Cabral L C, Serna-Saldivar S O, Tinsley A M
EMBRAPA-CTAA, Guaratiba, Rio de Janeiro, Brazil.
Arch Latinoam Nutr. 1995 Mar;45(1):46-9.
Dehulled entire soybean cotyledons are required for the preparation of many interesting products. Removing hulls had a dramatic effect on the rate of water uptake during soaking. Maximum uptake was reached in only 3 hr compared to the 12 hr needed by whole beans. This saves time and reduces microbial growth during soaking. The amount of water absorbed by beans, with and without hulls, was similar once corrected for solid losses and surface water. Removal of fibrous shells during dehulling increased both the protein and oil contents by 2 %. Dehulled beans steadily lost solids during soaking. Losses were 8.6 % compared to 0.7 % for whole beans when maximum uptakes were first reached. Ways of avoiding or reducing these losses are discussed.
许多有趣的产品制备需要去壳的完整大豆子叶。去壳对浸泡过程中的吸水速率有显著影响。仅需3小时就能达到最大吸水量，而整粒大豆则需要12小时。这节省了时间，并减少了浸泡过程中的微生物生长。一旦校正了固体损失和表面水分，带壳和不带壳的大豆吸水量相似。去壳过程中去除纤维外壳使蛋白质和油含量均提高了2%。去壳大豆在浸泡过程中固体不断损失。首次达到最大吸水量时，损失率为8.6%，而整粒大豆为0.7%。文中讨论了避免或减少这些损失的方法。
