Effects of Different Preparation Technology on Quality and Antioxidant Activity of Whole Soybean Milk
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.
万方数据
维普
