摘要
大豆在加工过程中所产生的豆腥味是制约大豆制品进一步开发和利用的主要障碍。研究利用干湿热结合法对大豆进行脱腥处理。该法能彻底去除豆腥味且保持较高的蛋白质得率,能够提高大豆制品的品质。干湿热结合法去除大豆豆腥味的最佳工艺参数为:干式加热温度为180℃,加热时间为30 s;浸泡溶液KOH浓度为0.50%,浸泡温度为60℃,浸泡时间为90 min。
In the soybean processing, the beany flavor is the main obstacle which constrains the further development and use of soybean products. This experiment studied on the dry-humid binding method to eliminate the beany flavor. This method could improve the quality of soybean products by removing beany flavor completely and maintain a higher content of protein. The best parameters from the experiment were as follows： dry heating at 180℃ for 30 seconds, and immersion in 0.50% KOH with 60℃ for 90 minutes.
出处
《广东农业科学》
CAS
CSCD
2007年第11期73-74,81,共3页
Guangdong Agricultural Sciences
基金
河南科技学院重点科研项目(040111)
关键词
大豆
豆腥味
干式加热
浸泡
soybean
beany flavor
dry heating
immersion
