To investigate the effect of different soybean pretreatment methods on the quality of soybean milk,four pretreatment methods were chosen;the contents of protein,stability,color,sensory quality,particle size and quality of soy milk were analyzed and compared.The changes of micro morphology in soybean were extracted by scanning electron microscope.The results showed that different soybean pretreatment methods had different effects on the quality of soy milk.For ultrasonic pretreatment soybean,its protein reached to 4.026 6%,and soybean cell structure are closer,but soybean milk sensory quality was not as good as freezing pretreatment,and it had a poor stability.Soybean structure was severe damaged by the microwave pretreatment,with darker color and a big loss of protein,its content was only to 3.241 4%,the sensory quality and stability of soy milk were worse than freezing pretreatment.Moreover,after freezing pretreatment,the whiteness of soy milk was increased to 75.12,the sensory evaluation scores,the qualitv and stability of soy milk were all improved and the overall quality of soy milk was the best.
ZHANG Bi-ying,YANG Rui-lian,ZHANG Jing,TANG Ling,JIANG He-ti.
Effect of different soybean pretreatment methods on the quality of soybean milk[J]. Food and Fermentation Industries, 2017, 43(2): 134