The Change Of Nutrients In The Germination Of Soybean And Study On The Germination Of Soybean Tofu Processing Technology

With growing the awareness of people’s healthy eating, germination soy productsmore and more welcomed and loved by the people. Germination soybean tofu is rich innutritional value, better taste and flavor. Germination soybean tofu easy to be digested andabsorbed. In China, the relatively systematic studies on the germination of soybean tofu is few,and on the germination of soybean tofu processing technology and quality control is few. Inthis study, use soybean, determination of the germination rate, the yield. in order to determinethe best soybean germination conditions. Detect the nutrients of the bean sprouts to analysisdifferent bud germination soybean nutritional value and provide a theoretical basis for thegermination of soybean tofu processing.in different bud germinated soybeans as raw materialsand in MgCl₂for the coagulant processed germination of soybean tofu. Determination ofgermination of soybean tofu yield, water retention, texture, and tofu sensory evaluation inorder to determine the best germination of soybean tofu process. The main conclusions of thisstudy are as follows:Affected the main factors of the soybean germination rate was the incubationtemperature and secondary factor soaked temperature and soaking time. Affected the mainfactors of the germination of soybean yield soaked temperature and secondary factorIncubated temperature and soaked time. The best growing conditions for soybeangermination was soaked temperature of30℃soaked time8h and incubated temperatureto25℃. Under this condition, germination soybean yield was best,and germination ratewas also better.The purpose of this study was to evaluate the change of nutritional composition ofsoybean sprout with different lengths in the early germination. The results showed that theamount of protein, ash content and Vc of soybean sprout was higher than ungerminated,and fat content was lower with the length of soybean sprout increasing. The maximalchange was found on Vc whose content changed from non-detected to11.69mg/100gwhen the length of soybean sprout was30mm. The protein content decreased when thelength was2mm after which the content slowly increased. With increasing bud the freeamino acid content continued to increase, when40mm free amino acids from unmalted189.35mg/100g to40mm976.23mg/100g. With the increase of the bud, the soluble fibercontent of the germinated soybeans continued to increase, Increased from unmalted 5.12%to40mm6.47%, The rate of increase was26.38%.The fat content persistentlyreduced and decreased18.47%than ungerminated when the length was40mm. Palmiticacid and linolenic acid had little change and stearic acid content showed back and forthchange when the length increased from0to40mm. Meanwhile Oleic acid showed firstincreasing then decreasing trend but linolenic acid had an inverse trend. The ratio ofSaturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids was1.00:1.01:3.01when the length was20mm.The effects of germinated soybean sprout length, soybean milk concentration andmagnesium chloride’s addition on germination soy North tofu were studied. The resultsshowed that when the ratio of bean sprout and water was1:3to1:5, germinated soybeansprout length was2to6millimeter, and magnesium chloride’s addition was0.44%to0.62%, the tofu had excellent quality. Orthogonal experiment results were as follows: theappropriate ratio of bean sprout and water, germinated soybean sprout length andmagnesium chloride’s addition were1:4,4mm and0.53%respectively. Compared withordinary soy bean tofu, germination soybean tofu’s hardness was lower, better springiness,chewiness, cohesiveness, resilience and sensory scores, and had no significant difference.The germination soybean of north tofu had good taste, nutrient-rich, unique flavor.