大豆制品中腥味形成机理及去腥工艺研究进展

大豆制品含有丰富的优质蛋白、不饱和脂肪酸、钙和B族维生素，经常食用可以增进和保护人体健康。但是大豆中天然存在的豆腥味降低了消费者的接受度，同时也限制了豆制品进一步的开发。该研究结合国内外豆制品的最新研究现状，对醛类、醇类、酮类、酮类等豆腥味相关物质及豆腥味化合物在酶促反应和非酶促反应等形成途径和机理进行了系统阐述。随后从物理、化学、生物等四个方面对已有的大豆去腥工艺进行概括，并比较分析去腥工艺的优缺点，为开发无豆腥味豆制品，推动大豆类产品消费提供理论参考。

Review of formation mechanism and deodorization technology of beany smell in soybean and soybean products

Soybean products are rich in high-quality protein, unsaturated fatty acids, calcium and B vitamins. Regular consumption can effectively protect human health. However, the naturally occurring beany flavor of soybeans reduces consumer acceptance and limits the further development of soy products. In this study, combined with the latest research status of soy products at home and abroad, the formation pathways and mechanisms of beany flavor related substances such as aldehydes, alcohols, ketones, ketones and beany flavor compounds in enzymatic and non-enzymatic reactions were investigated and formulated. Then, the existing soybean deodorization technology was summarized from four aspects, such as physics, chemistry and biology, and the advantages and disadvantages of the deodorization technology were compared and analyzed, in order to In order to develop soy products without beany smell and promote the consumption of soy products to provide a theoretical basis.