食品工业科技2024，Vol.45Issue(10)：401-411,11.DOI:10.13386/j.issn1002-0306.2023070088
豆浆豆腥味形成机理及其去除方法的研究进展
Research Progress on Formation Mechanisms and Removal Methods of Soybean Milk and Bean Odor
摘要
Abstract
Soymilk is an ideal plant protein drink with rich nutritional value and can prevent and control diseases such as hyperlipidemia,hypertension,atherosclerosis,iron deficiency anemia,etc.Regular consumption can promote and protect human health,and can even be used as a high-quality food for the prevention of new crowns.However,the naturally occurring legume odor in soybeans reduces the acceptance of consumers,but also limits the further development of soybean products.This paper presents a systematic review of the volatile compounds(aldehydes,alcohols,furans,ketones)that can contribute to soybean milk legume odor and the reaction pathways leading to their formation,and further elaborates on the impact of legume odor on the development of soy milk.Subsequently,the development status of soymilk deodorization process is discussed from four aspects:Physical,chemical,biological,and masking,and the problems existing in the current soymilk deodorization research as well as the future research direction are summarized and prospected,with a view to providing theoretical basis for the development of low or no-soymilk deodorization soybean products and the promotion of soybean consumption.关键词
大豆/豆浆/豆腥味形成/豆腥味去除Key words
soybean/soybean milk/legume odor formation/legume odor removal分类
轻工纺织引用本文复制引用
杨杨,葛爱媛,任丽琨,李璐璐,马春敏,边鑫,舒淑琴,张娜..豆浆豆腥味形成机理及其去除方法的研究进展[J].食品工业科技,2024,45(10):401-411,11.基金项目
国家自然科学基金(32072258) （32072258）
国家重点研发计划(2021YFD2100902-3) （2021YFD2100902-3）
黑龙江省青年人才托举项目(2022QNTJ010) （2022QNTJ010）
哈尔滨商业大学博士科研启动计划(22BQ21). （22BQ21）
