Soybean soaking is important to the processing of bean products, however, restricted by the long soaking time. Herein, the soybean soaking was assisted by 60 kHz sweeping frequency ultrasound (SFU). Shortening mechanism of soaking time and physicochemical properties of soybeans were analyzed. Results showed that soaking temperature of 37 °C, ultrasonic power of 60% (144 W), and soaking time of 214 min were optimum SFU-assisted parameters. The soaking time was reduced by 45.13%, and soluble protein content increased by 14.27% after SFU. Based on analysis of acoustic signals, the maximum voltage amplitude of SFU increased with the increment of oscillation periods of cavitation bubbles, which enlarged the intercellular space and size of soybean, and cell membrane permeability was enhanced by 4.37%. Unpleasant beany flavor compounds were reduced by 16.37%–47.6%. Therefore, SFU could significantly improve the soaking efficiency of soybeans and provide a theoretical basis for the processing enterprises of soybean products.

大豆浸泡对于豆制品加工很重要，但受到浸泡时间长的限制。在此，大豆浸泡由60 kHz扫频超声波(SFU)辅助。分析了大豆浸泡时间缩短的机理及理化特性。结果表明，浸泡温度37℃、超声功率60%（144W）、浸泡时间214min是SFU辅助的最佳参数。 SFU后浸泡时间减少45.13%，可溶性蛋白含量增加14.27%。声信号分析发现，随着空化泡振荡周期的增加，SFU的最大电压幅值增大，使大豆细胞间隙和尺寸增大，细胞膜通透性增强4.37%。令人不愉快的豆腥味化合物减少了 16.37%–47.6%。因此，SFU可以显着提高大豆的浸泡效率，为豆制品加工企业提供理论依据。