Keywords

Traditional Soy Products, Soy Raw Materials, Quality

Abstract

Traditional soybean products have a long history and a vast market in my country. The quality of soy raw materials has a great impact on the production and sales of traditional soy products. Due to different processing techniques and products, traditional soybean products have different soybean quality requirements. For example, soybeans for tofu require full grains, high protein content, and low subunit 11S/7S content; soybeans for soymilk require good appearance quality and protein. High stachyose content and low linolenic acid, oleic acid and linoleic acid content; vegetable soybeans should be selected with high sucrose, aspartic acid and glutamic acid content; bean sprout soybeans should be selected with small grains and high germination rate , soybean varieties with low fat content and high protein and carbohydrate content; soybeans used for tempeh and natto require varieties with strong water absorption and water retention capacity and good cooking characteristics; soybeans used for soy sauce should choose unsaturated fatty acids, sugars, globulin and fat. Varieties with higher content, etc. This article reviews the relevant research results on the quality requirements of soybean raw materials for soybean processed products at home and abroad, aiming to provide a theoretical basis for soybean quality breeding and the selection of suitable materials for soybean processed products.

For further details regarding this article and its research, please do not hesitate to contact our team for assistance.

Original research done by Lan Jing, Zhao Lin, Guo Yanzhi, Zhang Ruiying

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