干湿豆制浆模式下自制豆浆营养与感官品质分析-食品安全质量检测学报.PDF

7 3 Vol. 7 No. 3 2016 3 Journal of Food Safety and Quality Mar. , 2016 1 2 2 2 2* 2 1 2 2 董 巧 , 汪厚银 , 欧克勤 , 张璐璐 , 赵 镭 , 史波林 , 肖丽霞 , 解 楠 , 陈修红 (1. , 225127; 2. , 100191) 摘 要: 目的 2 方法 4 4 2 , ( )() 3 , , 结果 , 结论 , , , , , 关键词: ; ; ; ; Nutritional and sensory quality analysis of homemade soybean milk by dry/wet patterns 1 2 2 2 2* 2 DONG Qiao , WANG Hou-Yin , OU Ke-Qin , ZHANG Lu-Lu , ZHAO Lei , SHI Bo-Lin , XIAO Li-Xia1 2 2 , XIE Nan , CHEN Xiu-Hong (1. College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 2. Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100191, China) ABSTRACT: Objective To evaluate the quality of homemade soybean milk by dry and wet patterns. Methods Four soybean milk makers from four leading manufactures were used to prepare soybean milk samples by dry and wet patterns. Analysis the differences of samples in terms of nutritional (soluble solids, soluble proteins, fats, sugar), physical (aspects viscosity, particle size) and sensory properties. Results Soybean milk made from wet