed by 10 h soaking. Based on the above results, 8 h was chosen as the best soaking time for soybeans to make soymilk. Despite the viscosity, the taste score and the brightness value were low after 8 h soaking, the soluble protein content was the highest, which was 0.905 g/100 g, and the protein transfer rate reached 16.61%. The total solids content was 3.185 g/100 g after 8 h soaking, which was second only to 6 h of soaking. Meanwhile, b value was the lowest, and the sensory comprehensive evaluation value was the highest after 8 h soaking. The correlation analysis results showed that the soaking time was significantly negatively correlated with the proportion of soybean bound water and free water, and significantly positively correlated with the proportion of adsorbed water (r=−0.9638, −0.8241, 0.9391). The quality index of soymilk was affected by the soaking time, which was significantly negatively correlated with the soluble protein, the total solids content and the L value, and significantly positively correlated with a value (r=−0.9122, −0.9726, −0.8238, 0.9385).

     

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