Beany Note Reduction and Overall Quality Improvement on Soymilk by Optimized Processing

GUO Xiaofei; GUO Qiqi; HE Zhigang; LIANG Zhangcheng; LIN Xiaozi

doi:10.19303/j.issn.1008-0384.2020.12.012

Volume 35 Issue 12

Dec. 2020

Turn off MathJax

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2020 > 35(12): 1385-1390

GUO X F, GUO Q Q, HE Z G, et al. Beany Note Reduction and Overall Quality Improvement on Soymilk by Optimized Processing [J]. Fujian Journal of Agricultural Sciences，2020，35（12）：1385−1390 doi: 10.19303/j.issn.1008-0384.2020.12.012

Citation:

GUO X F, GUO Q Q, HE Z G, et al. Beany Note Reduction and Overall Quality Improvement on Soymilk by Optimized Processing [J]. Fujian Journal of Agricultural Sciences，2020，35（12）：1385−1390 doi: 10.19303/j.issn.1008-0384.2020.12.012

Citation:

PDF( 596 KB)

Beany Note Reduction and Overall Quality Improvement on Soymilk by Optimized Processing

doi: 10.19303/j.issn.1008-0384.2020.12.012

GUO Xiaofei^{1, 2
,},
GUO Qiqi^{2, 3},
HE Zhigang^{2, 3},
LIANG Zhangcheng^{2, 3},
LIN Xiaozi^{2, 3
,
,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
3.
Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian　350003, China

Received Date: 2020-05-21
Rev Recd Date: 2020-09-24
Publish Date: 2020-12-31

Abstract

Abstract

Objective Study the effects of coordinated control of rehydration parameters and oxygen-isolating refining on lipoxygenase activity and soybean milk flavor, and provide theoretical and technical support for the development of high-quality soybean drinks. Method The inhibition effects of factors such as rehydration conditions, refining temperature and oxygen-isolating refining on soybean milk lipoxygenase activity were compared, and the better process parameters were obtained. Based on the process parameters, the effect of coordinated control of oxygen-isolating refining on the removal of beany flavor and the color and flavor of soy milk was studied. Result (1) Rehydration temperature is the main factor affecting the activity of lipoxygenase in soybean, the hot alkali (80 ℃, pH 9) rehydration and oxygen-isolating refining treatment process has the best effect on the inhibition of lipoxygenase activity. The activity of lipoxygenase is only 100±2.5 U·mL⁻¹; (2) Under the optimal rehydration conditions obtained in (1), the effect of different oxygen-isolating refining temperatures on soybean lipoxygenase activity is not significant. Therefore, refining temperature is not the key factor to inhibit the activity of lipoxygenase; (3) Compared with oxygen refining at room temperature, the lipoxygenase activity of soymilk prepared by oxygen-isolating refining is reduced by 99.67%, the total flavonoid content is increased by 24.77%, the beany smell is obviously removed, and the comprehensive quality of soy milk, such as brightness and flavor, was also significantly improved. So the optimal processing parameters combined with oxygen-isolating refining has the best effect in removing the beany flavor and improving the comprehensive quality of soy milk. Conclusion The results showed that under the cooperation of oxygen-isolating refining process, the lowest beany flavor and the best comprehensive quality were obtained by the process of rehydration with 80 ℃ soaking temperature, pH 9 and 60 min soaking time. This research is of great significance to the development of high-quality soybean beverages.
- soybean,
- rehydration process,
- oxygen-isolating refining,
- lipoxygenase,
- soybean milk quality

FullText(HTML)

References(22)

References

[1]	任向楠, 丁钢强, 程峰. 豆浆营养素含量及影响因素研究进展 [J]. 营养学报, 2019, 41(2):198−203. doi: 10.3969/j.issn.0512-7955.2019.02.019 REN X N, DING G Q, CHENG F. Advances in nutritional composition of soybean milk and associated influential factors [J]. Acta Nutrimenta Sinica, 2019, 41(2): 198−203.(in Chinese) doi: 10.3969/j.issn.0512-7955.2019.02.019
[2]	MOREIRA M A, TAVARES S R, RAMOS V, et al. Hexanal production and TBA number are reduced in soybean [Glycine max (L.) Merr. ] seeds lacking lipoxygenase isozymes 2 and 3 [J]. Journal of Agricultural and Food Chemistry, 1993, 41(1): 103−106. doi: 10.1021/jf00025a022
[3]	赵晓园. 大豆脂肪氧化酶活性影响因素研究及其应用[D]. 合肥: 合肥工业大学, 2007. ZHAO X Y. Research and Application of Influencing Factors of Soybean Lipoxygenase Activity and Its Application[D]. Hefei: Hefei University of Technology, 2007. (in Chinese).
[4]	李娜. 干热预处理制备酶解全豆浆及其稳定性研究[D]. 天津: 天津科技大学, 2018. LI N. Preparation of enzymatically hydrolyzed whole soybean milk by dry heat pretreatment and its stability[D]. Tianjin: Tianjin University of Science and Technology, 2018. (in Chinese).
[5]	KWOK K C, LIANG H H, NIRANJAN K. Optimizing conditions for thermal processes of soy milk [J]. Journal of Agricultural and Food Chemistry, 2002, 50(17): 4834−4838. doi: 10.1021/jf020182b
[6]	DEAK N A, JOHNSON L A. Effects of extraction temperature and preservation method on functionality of soy protein [J]. Journal of the American Oil Chemists' Society, 2007, 84(3): 259−268. doi: 10.1007/s11746-007-1035-7
[7]	郭晓菲, 郭琪琪, 林晓姿, 等. 脱皮大豆等温吸水模型与复水磨浆工艺参数优化 [J]. 食品工业科技, 2020, 41(13):207−211, 226. GUO X F, GUO Q Q, LIN X Z, et al. Isothermal water absorption model of peeled soybean and optimization of process parameters of rehydration [J]. Science and Technology of Food Industry, 2020, 41(13): 207−211, 226.(in Chinese)
[8]	OBATA A, MATSUURA M, KITAMURA K. Degradation of sulfhydryl groups in soymilk by lipoxygenases during soybean grinding [J]. Bioscience, Biotechnology, and Biochemistry, 1996, 60(8): 1229−1232. doi: 10.1271/bbb.60.1229
[9]	孙晓欢, 李佳勋, 荣建华, 等. 干豆和湿豆制作豆浆的营养评价 [J]. 粮食与饲料工业, 2014(11):17−20. SUN X H, LI J X, RONG J H, et al. Nutritional assessment of soybean milk by dry beating and wet milling [J]. Cereal & Feed Industry, 2014(11): 17−20.(in Chinese)
[10]	石胜尧, 张延坤, 郭大发, 等. 大豆脂肪氧化酶活性的测定 [J]. 营养学报, 1996, 18(3):354−357. SHI S Y, ZHANG Y K, GUO D F, et al. Determination of soybean lipoxygenase activity [J]. Journal of Nutrition, 1996, 18(3): 354−357.(in Chinese)
[11]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中蛋白质的测定: GB 5009.5—2016[S]. 北京: 中国标准出版社, 2017.
[12]	张凤英, 隋明. 响应面法优化酱油蛋白质利用率的发酵条件 [J]. 食品研究与开发, 2019, 40(6):52−56. doi: 10.3969/j.issn.1005-6521.2019.06.010 ZHANG F Y, SUI M. Optimization of fermentation conditions of protein utilization in soy sauce using response surface methodology [J]. Food Research and Development, 2019, 40(6): 52−56.(in Chinese) doi: 10.3969/j.issn.1005-6521.2019.06.010
[13]	李有宝, 华晓曼, 陈今朝, 等. 两种豆浆制备工艺黄酮类物质与ABTS自由基清除能力比较研究 [J]. 粮油加工(电子版), 2015(12):64−69. LI Y B, HUA X M, CHEN J Z, et al. Comparative study of flavonoids and ABTS radical scavenging activity in soybean milk with two technologies [J]. Cereals and Oils Processing (Electronic Version), 2015(12): 64−69.(in Chinese)
[14]	李俊安. 苦荞胰蛋白酶抑制剂的纯化及特性研究 [J]. 生物化学杂志, 1991, 20(4):385−389. LI J A. Purification and characteristics of trypsin inhibitors in tartary buckwheat [J]. Journal of Biochemistry, 1991, 20(4): 385−389.(in Chinese)
[15]	李里特, 王海. 功能性大豆食品[M]. 北京: 中国轻工业出版社, 2002: 108.
[16]	张雪丹. 大豆脂肪氧化酶的鉴定、纯化及其漂白β胡萝卜素的酶学特性研究[D]. 南京: 南京农业大学, 2008. ZHANG X D, Identification, Purification of Soybean Lipoxygenase and Enzymatic Properties of Bleached β-carotene[D]. Nanjing: Nanjing Agricultural University, 2008. (in Chinese).
[17]	曾祥博, 王葳, 张可心, 等. 无腥豆浆风味品质影响因素及常用加工技术研究进展 [J]. 食品工业, 2019, 40(9):307−311. ZENG X B, WANG W, ZHANG K X, et al. Research developments on influencing factors of flavor quality and processing technology of non-beany soymilk [J]. The Food Industry, 2019, 40(9): 307−311.(in Chinese)
[18]	AXEROLD B, CHESBROUGH L. Lipoxygenase from soybeans [J]. Plant Physiology, 1981, 71(5): 441−451.
[19]	季秋燕, 孔祥珍, 华欲飞. 无氧磨浆工艺对腐竹品质的影响 [J]. 食品与机械, 2019, 35(6):177−181. JI Q Y, KONG X Z, HUA Y F. The effects of oxygen-insulated grinding process on the quality of Yuba [J]. Food & Machinery, 2019, 35(6): 177−181.(in Chinese)
[20]	张豪, 孔祥珍, 陈业明, 等. 磨浆工艺对速食豆腐粉浆料品质的影响 [J]. 食品与发酵工业, 2018, 44(11):210−215. ZHANG H, KONG X Z, CHEN Y M, et al. Effect of grinding technology on the quality of instant tofu powder [J]. Food and Fermentation Industries, 2018, 44(11): 210−215.(in Chinese)
[21]	李有宝, 华晓曼, 陈今朝, 等. 2种加工工艺豆浆产品中黄酮类物质与总抗氧化能力的比较分析 [J]. 吉林农业大学学报, 2016, 38(6):759−765. LI Y B, HUA X M, CHEN J Z, et al. Comparative study of flavonoids and total antioxidant capacity in soybean milk with two processing technologies [J]. Journal of Jilin Agricultural University, 2016, 38(6): 759−765.(in Chinese)
[22]	雒江菡, 于瑞洪. 知母总黄酮提取工艺的研究 [J]. 广州化工, 2017, 45(16):63−65. doi: 10.3969/j.issn.1001-9677.2017.16.022 LUO J H, YU R H. Study on extraction technology of total flavonoids from anemarrhenae [J]. Guangzhou Chemical Industry, 2017, 45(16): 63−65.(in Chinese) doi: 10.3969/j.issn.1001-9677.2017.16.022