Research On The Relationship Of Soybean Cultivars Treatment And Soybean Milk Quality

Soybean milk as a kind of drink, was deeply loved by Chinese people, it is the water after soaking soybean milled, filtered, boiled. In the soybean milk nutrition is rich, and easy to digest absorb human body. With the continuous improvement of people’s living standard and changing the diet idea, the demand for soybean milk nutrition and taste more and is also high. So studying the relationship of soybean milk quality and soybean varieties treatment is indispensable for screening soybean varieties. The experiment was started in the Northeast University of Agricultural farming laboratory2013,36soybean varieties subjects come from HeiLongJiang JiLin and HeBei province;9gradient soak time, respectively0h,3h,6h,9h,12h,15h,18h,21h,24h; three gradient soybean/water rate, respectively1:15,1:17,1:20, Results were shown as follow:(1)36soybean variety tested making soybean milk quality difference is obvious. The range of Soybean milk protein content is in1.01～2.56g100mL-1, more than2.00g·100mL-1have16.67%, the highest protein content for SXLD2, the lowest for KN32; The stability of soybean milk is range in0.576-0.786, more than0.750have16.67%, the stability of the highest for KN18, the lowest for HH46; Soybean milk range of potassium content in between24.33-38.85mg·100mL-1, more than35mg·100mL-1have33.33%, potassium content is the highest for KF20, the lowest is KN25; Soybean milk calcium content in the range from12.42～19.53mg·100mL-more than17mg·100mL-1have11.11%, the highest calcium content for DN690, the lowest for HH36; Soybean milk range phosphorus content in between2.80～5.31mg·100mL-1, more than5.00mg·100mL-1have5.56%, the highest phosphorus content for HH50, the lowest is HN64.(2)36soybean variety tested making soybean milk sensory quality difference is obvious. Taste of the range between6.6to9.4points, more than9points have27.78%, the highest score for DN44, the lowest score for KN18; Smell of the range between7.0to9.6points, more than9points have33.33%, the highest score for HN48, the lowest score for KN18; Taste of the range from7.6to9.6points, more than9points have33.33%, the highest score for SXLD2, the lowest for KN18; Appearance of the range between7.4to10.0points, more than9points have61.11%, the highest score for KD33, the lowest for KN18; Total score of the range between7.15to9.30points, more than9points have27.78%, the highest score for SXLD2, the lowest for KN18.(3) The quality of soybean and soybean milk quality has a certain correlation. The grain protein content and soybean milk protein recovery was significantly negative correlation; The fat content of grain and the stability of soybean milk was significantly positively related; The calcium content in grains were very significant positive correlation with the calcium content of soybean milk. The protein content of soybean milk and soybean milk protein recovery has very significant positive correlation.(4) Soybean seed soaking time influence the soybean milk protein content and protein recovery rate and the stability of soybean milk. With the extension of soybean seed soaking time, the soybean milk protein content and protein recovery rate, the stability of soybean milk were first increased after down then stability, and get the maximum after soaking6hours.(5) Soybean/water rate influence soybean milk protein content and protein recovery rate, the stability of soybean milk. Under the condition of the test of the three soybean/water rate (1:15,1:17,1:20), soybean/water rate decreases, and the protein in soybean milk increased, to achieve maximum when soybean/water rate is1:15; Soybean milk protein recovery in soybean/water rate1:17for maximum; The stability of soybean milk and decreased with the decrease of the soybean/water rate, The stability is highest when soybean/water rate is1:20.