Study Of Sprouted Soybean Beverage

The technical parameters of germination of soybean and soybean beverage from sprouted soybean were researched in this paper. The best soaking conditions of soybean were obtained by the analysis of isoflavones and soybean saponins.During germination,change of content of isoflavones .soybean saponins,proteins,total amino acids,fat,minerals and soybean oligosaccharides were analysized.The best enzymic hydrolysis work was achieved by discussing enzyme-enzyme of sprouted soybean drink. The effect of emulsifying agent,thickener,homogenization,sterilize on stability of sprouted soybean drink were studied.The optimal work of the plain sprouted soybean drink was determined by orthogonal design.Experiment result indicated that,winthin the factors effecting content of isoflavones and soybean saponins during soak,the degree of effect of the material adding in soaking water was the maximua. The best soaking condition was as follows:water to soybean, 1.5;soaking temperature, 15 ℃;soaking time 10h; the material adding in soaking water,glucon- 8 -lactone(0.3%).The sprouted soybean that had germinated for four days was selected to be made beverage. The nutritive ratio of soybean improved during germination. The content of Vc increased distinctly after germination,from 0mg/100g to 10.77mg/100g,and total amino acids,minerals also increased.The best enzymatic technique of sprouted soybean milk by papain was as follows:enzyme ose,900u/gprotein;water to sprouted soybean milk,3;enzyme time,30min.The best enzymatic technique of sprouted soybean milk by cellulosic enzyme and pectinase was as follows:dose of cellulosic enzyme,0.0075%; dose of pectinase, 0.01%; enzyme time,20min.The degree of hydrolysis was 16.07% and the soluble solids content was 13.8% after hydrolysis.The factors that effected stability of the plain sprouted soybean beverage were investigated and the optimal technology of the sprouted soybean beverage were as follows: sprouted soybean milk to water,60 .' 40; compound emulsifying agent, 0.1%; CMC-Na, 0.1%; sodium algin,0.13%;sodium citrate,0.16%;sodium tripolyphosphate,0.14%;homogenization pressure,22MPa;homogenization temperature,75 ℃ ;homogenization 2 times;sterilized temperature, 121℃; sterilized time, 15min.