发芽大豆饮料微波脱腥工艺的研究  

Microwave deodorization process technology of beverage of soybean germination

作　　者：李笑梅[1] 李杨[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2010年第8期236-238,共3页Science and Technology of Food Industry

基　　金：黑龙江省科技厅攻关项目(GA06B402-08-5)

摘　　要：以发芽大豆为原料制备饮料,并以脂肪氧化酶活力为豆腥味的评价指标,通过对碱浸法、热浸法和微波法的对比实验,确定采用微波法脱腥。进而在单因素实验的基础上进行正交实验,确定微波脱腥的最佳工艺参数为:物料量200g、微波温度80℃、微波时间4min。Germination of soybean as raw material to produce beverage,and the fat oxidation enzyme activity was determined as the evaluation index of beany flavor.By alkaline leaching method,hot-dip method and microwave method of comparative experiments,the microwave method deodorization was determined.Then based on single factor experiments,the orthogonal experiments fixed the optimum parameters of microwave method： material amount of 200g,microwave temperature of 80℃,microwave time of 4min.

关 键 词：发芽大豆 饮料 脂肪氧化酶活力 微波脱腥 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]