摘要
采用同时蒸馏萃取法提取了经不同条件热烫、打浆及添加还原剂所得豆浆的风味物质,用气相色谱 质谱联用技术分离和鉴定了风味物质的组成成分,并以苯甲醇为内标,用峰面积归一化定量检测了几种对豆腥味有重大贡献化合物(正己醛、正己醇、2 己烯醛、2 戊基呋喃等)的相对质量浓度.结合感官评定,确定大豆最佳处理条件为:浸泡大豆在90℃热烫5min,并用90℃热水磨浆,可使所得豆粉基本无豆腥味,主要豆腥味成分正己醛仅为对照样品质量分数的5%.
Beany flavor of soybean milks prepared under different blanching temperatures and grinting conditions was extracted by SDE. The constituents of the beany flavor were separated and identified by gas chromatographymass spectrometry(GC/MS). Based on the NBS standard mass spectral data and the method of integrating peak areas, the main constituents of the beany flavor (hexanal, 1hexanol, 2hexenal, 2pentylfuran) in each sample were quantified. Combined with sensory evaluation, optimal processing conditions were determined as: soaked soybean was blanched at 90 ℃ for 5 minutes, and then grinted with hot water at the same temperature. The soy powder prepared was almostly beanyfree, and the hexanal content was only 5% of that of the control.
基金
国家科技攻关项目(编号:2001BA501A18)资助课题.
