豆浆品质常见问题研究

Research on Common Problems of Soybean Milk Quality

豆浆是营养价值极高的一类食品,在生产中容易出现稳定性差、豆腥味、美拉德反应及评价方法不正确等问题。针对上述问题进行综述,以期为生产出高质量的豆浆提供相关理论参考。

Soybean milk is a kind of food with high nutrition. In the production it is easy to occur problems such as poor stability, beany flavor, Maillard reaction and incorrect evaluation method. According to the above problems, it was expounded to provide relative theoretical references for producing soybean milk in high quality.