酶法去除大豆腥味的初步探究

Preliminary Study on Enzymatic Removal of Soybean Fishy Smell

利用小麦芽中的酶对大豆进行脱腥处理,经正交试验得出最优工艺参数为:处理温度45℃,时间2.5 h,小麦芽粉添加量为大豆质量的2%,该法获得的大豆蛋白,没有明显的豆腥味,豆乳香甜可口。

Aldehyde dehydrogenases of the wheat malt powders were used for deodorization treatment of soy- bean in this paper. We obtained the optimal process parameters through orthogonal test, as follow： temperature treatment 45 ℃, time 2.5 h, the quality of wheat malt powders of 2 % the soybean. Soybean proteins were not fishy smell by treatment of the wheat malt powders. The soybean milks were good sweet and delicious.