FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (17): 59-64.doi: 10.7506/spkx1002-6630-20180805-042

• Basic Research • Previous Articles     Next Articles

Soymilk Processing Properties of Soybean Varieties Based on Fuzzy Sensory Evaluation

JIN Xuehua, GUO Shuntang, CHEN Chen, LUAN Xiaoyan, ZHANG Hui   

  1. (1. Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150000, China)
  • Online:2019-09-15 Published:2019-09-23

Abstract: Six soybean varieties from Heilongjiang province were selected to determine their own physicochemical characteristics (100-seed mass as well as protein, fat, calcium and phosphorus contents) and those of soymilk made from each of them (including yield). The sensory quality of soymilk was analyzed by fuzzy logic. Besides, the correlation between seed mass and soymilk sensory quality and soybean physicochemical indexes was analyzed. Soymilk made from ‘Zhonglong 606’ had the best sensory quality as demonstrated by its high sweetness, strong soybean-like flavor, good color, and weak beany odor and astringency. The varieties containing less than 40% protein content and higher oil content were more suitable to processing high-quality soymilk.

Key words: soybean, soymilk, physicochemical indexes, fuzzy sensory evaluation

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