摘要
从物理方法、化学方法、生物技术方法与遮掩法等4个方面论述了去除大豆异味的进展状况;展望酶解法和基因工程培育无腥味大豆法具有较高的推广应用价值。
The development on eliminating the off-flavor of soybean was ascertained basing on physical methods,chemical methods,biotechnological methods and masking methods.Finally,this paper forecasted that enzymatic hydrolysis method and cultivation of lipoxygenase free soybean should be promoted to application in processing.
出处
《食品研究与开发》
CAS
北大核心
2012年第2期215-220,共6页
Food Research and Development
关键词
大豆
异味
去除
soybean
off-flavor
elimination
