Effect of Soaking on the Quality of House-Made Soymilk

摘要：

Home-made soymilk becomes more and more popular. The effect of soaking on the quality of soymilk was studied. Soymilk of soaked soybean contained more total solid, protein, lipid, unsaturated fatty acids and isoflavone; the volatiles were determined with GC-MS, Soymilk of soaked soybean contained less beany compounds and more flavor compounds; thus, the soaking was good to produce high quality soymilk.

关键词： soymilk soaking nutrition components flavor

作者: Fu Xiangjin Xia Shuqin

作者单位: Hunan Key laboratory of cereal and oil quality control Central south University of Forestry and Tech School of food science Jiangnan University Wuxi,China

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 878-881

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）