大豆自然老化时间对豆浆理化特性及风味品质的影响
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摘要
为了进一步提高豆浆的品质,探讨不同自然老化时间对豆浆理化特性及风味品质的影响规律,本实验以可溶性固形物含量、脂肪含量、蛋白质含量、蛋白质提取率、稳定性、沉淀性及粒径分布为豆浆的评价指标,同时通过顶空固相微萃取-气相色谱-质谱联用技术分析豆浆风味物质的种类及含量变化。结果表明:大豆自然老化12个月后所制豆浆与对照组(20℃、相对湿度47%下平衡10 h)相比,其可溶性固形物、脂肪、蛋白质含量分别下降了2.8%、13.79%、9.4%;蛋白质提取率下降了1.73%;稳定系数下降了12.82%;沉淀率上升了48.78%;粒径分布整体右移,平均粒径从229.6 nm增至312.9 nm;豆浆中主要的豆腥味物质质量分数上升了7.24%,非豆腥味物质质量分数下降了0.93%。实验结果揭示了大豆自然老化时间对豆浆的理化特性及风味品质的影响规律,即随着自然老化时间的延长,其理化品质逐渐下降,风味品质也随之变差。
In order to improve the quality of soybean milk, this study investigated the effect of soybean natural aging time on the quality of soybean milk in terms of soluble solid content, fat content, protein content, protein recovery, stability, precipitability and particle size distribution. Changes in the type and amount of volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that compared with the control group(equilibrated for 10 h at 20 ℃ and 47% relative humidity), the contents of soluble solids, fat and protein in soybean milk made from soybeans with natural aging for 12 months decreased by 2.8%, 13.79% and 9.4%, respectively; the extraction rate of protein decreased by 1.73%; the stability decreased by 12.82%; the centrifugal sedimentation rate increased by 48.78%; the particle size distribution moved toward right and the average particle size increased from 229.6 to 312.9 nm; the content of main odorous substances increased by 7.24%, and the content non-odorous substances decreased by 0.93%. These results revealed that with the increase of soybean natural aging time, both physicochemical properties and flavor quality of soybean milk declined.
In order to improve the quality of soybean milk, this study investigated the effect of soybean natural aging time on the quality of soybean milk in terms of soluble solid content, fat content, protein content, protein recovery, stability, precipitability and particle size distribution. Changes in the type and amount of volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that compared with the control group(equilibrated for 10 h at 20 ℃ and 47% relative humidity), the contents of soluble solids, fat and protein in soybean milk made from soybeans with natural aging for 12 months decreased by 2.8%, 13.79% and 9.4%, respectively; the extraction rate of protein decreased by 1.73%; the stability decreased by 12.82%; the centrifugal sedimentation rate increased by 48.78%; the particle size distribution moved toward right and the average particle size increased from 229.6 to 312.9 nm; the content of main odorous substances increased by 7.24%, and the content non-odorous substances decreased by 0.93%. These results revealed that with the increase of soybean natural aging time, both physicochemical properties and flavor quality of soybean milk declined.
引文
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[22]HOU D H,CHANG S K.Structural characteristics of purified glycinin from soybeans stored under various conditions[J].Journal of Agricultural and Food Chemistry,2004,52(12):3792-3800.DOI:10.1021/jf035072z.
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[24]吕玉翠.豆浆和大豆浓缩蛋白乳的热处理对其品质的影响[D].无锡:江南大学,2013:44.
[25]白卫东,王琴,赵文红,等.豆奶稳定性的研究[J].现代食品科技,2006,22(1):5-7.
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[27]石彦国,满春慧.全子叶豆乳悬浮稳定性的研究[J].食品与机械,2003(3):25-26.DOI:10.13652/j.issn.1003-5788.2003.03.010.
[28]LU Y C,SONG H L,LI X,et al.Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk[J].Journal of Food Science,2011,76(1):20-25.DOI:10.1111/j.1750-3841.2010.01947.x.
[29]XIA Yixun,ZHONG Fang,CHANG Yumei,et al.An aromatic lexicon development for soymilks[J].International Journal of Food Properties,2015,18(1):125-136.DOI:10.1080/10942912.2013.780255.
[30]李景妍,郭顺堂,陈洋.生浆法和熟浆法加工对豆浆香气及相应豆腐产品特征的差异[J].大豆科技,2012(2):36-39;42.DOI:10.3969/j.issn.1674-3547.2012.02.011.
[31]杨蕊莲,蒋和体.SDE-GC-MS结合保留指数分析不同预处理的豆浆风味[J].食品科学,2015,36(20):185-189.DOI:10.7506/spkx1002-6630-201520035.
[32]YUAN S H,CHANG S K.Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials[J].Journal of Agricultural and Food Chemistry,2007,55(2):426-431.DOI:10.1021/jf062274x.
[2]裴育.全球价值链下大豆运输成本研究[J].现代企业文化,2012(32):150.
[3]杨晓晖.豆浆的营养价值:豆浆粉与现磨豆浆对比[J].大豆科技,2014(2):37-39.
[4]芦叶青,华欲飞,陈业明,等.豆浆对核桃饮料稳定性及营养价值的研究[J].大豆科学,2013,32(1):107-110;114.DOI:10.3969/j.issn.1000-9841.2013.01.025.
[5]甘晶,于寒松,朴春红,等.浆渣共熟化技术与传统技术生产豆浆营养成分的比较分析[J].大豆科技,2013(4):24.
[6]KONG F,CHANG S K.Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making[J].Journal of Agricultural and Food Chemistry,2013,61(2):387-393.DOI:10.1021/jf3032606.
[7]田茜.人工老化对大豆种子线粒体结构功能和抗氧化系统的影响[D].北京:中国农业科学院,2011:20.
[8]吴聚兰,周小梅,范玲娟,等.人工老化对大豆种子活力和生理生化特性的影响[J].中国油料作物学报,2011,33(6):582-587.
[9]高华伟,满强,潘晶,等.大豆人工老化与自然老化的种子活力差异研究[J].种子,2015,34(1):14-18.DOI:10.3969/j.issn.1001-4705.2015.01.004.
[10]KAMIZAKE N K K,YAMASHITA F,PRUDENCIO S H.Physical alterations of soybean during accelerated and natural aging[J].Food Research International,2014,55(2):55-61.DOI:10.1016/j.foodres.2013.10.029.
[11]KAMIZAKE N K K,VAREA G S,PRUDENCIO S H.Physicochemical properties of aged soybean components[J].Journal of Food Agriculture&Environment,2014,12(2):263-268.
[12]HOU H J,CHANG K C.Storage conditions affect soybean color,chemical composition and tofu qualities[J].Journal of Food Processing and Preservation,2004,28(6):473-488.DOI:10.1111/j.1745-4549.2004.24015.x.
[13]LOCHER R,BUCHELI P.Comparison of soluble sugar degradation in soybean seed under simulated tropical storage conditions[J].Crop Science,1998,38(5):1229-1235.DOI:10.2135/cropsci1998.0011183X003800050020x.
[14]THOMAS R,DEMAN J M,DEMAN L.Soymilk and tofu properties as influenced by soybean storage conditions[J].Journal of the American Oil Chemists Society,1989,66(6):777-782.DOI:10.1007/BF02653667.
[15]卫生部.食品安全国家标准食品中蛋白质的测定:GB/T 50095-2010[S].北京:中国质检出版社,2010:1-9.
[16]卫生部.食品安全国家标准婴幼儿食品和乳品中脂肪的测定:GB 5413.3—2010[S].北京:中国标准出版社,2010:1-8.
[17]王丽丽.冷冻处理对大豆质构及豆浆品质特性的影响[D].北京:中国农业大学,2014:27.
[18]孙灵湘.豆浆风味模拟体系的构建及各组分对其风味组成的影响[D].无锡:江南大学,2015:30-56.
[19]KONG Fanbin,CHANG S K C,LIU Z,et al.Changes of soybean quality during storage as related to soymilk and tofu making[J].Journal of Food Science,2008,73(3):134-144.DOI:10.1111/j.1750-3841.2007.00652.x.
[20]STEWART R R,BEWLEY J D.Lipid peroxidation associated with accelerated aging of soybean axes[J].Plant Physiology,1980,65(2):245-248.DOI:10.1104/pp.65.2.245.
[21]KAMIZAKE N K K,SILVA L C P,PRUDENCIO S H.Effect of soybean aging on the quality of soymilk,firmness of tofu and optimum coagulant concentration[J].Food Chemistry,2015,190:90-96.DOI:10.1016/j.foodchem.2015.05.041.
[22]HOU D H,CHANG S K.Structural characteristics of purified glycinin from soybeans stored under various conditions[J].Journal of Agricultural and Food Chemistry,2004,52(12):3792-3800.DOI:10.1021/jf035072z.
[23]PILLAY D T.Protein synthesis in aging soybean cotyledons.loss in translational capacity[J].Biochemical and Biophysical Research Communications,1977,79(3):796-804.DOI:10.1016/0006-291X(77)91182-2.
[24]吕玉翠.豆浆和大豆浓缩蛋白乳的热处理对其品质的影响[D].无锡:江南大学,2013:44.
[25]白卫东,王琴,赵文红,等.豆奶稳定性的研究[J].现代食品科技,2006,22(1):5-7.
[26]SUN Q W,LEOPOLD C A.The Maillard reaction and oxidative stress during aging of soybean seeds[J].Physiologia Plantarum,1995,94(1):94-104.DOI:10.1111/j.1399-3054.1995.tb00789.x.
[27]石彦国,满春慧.全子叶豆乳悬浮稳定性的研究[J].食品与机械,2003(3):25-26.DOI:10.13652/j.issn.1003-5788.2003.03.010.
[28]LU Y C,SONG H L,LI X,et al.Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk[J].Journal of Food Science,2011,76(1):20-25.DOI:10.1111/j.1750-3841.2010.01947.x.
[29]XIA Yixun,ZHONG Fang,CHANG Yumei,et al.An aromatic lexicon development for soymilks[J].International Journal of Food Properties,2015,18(1):125-136.DOI:10.1080/10942912.2013.780255.
[30]李景妍,郭顺堂,陈洋.生浆法和熟浆法加工对豆浆香气及相应豆腐产品特征的差异[J].大豆科技,2012(2):36-39;42.DOI:10.3969/j.issn.1674-3547.2012.02.011.
[31]杨蕊莲,蒋和体.SDE-GC-MS结合保留指数分析不同预处理的豆浆风味[J].食品科学,2015,36(20):185-189.DOI:10.7506/spkx1002-6630-201520035.
[32]YUAN S H,CHANG S K.Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials[J].Journal of Agricultural and Food Chemistry,2007,55(2):426-431.DOI:10.1021/jf062274x.