The content of soluble sugar was an important factor to measure the quality of soybean food products,which was closely related to processing methods.In order to explore the influence of different processing methods on the content of soluble sugar in soybeans,this article took the main soybean cultivar Heinong 69 in Heilongjiang Province as the research object.Soybeans were processed using three processing methods:boiling,microwave heating,and low-temperature germination.High performance liquid chromatography was used to detect and analyze the soluble sugar content in soybeans.The results showed that three different processing methods had significant effects on the sucrose content in soluble sugar of soybean.Compared with the control(CK),boiling treatment could reduce the sucrose content in soybeans;With the extension of microwave heating treatment time,the sucrose content in soybeans showed a trend of first decreasing and then increasing;With the extension of low-temperature germination treatment time,the sucrose content in soybeans showed a decreasing trend.
维普
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