豆乳去腥味技术研究  

Study on the technique of removing beany flavor from soymilk

作　　者：张世仙[1] 王正武[2] 吴金鸿[2] 

机构地区：[1]遵义师范学院化学系,贵州遵义563002 [2]上海交通大学农业与生物学院,陆伯勋食品安全研究中心,上海200240

出　　处：《食品工业科技》2010年第7期223-225,229,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(20676051);上海市科委(08DZ0505000;07DZ05019)资助;上海艺杏食品有限公司(B9679D)资助

摘　　要：豆乳是高营养的大豆制品,在其加工过程中,大豆中的脂类物质被脂肪氧化酶催化氧化成特殊豆腥味物质,降低了豆乳的食用品质。实验采用NaHCO3、半胱氨酸(Cys)与柠檬酸溶液浸泡大豆制备豆乳,运用感官分析方法评价去腥效果,通过测定脂肪氧化酶酶活力,考察脂肪氧化酶被抑制或钝化情况,通过GC-MS分析探讨了挥发性醛类化合物组成特点。实验结果表明,采用0·25%NaHCO3溶液浸泡大豆制得的豆乳具有可接受的食用口感,并且豆腥味明显降低,脂肪氧化酶相对酶活性下降52%,总醛和正己醛相对含量均下降了72%,因此选用0·25%NaHCO3溶液进行大豆的浸泡处理是一种有效去除豆乳豆腥味的方法。Soymilk is a high-nutrient soybean product. The lipides were catalytic oxidated into special products with beany flavor by lipoxygenase during the processing,which debased the edible quality of the soymilk. Sodium bicarbonate,cysteine and citric acid were used to prepare soymilk by soaking beans. The effect of the removal of beany flavor was evaluated by the organoleptic analysis,the inhibition or inactivation of the lipoxygenase was determined by measuring the activity of lipoxygenase,and the composition of the main volatility aldehydes compounds was inspected by GC-MS. The results showed that the soymilk,which was made with bean soaked in 0.25% NaHCO3 solution,obtained acceptable taste,beany flavor was significantly reduced,the activity of lipoxygenase was decreased 52%,and the relative contents of total aldehydes and caproic aldehyde both were decreased 72%. Therefore,soaking bean in 0.25% NaHCO3 solution was an effective method to remove beany flavor.

关 键 词：豆乳 脂肪氧化酶 豆腥味 感官分析 气相色谱-质谱 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]