The Effect Of Different Heat Treatment On The Activities Of Nutrients And Antinutritional Factor In 62 Fen Bean

Soybean can provide rich protein,fat and soy isoflavones for people,so there are high nutritional value.But soybean also contains some antinutritional factors,that affect the digestion and absorption,also reduces the use of nutrients,such as trypsin inhibitor,lectin,ect.62 Fen bean is a soybean through sexual hybridization and grown in Shanxi Linxian.Because of its special growth environment,caused the 62 Fen bean is differrnt from other soybeans in shape,color,ect.Doing four kinds of heat treatment for 62 Fen bean comparing 25Jin bean,to select the optimum processing conditions-inactivated antinutritional factor,at the same time retain its nutrients maximum.This article did the four kinds of heat treatment, respectively of boiling water for 10,20,30,40,50 min; Hot steam treatment for 10,20,30,40,50 min; Microwave in 800 w, high fire treatment 1,2,3,4,5 min. Dry fry under 2000 w treatment 1,2,3,4,5 min.In this condition,measured crude protein, crude fat, reducing sugar and the content of isoflavones and the activity of urease and lectin about 62 Fen bean in comparisoned with 25 Jin bean.To make sure it was the best in each processing time, finally determine the most suitable heat treatment method.Follow is conclusion:(1) Boiling water when handling 30min, the 62 Fen bean is edible, the crude protein is 24.00%, crude fat is 18.00%, reducing sugar is 7.00%, the isoflavones is 0.15%, urease activity fell to 0, lectins have been completely inactivation; And the 25 Jin bean is hard and urease activity dropped to 1.52?pH, cannot eat, when handing 40min, the palate is soft and urease activity fell to 0.48ApH, edible.(2) Hot steam treatment 20min,62 Fen bean is edible,the crude protein is 38.00%, crude fat is 22.40%, reducing sugar is 12.00%, the isoflavones is 0.15%,urease activity fell to 0.16 ?pH, lectins have been completely inactivation; And Jin bean 25 is hard and urease activity is 1.92?pH, cannot eat, when dealing with 40min, texture is soft and urease activitty is 0.2?pH, edible.(3) Processing 4min in microwave,62 Fen bean is edible,the crude protein is 28.00%, crude fat 12.00%, reducing sugar is 6.00%, isoflavones is 0.08%, urease activity dropped to 0, lectin completely inactivation; And Jin bean 25 is hard and cannot eated, when dealing with 5min, crispy and urease activity is 0, edible.(4) Dry fry 5min, the 62 Fen bean cannot eated, the crude protein is 32.40%, crude fat is 11.00%, reducing sugar is 7.10, isoflavones is0.10%, urease activity 0.50 ?pH; Jin bean 25 tested hard and urease activity is 0.75?pH, cannot eat.Through four kinds of heat treatment test, the 62 Fen bean is poor, and in all kinds of heat treatment the hot steam treatment is the best.