Research Progress on Preservation and Processing of Fresh Soya Beans

In recent years,fresh soya beans has become a popular consumer product gradually,because of its high nutritional value,dietary fiber,and unique flavor. However,high moisture content in fresh soya beans resulted in browning and rot during storage and market circulation. Therefore,the application of storage and preservation technology to extend the shelf life of fresh soya beans,or processed fresh soya beans into products can improve the utilization rate of fresh soya beans,that's two major ways of market supply problems. This article summarized the current research status of fresh soya beans in the storage and preservation,the processing technologies,and the product types. It introduced preservation techniques of fresh soya beans,such as controlled atmosphere storage,quick-freezing storage,and preservative treatment,and the frying,drying,fermentation and other processing technologies of fresh soya beans,as well as various products. At the end of the article,the development prospect of fresh soya beans was prospected,while the new storage technologies of and new products of fresh soya beans were further expanded. This provided references for the preservation techniques and the product development of fresh soya beans.