Soybean Sprouts Nutrition Evaluation And Product Development

High-quality soybeans as raw material to study the process of soybean germination, germination of soybean germination period of the different nutrition assessment and germination of soybean milk production process of composite. The yield of soybean isoflavones, fat oxidation enzyme activity (beany flavor change) and sensory evaluation as an index obtained by orthogonal experiments the best germination processes soybeans. Use of ultrasound-ethanol extraction of isoflavones in the best studied. Analysis of soybean protein in the germination process, reducing sugar, fat, calcium, iron, magnesium, vitamin C, soy isoflavones, dietary fiber, amino acid nitrogen and other changes. To remove the germination of soybean milk smell composite material, in order to lipoxygenase activity as an index, through the orthogonal pairs of microwave deodorization process conditions were studied. Investigated stabilizer, flavoring agent, as well as the sterilization process and the relationship between the germination of soybean milk compound, through the orthogonal design and finalized the germination of soybean milk compound formulation and stability of process conditions.The results show that soybeans in the germination process, the germination temperature on the isoflavone content of soybean in the greatest influence on soybean germination process conditions are:normal pressure, germination temperature of 24℃, humidity 85% germination, germination time of 96h.Use of ultrasound-ethanol extraction of isoflavones has been studied best, from the ultrasonic power, ethanol concentration, ultrasonic time, reflux time in four experiments to finalize the optimum extraction conditions were:ultrasonic power 400W, ethanol the concentration of 80%, ultrasonic time 40min, reflux time 1.5h.Soybean germination process, the soy isoflavone content are changing, with the germination time increased isoflavone content also increases, and the highest levels in the fourth day. Of soybean germination increased nutritional value, especially vitamin C from 0 mg/100g to 9.77mg/100g, was significantly increased; protein, fat, a slight downward trend in a downward trend in reducing sugar than protein, fat, obvious reason may be that as in soybean germination period of the supply of energy needed. There is a significant increase in dietary fiber, minerals, elements of free iron, calcium, magnesium, amino acid nitrogen is also an increasing trend.To lipoxygenase activity as an indicator of the deodorization method of screening to determine the microwave deodorization effect is good. The single factor, orthogonal test of microwave deodorization process conditions were studied. Microwave deodorization finally established the optimum conditions for microwave temperature of 100℃, microwave time of 4 min, material amount of 200g.In this study, select the first 4 days of germination germination to make of soybean sprouts composite milk production. First screened germination of soybean to water ratio of 1:4, and preparation of germination as a raw material for soy milk liquid compound and then to add the appropriate amount of raw material liquid flavoring agent to make products with better taste and texture, finalized germination of soybean complex formula milk the best technique: germination of soybean milk and fresh raw material liquid ratio of 1:1.5, white granulated sugar 5%, citric acid 0.05%.