| 大豆异味去除的研究进展 |
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| 引用本文： | 李慧静,周惠明,朱科学,彭伟.大豆异味去除的研究进展[J].食品研究与开发,2012,33(2):215-220. |
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| 作者姓名： | 李慧静 周惠明 朱科学 彭伟 |
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| 作者单位： | 1. 江南大学食品学院,江苏无锡214122;河北农业大学食品科技学院,河北保定071001
2. 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 从物理方法、化学方法、生物技术方法与遮掩法等4个方面论述了去除大豆异味的进展状况;展望酶解法和基因工程培育无腥味大豆法具有较高的推广应用价值。
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| 关 键 词： | 大豆 异味 去除 |
Research Development on Eliminating off-flavor of Soybean |
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| LI Hui-jing
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ZHOU Hui-ming
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ZHU Ke-xue
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PENG Wei.Research Development on Eliminating off-flavor of Soybean[J].Food Research and Developent,2012,33(2):215-220. |
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| Authors: | LI Hui-jing ZHOU Hui-ming ZHU Ke-xue PENG Wei |
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| Affiliation: | 1(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;2.Food Science and Technology College,Agricultural University of Hebei,Baoding 071001,Hebei,China) |
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| Abstract: | The development on eliminating the off-flavor of soybean was ascertained basing on physical methods,chemical methods,biotechnological methods and masking methods.Finally,this paper forecasted that enzymatic hydrolysis method and cultivation of lipoxygenase free soybean should be promoted to application in processing. |
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| Keywords: | soybean off-flavor elimination |
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