摘要
在豆乳或发酵豆乳的加工中 ,大豆涩味、苦味和青草味成分物质所构成的不良异味 ,被人们描述为大豆腥味。脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。围绕着这个问题 ,国外特别是日本、美国做了很多研究工作 ,并研究总结出了一些新的技术方法。我们对这些新技术方法进行了应用比较研究 ,总结出在大豆豆乳加工中较为实用先进的技术方法。
In the process of soybean milk and fermentation, soybean beany flavor is described by the unpleasant smelling consisted of the acerbity, bitter and grass-smelling component. Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk. It has been studied in Japan and USA and given some advanced technology for this problem. These advanced technology is compared and the more practical processing method is given in the soybean milk making.
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第12期56-58,共3页
China Oils and Fats
