抗氧化剂在豆奶去腥中的应用研究  

作　　者：欧亦群[1] 任大勇[1] 唐书泽[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品工业科技》2003年第8期70-72,共3页Science and Technology of Food Industry

摘　　要：对不同抗氧化剂在去除豆奶中豆腥味的作用效果进行了比较,实验表明,BHA、BHT、TBHQ、DLTP几乎不能减轻豆奶中的豆腥味,而没食子酸丙酯(PG)、异抗坏血酸(D-VC)、抗坏血酸(VC)对抑制豆腥味的产生均起到一定的作用。PG、D-VC的去腥效果最好,但PG会引起豆奶的色变。进一步的金属离子螯合剂与PG、D-VC的结合实验表明,复合金属离子螯合剂250mg/kgEDTA+500mg/kg的六偏磷酸钠使PG、D-VC具有最佳的去腥作用,但不能较好地抑制PG引起的色变。综合考虑,在豆奶的生产中,选用100mg/kgD-Vc+250mg/kgEDTA+500mg/kg的六偏磷酸钠溶液进行磨浆,具有最好的去腥效果,可代替传统的热磨法去腥。everal antioxidants' effects on off flavor removal in soymilk production were compared.The results showed that BHA,BHT,TBHQ and DLTP had little effect on removing off flavor of soymilk.However,propyl g allate(PG),L-ascorbic acid(V C )and D-iso -ascorbic acid(D-V C )were all found effective in controlling the release of off flavor in soymilk production.PG and D -V C showed the best among the five antioxidants compared.PG and D-Vc had the similar effect in inhibiting the off flavor,but PG darkened the soymilk color.The results obtained from this study also showed that using metal ion chelating ag ents EDTA at 250mg /kg and sodium hexametaphosphate(500mg /kg )demonstrated synerg etic effect of PG and D-V C in reduction of the off flavor.However,this chelating agent complex did not control the darkening of color resulted from PG.Therefore,addition of 100mg /kg D-Vc,250mg /kg EDTA and500mg /kg sodium hexametaphosphate solution during soymilk production can be an alternative effective method in controlling the off flavor instead of the traditional thermal milling method.

关 键 词：抗氧化剂 豆奶 去腥味 没食子酸丙酯 异抗坏血酸 抗坏血酸 PG D-Vc 金属离子螯合剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS275.4[轻工技术与工程—食品科学与工程]