| 大豆生物酶法脱腥研究 |
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| 引用本文： | 刘志强.大豆生物酶法脱腥研究[J].西部粮油科技,1998,23(6):45-48. |
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| 作者姓名： | 刘志强 |
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| 作者单位： | 湖南省邵阳高等专科学校!422004 |
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| 摘 要： | 大豆在加工过程中所产生的豆腥味是大豆蛋白进一步开发利用的主要障碍，利用水稻芽中的酶对大豆乳进行脱腥处理，经正交试验得出最优工艺参数为：处理温度45℃，时间2h，水稻芽干粉添加量为大豆质量的2％与常规热处理脱腥法相比，该法蛋白质得率高，无豆腥味，豆乳香甜可口
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| 关 键 词： | 大豆 豆腥味 水稻芽 脱腥方法 |
STUDY ON USING BIOLOGICAL ENZYME TO DEODORIZE THE SOYBEAN ODOR |
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| Liu Zhiqiang.STUDY ON USING BIOLOGICAL ENZYME TO DEODORIZE THE SOYBEAN ODOR[J].China Western Cereals & Oils Technology,1998,23(6):45-48. |
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| Authors: | Liu Zhiqiang |
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| Abstract: | The beau odor produced in processing soybean is a main problem for furtherdevelopment and utilization of soybean. In The present study, rice -sprout is used to deodorizethe beau with orthogonal test. The most excellent processing parameters are treatment temperature 45t, time 2 hours, additive amount of rice-sprout 2%. Compared with a commonmethod heat-treated deodorization, the present produces a high content of protein and soymilk is sweet, delicious and without beau odor. |
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| Keywords: | Soybean Beany Rice-sprouts Methods of deodorization |
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