摘要
在研究纯大豆发酵豆乳的基础上,对产品的风味物质与微观结构进行了初步分析和探索。经过色、质谱联用仪分析检索出纯大豆发酵豆乳中风味物质相对百分含量在0.5以上的主要成分与相对百分含量,并经过扫描与透射电子显微镜对产品发酵中产物与成品的微观结构分别进行了观察与分析。
On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk. The favor substances that were over 0.5% in the product were analyzed by LC-MS machine and the microstructures of semi-finished product and finished product were also observed by the analytical scanning electron microscopy and transmissing electron microscopy.
出处
《中国酿造》
CAS
北大核心
2004年第6期8-9,共2页
China Brewing
关键词
纯大豆
发酵豆乳
风味物质
微观结构
soybean
fermented soymilk
flavor substance
microstructure
