Effect of soaking on the quality of house-made soymilk

摘要

Home-made soymilk becomes more and more popular. The effect of soaking on the quality of soymilk was studied. Soymilk of soaked soybean contained more total solid, protein, lipid, unsaturated fatty acids and isoflavone; the volatiles were determined with GC-MS, Soymilk of soaked soybean contained less beany compounds and more flavor compounds; thus, the soaking was good to produce high quality soymilk.