豆制品中豆腥味的产生原理及消除方法  

Generation mechanism of off-flavor in soy products and taking off method

作　　者：徐敬华[1] 高保军 贾振宝[2] 

机构地区：[1]黑龙江省完达山乳业股份有限公司,黑龙江哈尔滨150090 [2]东北农业大学,黑龙江哈尔滨150030

出　　处：《中国乳品工业》2002年第5期78-80,共3页China Dairy Industry

摘　　要：介绍了豆腥味的产生机理,并对与此有关的脂氧酶的性质作一简要叙述。最后对各种降低豆腥味的加工方法进行了比较。The mechanism of off-flavor in soy product was present and the properties of lipoxygenase were introduced. The methods of taking off this flavor were compared finally.

关 键 词：豆制品 豆腥味 产生原理 消除方法 脂氧酶 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]