摘要
利用小麦芽粉中的醛脱氢酶(ALDH)对大豆进行脱腥处理,使大豆中的腥味物质转变为酸,从而有效消除大豆中的豆腥味。通过测定总醛含量(以己醛计),结合感官评定,研究了作用温度、作用时间、ALDH添加量对豆腥味的影响。结果表明,小麦芽最佳作用温度为45℃;最佳作用时间为2.5h;最佳添加量为大豆干质量的2%,对豆腥味及适口性影响的因素大小依次为:作用温度>作用时间>添加量。
In this study, wheat malt were used to deodorize the bean with orthogonal test, making soybean odor matter change into acid. The main factors which influenced soybean odor were studied, such as temperature, time and addition amount. The results showed that the most excellent processing parameters were treatment temperature 45 ℃ , time 2.5 hours, additive amount of wheat malt 2%, operating temperature〉acting time〉addition amount.
出处
《农产品加工（下）》
2009年第3期145-148,共4页
Farm Products Processing
关键词
豆腥味
小麦芽
醛脱氢酶
总醛含量
soybean odor
wheat malt
aldehyde dehydrogenase
all-aldehyde content
