柴成梁，薛雅琳，谭本刚，段章群*

(国家粮食和物资储备局科学研究院，北京 102209）

摘 要：近年来，随着消费者健康和环保意识的不断增强，植物基饮品发展势头迅猛。豆奶作为最为普遍和受欢迎 的一种植物蛋白饮品之一，除了可以提供丰富的蛋白质外，也是必需脂肪酸的良好来源，以及富含生理活性物质如 异黄酮、活性肽、植物甾醇等，具有巨大的健康益处。本文综述了豆奶饮品的生产制备工艺，包括传统加工工艺和创 新工艺，及其对豆奶营养成分、品质和稳定性的影响，分析了豆奶饮品的营养组分特征，以期为未来豆奶营养品质、 稳定性和适口性的提升研究，提供参考基础和科学指导。

关键词：豆奶；营养组分；加工工艺；豆腥味

Research Progress on Processing Technology and Nutritional Components of Soy Milk

CHAI Cheng-liang，XUE Ya-lin，TAN Ben-gang，DUAN Zhang-qun*

（Academy of National Food and Strategic Reserves Administration，Beijing 102209，China）

Abstract: In recent years，with the increasing health and environmental awareness of consumers，the consumption of plant-based drinks has increased rapidly. As one of the most popular vegetable protein drinks，soy milk has rich protein and essential fatty acids. It also has physiological active substances with great health benefits such as isoflavones，active peptides，plant sterols，etc. The present review aims to provide a comprehensive understanding of the pretreatment and processing technology of soy milks，including both traditional and innovative methods，and their influences on the nutrition composition and stability of the drinks. Additionally，the characteristics of the nutritional components of soy milks were analyzed. The updated analyses were expected to provide reference basis and scientific guidance for the improvement of nutritional quality，stability and palatability of the soy milks in the future research.

Key words: soy milk；nutrition components；processing technology；beany flavor

中图分类号：TS214.2；TS27    文献标志码：A      文章编号：1007-7871（2025）06-0039-06

2025，Vol.28，No.6