Research Progress on the Impact of High Temperature and Humidity Storage on the Quality of Soybean and Its Processed Products
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.
soybeanprocessed productsstoragehigh temperature and humidityproteintofu quality
万方数据
维普
