The Impact of Different Processing Methods on the Nutritional Components of Soy-Based Foods
In this paper,soybean is processed by physical,chemical and microbial processing methods to obtain soybean oil,soybean powder,soybean milk,tofu and tofu milk.The protein,fat,vitamin content and antioxidant activity of five soybean products are determined,and the influence of different processing methods on the nutritional composition of soybean food is explored.The results show that the chemical treatment is effective in concentrating fat and fat-soluble vitamins,but not effective in retaining protein,water-soluble vitamins,antioxidant activity and isoflavones.The physical treatment retain protein,fat and antioxidant components to a certain extent,and moderately retain water-soluble vitamins and fat-soluble vitamins.The nutritional value of soybean products is significantly enhanced by microbial fermentation.In actual production,suitable processing methods can be selected according to product needs to enhance the nutritional value of soy foods.
万方数据
维普
