三种方法加工的豆乳的风味特点  

Flavor Characteristic of Soymilk Made by Three Differernt Processing Methods

作　　者：吕艳春[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《大豆科学》2010年第3期494-497,共4页Soybean Science

摘　　要：分别从感官和风味成分含量上对中国传统豆乳、热水碾磨豆乳和焙烤豆乳3种不同方法加工的豆乳进行比较。从感官评价上来看,中国传统豆乳不但其豆腥味浓郁而且甜香味、谷物味也很浓郁,热水碾磨豆乳和焙烤豆乳则都较弱。从风味成分含量来看,中国传统豆乳中呈现豆腥味的己醛、正己醇、1-辛烯-3-醇的含量都远远高于热水碾磨豆乳和焙烤豆乳,含量分别是他们的276、76;23、17;4、2倍,而且中国传统豆乳中呈现清香味、甜香味的反-2-辛烯醛,反-2-壬烯醛的含量分别是热水碾磨豆乳和焙烤豆乳的3.7、7.1和5.8、8.3倍。这3种豆乳风味的特点都与脂肪氧化酶活性呈正相关关系。The contents and the sensory descriptive of flavor compounds of soymilk produced with traditional technology,hot water grinding,and roast processing were analyzed.As a result,the sensory scores of beany flavors and sweet aromas in traditional soymilk were all higher,however,those were all lower in soymilk made with hot water grinding and roast processing.The contents of beany flavor compounds（hexanal,hexanol and 1-octen-3-ol） in traditional soymilk were 276,76;23,17;4,2 times of in hot water grinding soymilk and roasted soymilk,respectively.（E）-2-hexenal and（E）-2-octenal which present sweet aroma in Chinese traditional soymilk were 3.7,7.1 and 5.8,8.3 times of in hot water grinding soymilk and roasted soymilk,respectively.In addition,the higher the lipoxygenase activity was,the more total off-flavor and aroma compounds.

关 键 词：豆乳 风味 脂肪氧化酶 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]