【作者】 刘鑫； 赵建新； 陈聪； 范大明； 陈卫； 张灏；

【Author】 LIU Xin ZHAO Jian-xing~* CHEN Cong FAN Da-ming CHEN Wei ZHANG Hao (Staten Key Laboratory of Food Science and Technology,School of Food Science and Technology, JiangnanUniversity,Wuxi214122,China)

【机构】 江南大学食品学院食品科学与技术国家重点实验室；

【摘要】 为改善豆浆风味,采用热烫处理对脱皮大豆脂肪氧化酶进行灭活。讨论了热烫温度、时间和pH单因素变化对脱皮黄豆脂肪氧化酶酶活以及成品氮溶指数(NSI)的影响,结合GC/MS对成品风味物质的分析和感官评定,从而得出最佳工艺,在保证较高氮溶指数(NSI)95.17%的基础上降低脂肪氧化酶相对酶活98%,改善豆浆风味。更多还原

【Abstract】 In order to improve the flavor of soymilk,liposygenase in hulled soybeans was denatured by wet heatingC blanching).The effect of impact factors such as blanch temperature、time and pH on enzyme activi- ty and nitrogen solubility index(NSI) were investigated.After analyzing the flavor substance in the final products by GCMS,and sensory evaluation,the optimum method was received that it can reduce the enzyme activity of liposygenase by 98%while ensure a high nitrogen soluble index(NSI )of about 95.17%.更多还原