大豆加工特性及品质评价的研究进展

大豆品质的优劣是衡量不同大豆制品好坏的重要依据,明确的品质评价方法和品质评价标准是确定大豆加工适宜性的可靠指标,且能够为后续筛选出大豆加工专用品种奠定基础。本文综述了大豆加工特性以及品质评价指标的研究进展,主要归纳了大豆在制取蛋白、制油以及其它生物活性物质加工利用的加工特性,并从感官品质、理化营养品质、加工品质3方面总结了大豆的品质评价指标,整理我国现有的大豆品质评价标准,分析我国大豆品质评价研究中存在的问题与不足,并对其今后的研究方向和目标进行展望。

Advances in Soybean Processing Characteristics and Quality Evaluation Research

The quality of soybean is a crucial factor for evaluating the quality of different varieties of soybean derived products. Establishment of quality assessment methods and evaluation standards are necessary for the suitability of soybean processing and also are fundamental guidelines for the subsequent screening of specific varieties of soybean for corresponding products. This comprehensive review summarized recent researches in soybean processing characteristics and quality evaluation indexes, which mainly focused on the processing characteristics of soybean in protein production, oil extraction, biological active substances identification and utilization. The current soybean quality assessment indexes were summarized from three aspects: Sensory quality, physicochemical and nutritional quality, and processing quality. In addition, the current evaluation standards for soybean quality in China were outlined. Furthermore the article discussed the deficiencies and potential problems in the evaluation of soybean quality in China, and proposed the future research directions and goals.