Study On Changes Of Nutritional Substance During Soybean Sprouting And Preparation Of Sprouted Soybean Milk

This article studied the changes of soybean nutritional components in different sprouting stages and the making of sprouted soybean milk,regarding three kind of soybean,Heinong49, deoxygenase defiency and Keshan 1 as raw material. It also analyzed the content changing of protein, amino acid, fat, vitamin C,isoflavone, osteocalcin, dietary fiber, and soluble sugar of the three kind of soybean in various time. Besides,It did a study on some functional characters(solubleness,emulsibility,and emulsion stability) of soybean protein in different sprouting stages. In terms of making sprouted soybean milk,It has a discussion about the basic recipe of it and the choosing of stabilizer,while studying the technological condition of homogeneity and sterilization,and finally determines the best recipe for sprouted soybean milk and optimal technological condition of making it.The research observed the change of nutritional components of soybean within 48 hours after sprouting and it showed that the contents of protein,amino acid,vitamin C,isoflavone, osteocalcin,and dietary fiber carried as the soybean sprouting. Besides,the sprouted seeds contain more necessary amino acid than those unsprouted ones when it reaches 48 hours. Within the period,the amount of fat and soluble sugar decrease while the solubleness and emulsibility of sprouted soybean flour increase distinctly.Considering the situation of all kinds of nutrition’s changes in the process of soybean germination and the flavor of soybean milk,a 48 h germinating deoxygenase defiency soybean was chosen as the testing objective to produce germinating soybean milk; Otherwhise,some seasoning was added for the production’s better flavor,after which the final recipe was taken out as 5% adding of milk powder,5% adding of white sugar,0.02% adding of soy milk essence, and 0.8% adding of salad oil.By studying the alternatives of stabilizer,we can safely conclude that the best composition for the sprouted soybean milk stabilizer is the following mix: 0.02% adding of monosterarin, 0.05% adding of sucrose ester,0.01% adding of carrageenan,and 0.01% adding of align.After studying the conditions of homogeneity and sterilization, we are able to make sure the optimal homogeneity conditions, which is 30 MPa,60℃, two times of homogeneity. And the conditions of sterilization is at PH5.8 and temperature 105℃,and for15 minutes.