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首页> 外文期刊>Food Science & Nutrition >Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production
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Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production

机译：货架稳定的大豆味精的发展和质量特征：豆浆生产中的残留副产物

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Abstract A process was developed for the production of a high-protein food ingredient, soy-agushie , from the residual by-product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content was about 26% with similar amino acids content as that of the whole soybean. Lysine remained high in the dehydrated product (6.57 g/16 g N). While over 60% of the original B vitamins content in the beans was extracted with the milk, high proportions of the minerals were found to be retained in the residual by-product. The process adequately reduced the trypsin inhibitor levels in the beans from 25 to 1.5 mg/g. High sensory scores were obtained for recipes developed with soy-agushie in traditional dishes. The scope of utilization of the soy-agushie could be widened to include several traditional foods and bakery products for maximum nutritional benefits.
机译：摘要开发了一种从豆浆生产中残留的副产物生产高蛋白食品成分大豆琼脂的方法。对产品的水分含量约为6％进行了评估，以评估其在传统菜肴中的质量特征和性能。蛋白质含量约为26％，氨基酸含量与整个大豆相似。脱水产物中的赖氨酸含量很高（6.57 g / 16 g N）。虽然豆中超过60％的原始B维生素含量是用牛奶提取的，但发现残留的副产物中保留了高比例的矿物质。该方法可将豆中的胰蛋白酶抑制剂水平从25 mg / g充分降低至1.5 mg / g。在传统菜肴中使用大豆味精开发的食谱获得了较高的感官分数。大豆味精的应用范围可以扩大到包括几种传统食品和焙烤食品，以获得最大的营养价值。

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