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大豆合有抗胰蛋白酶因子,它能防碍蛋白质的消化。干大豆经加热,不能将这种因子去除,但经过用水浸泡后再加热则能去除。 本实验观察了大豆在加热处理时,其中抗胰蛋白酶因子的去除与豆中含水量的关系。实验结果表明:大豆在水中浸泡,其含水量达45—55％时,经汽蒸处理,对去除抗胰蛋白酶因子的效果最佳。由于汽蒸后样品的合水量略有增高,所以互在浸泡后的含水量能达50％时,经汽蒸和烘烤两次加热处理便可得到最高效果。大豆含水量的高低与水的温度和浸泡时间有关。水温过高和过低,或浸泡时间过久,对去除抗胰蛋白酶因子无益。在实际应用中,水温在20℃左右,浸泡时间介于三个半至五小时之间,是最适宜的条件。
Soy combines with antitrypsin, which hinder the digestion of the protein. Dry soybeans by heating, can not be removed from this factor, but after soaking in water and then heating can be removed. The experiment observed the soybean heat treatment, in which the removal of anti-trypsin factor and the relationship between the water content in beans. The experimental results showed that when soybeans were soaked in water and the moisture content reached 45-55%, the effect of removing the antitrypsin was the best by steaming. Since the combined water content of the sample after steaming slightly increases, the maximum effect can be obtained by steaming and baking twice after the water content of each sample reaches 50%. The level of soybean water content and water temperature and soaking time. Water temperature is too high and too low, or soaking for too long, on the removal of anti-trypsin factor does not benefit. In practical applications, the water temperature is about 20 ℃, soaking time between three and a half to five hours, is the most suitable conditions.