农业工程学报2017，Vol.33Issue(8)：293-300,8.DOI:10.11975/j.issn.1002-6819.2017.08.039
热处理及β-环糊精添加量对豆乳风味的影响
Effects of heat treatment andβ-cyclodextrin addition on soymilk flavor
摘要
Abstract
Flavor is an essential indicator to evaluate the quality of soymilk products, but the effects of heat treatment andβ-cyclodextrin addition during soymilk processing on the entire flavor quality are not clear.In this study, the changes in the contents of critical soymilk flavor compounds during heat treatment (30-90℃) were investigated, and then the flavor profiles of soymilk with the addition ofβ-cyclodextrin (0.25%, 0.50%, 0.75%, 1.00%) at different heating periods (before heating, at 40℃, at 60℃, after heating) were analyzed. Results showed that, different flavor compounds varied in the sensitivity to temperature, and as the temperature increased during heat treatment, the intensity of beany flavor tended to decrease, whereas non-beany flavor was relatively enhanced.β-cyclodextrin addition could decrease the contents of critical soymilk flavor compounds, and a high concentration ofβ-cyclodextrin (≥0.50%) added at 60℃ led to the most significant decrease in the contents of critical beany flavor compounds including hexanal, hexanol, 1-octen-3-ol (P<0.05), but trans-2-octenal, as the critical non-beany flavor compound, also suffered the greatest loss. Similar tendency was obtained according to the scores of beany odor, mushroom flavor, and sweet aroma by sensory evaluation, and the results of comprehensive scoring indicated that, the soymilk with the addition of 0.75%β-cyclodextrin at 60℃ during heat treatment had the best flavor quality. Sinceβ-cyclodextrin is low-priced and safe, and the addition during soymilk processing is also easily practiced, it can be well applied in soymilk production for the improvement of flavor quality.关键词
热处理/温度/风味/非豆腥味/β-环糊精/感官评价Key words
heat treatment/temperature/flavors/non-beany flavor/β-cyclodextrin/sensory evaluation分类
轻工纺织引用本文复制引用
施小迪,吕艳春,郭顺堂..热处理及β-环糊精添加量对豆乳风味的影响[J].农业工程学报,2017,33(8):293-300,8.基金项目
National Major Research Plan of China (grant2016YFD0400402). （grant2016YFD0400402）
