豆浆营养素含量及影响因素研究进展
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摘要
豆浆是中国的一种特色饮品,对预防心脑血管疾病、肿瘤、糖尿病等疾病有显著功效,其营养价值也受到广泛关注。本文综述了豆浆的宏量营养素、微量营养素及抗营养因子含量及其影响因素,以期为豆浆深加工提供依据。[营养学报,2019,41(2):198-203]
Soybean milk is the most common Chinese style drink. It has significant effects in preventing against cardiovascular and cerebrovascular diseases, tumors, diabetes and other diseases and its nutritional value has also received extensive attention. This review summarized the levels of macronutrients, micronutrients and anti-nutritional factors in saybean milk, in order to provide the data for intensively and fine processing of soybean milk. [ACTA NUTRIMENTA SINICA,2019, 41(2):198-203]
Soybean milk is the most common Chinese style drink. It has significant effects in preventing against cardiovascular and cerebrovascular diseases, tumors, diabetes and other diseases and its nutritional value has also received extensive attention. This review summarized the levels of macronutrients, micronutrients and anti-nutritional factors in saybean milk, in order to provide the data for intensively and fine processing of soybean milk. [ACTA NUTRIMENTA SINICA,2019, 41(2):198-203]
引文
[1]吴佳.营养认知对消费奶类和豆类食物选择影响的研究[D].中国农业大学,2006.
[2]Villegas R,Gao YT,Yang G,et al.Legume and soy food intake and the incidence of type 2 diabetes in the Shanghai Women's Health Study[J].Am J Clin Nutr,2008,87:162-167.
[3]Nanri A,Mizoue T,Takahashi Y,et al.Soy product and isoflavone intakes are associated with a lower risk of type 2 diabetes in overweight Japanese women[J].J Nutr,2010,140:580-586.
[4]张莉.不同类型豆浆对人体相关健康参数的影响及差异化研究[D].内蒙古农业大学,2015.
[5]Keshavarz SA,Nourieh Z,Attar MJ,et al.Effect of soymilk consumption on waist circumference and cardiovascular risks among overweight and obese female adults[J].Int J Prev Med,2012,3:798-805.
[6]Rodriguez-Roque MJ,Rojas-Grau MA,Elez-Martinez P,et al.Soymilk phenolic compounds,isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion[J].Food Chem,2013,136:206-212.
[7]程莉君,石雪萍,姚惠源.大豆加工利用研究进展[J].大豆科学,2007,05:775-780.
[8]李莹莹,笪久香,栾广忠,等.不同干豆豆浆机制备豆浆的主要品质评价[J].大豆科学,2011,30:493-496.
[9]中华人民共和国国家发展和改革委员会.QBT 2132-2008植物蛋白饮料豆奶(豆浆)和豆浆饮料[S].2008.
[10]中华人民共和国商务部.SBT 10633-2011豆浆类[S].2011.
[11]张碧莹,杨蕊莲,张静,等.不同预处理方式对豆浆品质特性的影响[J].食品与发酵工业,2017,43:134-140.
[12]杨蕊莲.豆浆工艺优化及预处理对其品质影响研究[D].西南大学,2016.
[13]吴彩珍,傅苏芳,戴晶晶,等.不同制浆工艺豆浆品质分析[J].大豆科技,2014:32-35.
[14]杨道强,邢建荣,陆胜民.大豆不同前处理方式对豆浆品质的影响[J].食品科学,2016,37:69-73.
[15]崔亚丽.颗粒度对豆浆品质及蛋白质消化率的影响[D].西北农林科技大学,2012.
[16]赵建新,范大明,熊磊,等.豆浆品质综合评价体系的建立[J].大豆科技,2014:30-36.
[17]张娟,闫瑞霞,张志洪,等.全豆豆浆与传统豆浆感官品质和营养成分对比[J].大豆科学,2017,36:459-462.
[18]杨月欣,王光亚,潘兴昌.中国食物成分表(第一册)[M].2版.北京:北京大学医学出版社,2009:20-21.
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[20]孙晓欢,李佳勋,荣建华,等.干豆和湿豆制作豆浆的营养评价[J].粮食与饲料工业,2014:17-20.
[21]国家粮食局.LST 3241-2012豆浆用大豆[S].2012.
[22]曹玉姣.豆浆机制浆工艺的优化及豆浆品质的分析[D].华中农业大学,2013.
[23]李琳,王宸之,赵赓九,等.干法制浆工艺对豆浆品质的影响[J].食品与机械,2017,33:188-193.
[24]董巧,汪厚银,欧克勤,等.干湿豆制浆模式下自制豆浆营养与感官品质分析[J].食品安全质量检测学报,2016,7:1109-1115.
[25]董巧.家用豆浆机制浆工艺优化及豆浆营养和感官品质评价体系的建立[D].扬州大学2016.
[26]李若姝,刘香英,田志刚,等.大豆品种籽粒品质对豆浆加工特性的影响[J].东北农业科学,2017,42:50-55.
[27]翁飞飞,朱丹倩,劳宏江.传统工艺与机磨豆浆风味营养比较及分析[J].现代食品,2016:111-112.
[28]Zheng L,Li D,Li ZL,et al.Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal[J].Lett Appl Microbiol,2017,65:520-526.
[29]中华人民共和国国家质量监督检验检疫总局.GBT 26176-2010豆浆机[S].2010.
[30]曹展,范志红,王璐.家庭制豆浆中抗营养因子含量变化分析[J].食品科技,2009,34:63-68.
[31]史海燕,范志红,魏嘉颐.不同预处理对家庭制豆浆抗营养因子含量的影响[J].食品科学,2011,32:49-54.
[32]朱晓倩,许钰麒,范志红.不同预处理方法对豆浆中抗营养因子的影响[J].中国食物与营养,2012,18:65-68.
[33]Fernandes F,Nishida W,Da C.Influence of soaking on the nutritional quality of common beans(Phaseolus vulgaris L.)cooked with or without the soaking water:a review[J].Int J Food Sci Tech,2010,45:2209-2218
[2]Villegas R,Gao YT,Yang G,et al.Legume and soy food intake and the incidence of type 2 diabetes in the Shanghai Women's Health Study[J].Am J Clin Nutr,2008,87:162-167.
[3]Nanri A,Mizoue T,Takahashi Y,et al.Soy product and isoflavone intakes are associated with a lower risk of type 2 diabetes in overweight Japanese women[J].J Nutr,2010,140:580-586.
[4]张莉.不同类型豆浆对人体相关健康参数的影响及差异化研究[D].内蒙古农业大学,2015.
[5]Keshavarz SA,Nourieh Z,Attar MJ,et al.Effect of soymilk consumption on waist circumference and cardiovascular risks among overweight and obese female adults[J].Int J Prev Med,2012,3:798-805.
[6]Rodriguez-Roque MJ,Rojas-Grau MA,Elez-Martinez P,et al.Soymilk phenolic compounds,isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion[J].Food Chem,2013,136:206-212.
[7]程莉君,石雪萍,姚惠源.大豆加工利用研究进展[J].大豆科学,2007,05:775-780.
[8]李莹莹,笪久香,栾广忠,等.不同干豆豆浆机制备豆浆的主要品质评价[J].大豆科学,2011,30:493-496.
[9]中华人民共和国国家发展和改革委员会.QBT 2132-2008植物蛋白饮料豆奶(豆浆)和豆浆饮料[S].2008.
[10]中华人民共和国商务部.SBT 10633-2011豆浆类[S].2011.
[11]张碧莹,杨蕊莲,张静,等.不同预处理方式对豆浆品质特性的影响[J].食品与发酵工业,2017,43:134-140.
[12]杨蕊莲.豆浆工艺优化及预处理对其品质影响研究[D].西南大学,2016.
[13]吴彩珍,傅苏芳,戴晶晶,等.不同制浆工艺豆浆品质分析[J].大豆科技,2014:32-35.
[14]杨道强,邢建荣,陆胜民.大豆不同前处理方式对豆浆品质的影响[J].食品科学,2016,37:69-73.
[15]崔亚丽.颗粒度对豆浆品质及蛋白质消化率的影响[D].西北农林科技大学,2012.
[16]赵建新,范大明,熊磊,等.豆浆品质综合评价体系的建立[J].大豆科技,2014:30-36.
[17]张娟,闫瑞霞,张志洪,等.全豆豆浆与传统豆浆感官品质和营养成分对比[J].大豆科学,2017,36:459-462.
[18]杨月欣,王光亚,潘兴昌.中国食物成分表(第一册)[M].2版.北京:北京大学医学出版社,2009:20-21.
[19]李家勋,荣建华,翁文丰,等.制浆工艺对豆浆营养成分构成的影响[J].粮食与饲料工业,2016:21-24.
[20]孙晓欢,李佳勋,荣建华,等.干豆和湿豆制作豆浆的营养评价[J].粮食与饲料工业,2014:17-20.
[21]国家粮食局.LST 3241-2012豆浆用大豆[S].2012.
[22]曹玉姣.豆浆机制浆工艺的优化及豆浆品质的分析[D].华中农业大学,2013.
[23]李琳,王宸之,赵赓九,等.干法制浆工艺对豆浆品质的影响[J].食品与机械,2017,33:188-193.
[24]董巧,汪厚银,欧克勤,等.干湿豆制浆模式下自制豆浆营养与感官品质分析[J].食品安全质量检测学报,2016,7:1109-1115.
[25]董巧.家用豆浆机制浆工艺优化及豆浆营养和感官品质评价体系的建立[D].扬州大学2016.
[26]李若姝,刘香英,田志刚,等.大豆品种籽粒品质对豆浆加工特性的影响[J].东北农业科学,2017,42:50-55.
[27]翁飞飞,朱丹倩,劳宏江.传统工艺与机磨豆浆风味营养比较及分析[J].现代食品,2016:111-112.
[28]Zheng L,Li D,Li ZL,et al.Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal[J].Lett Appl Microbiol,2017,65:520-526.
[29]中华人民共和国国家质量监督检验检疫总局.GBT 26176-2010豆浆机[S].2010.
[30]曹展,范志红,王璐.家庭制豆浆中抗营养因子含量变化分析[J].食品科技,2009,34:63-68.
[31]史海燕,范志红,魏嘉颐.不同预处理对家庭制豆浆抗营养因子含量的影响[J].食品科学,2011,32:49-54.
[32]朱晓倩,许钰麒,范志红.不同预处理方法对豆浆中抗营养因子的影响[J].中国食物与营养,2012,18:65-68.
[33]Fernandes F,Nishida W,Da C.Influence of soaking on the nutritional quality of common beans(Phaseolus vulgaris L.)cooked with or without the soaking water:a review[J].Int J Food Sci Tech,2010,45:2209-2218