大豆的水稻芽脱腥研究  

Study up Using Rice-sprouts to Decrease the Unpleasant Smell of Soybean

作　　者：刘志强[1] 曾英姿 

机构地区：[1]邵阳高专教务处,邵阳422004

出　　处：《邵阳高专学报》1998年第3期205-209,共5页

摘　　要：大豆在加工过程中所产生的豆腥味是大豆蛋白进一步开发利用的主要障碍,试验采用水稻芽对大豆乳进行脱腥处理,经正交试验得出最优工艺参数为:处理温度45℃,时间2h,水稻芽干粉添加量为2%.与常规热处理脱腥法相比较,该法蛋白质得率高,无豆腥味,豆乳香甜可口。The unpleasant bean odor sent forth in processing soy bean is the mail, problem for its further development and ulilization . In the present study, ricc-sproutis used to decrease the unpleasant odor of say bean with orthogonal test. The most excelleni processing parameters would be: treatment temperature 45℃,time 2 hours, additive amount of rice-sprout 2%. Compared with a the common method of heat-treated decrementation, the present method produces more high cotenl of protein, and the soy milk is more sweet, delicious and without any unpleasant bean odor.

关 键 词：大豆 豆腥味 水稻芽 脱腥方法 大豆制食品 

分 类 号：TS214.1[轻工技术与工程—粮食、油脂及植物蛋白工程]