作　　者： ; ; ; ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《食品与发酵工业》 2003年第8期36-39,共4页

摘　　要： 研究了大豆籽粒在发芽过程中营养成分变化和用发芽大豆为原料生产豆乳与牛乳复合的工艺。大豆在发芽过程中 ,随着胚根长度的增加 ,可溶性蛋白质呈先升后降的趋势 ,游离氨基酸始终在增加 ,脂肪和植酸则持续下降。大豆胚根长度 2mm时 ,可溶性蛋白质增加量和植酸减少量分别为浸泡结束时的 5 6 88%和 45 99% ;胚根长度 15mm时 ,游离氨基酸比浸泡结束时增加 1 0 3倍。发芽大豆用质量分数 0 2 %的NaHCO3 溶液 80℃下处理 2min ,经清洗、去皮、热磨、滤浆和煮沸等处理 ,发芽豆乳的豆腥味轻微 ;豆乳与牛乳以体积比 4∶6的比例制成的复合乳营养合理 。 The change of soybean nutrients in the process of germination was investigated and the processing parameters for processing mixed milk from the germinated soybean and fresh cow milk were optimized During the germination of soybean,soluble protein content had a trend of increase at the beginning stage and then degrease at the later growing period of soybean embryo root while free amino acid increased continuously Lipid and phytic acid showed continuous decrease. When the embryo root grew up to 2?mm,soluble protein increased by 56 88% and phytic acid decreased by 45 99% as compared to before germination When the root was up to 15?mm,free amino acid was 1 03 time more than that before germination Following the procedures including cleaning, removing skin,grounding with hot water of 80℃ with 0 2% NaHCO 3 solution for 2?minutes,filtrating,boiling,the soybean extract tasted little beany odors The proportion of soybean extract to fresh cow milk was 4∶6 in making mixed soybean milk, which had balanced nutrients and good taste.

关 键 词： 发芽大豆 营养价值 复合乳 生产技术 牛乳 发芽豆乳

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]