摘要
豆浆是一种营养价值丰富且能防治高血脂、高血压、动脉硬化、缺铁性贫血等疾病的理想植物蛋白饮料,经常食用可以增进和保护人体健康,甚至可以作为预防新冠的优质食品.但是大豆中天然存在的豆腥味降低了消费者的接受度,同时也限制了豆制品进一步的研发.本文针对能对豆浆豆腥味有贡献的挥发性化合物(醛类、醇类、呋喃类、酮类)及导致其形成的反应途径进行了系统的综述,并进一步阐述了豆腥味对豆浆开发的影响.随后从物理、化学、生物、遮蔽四个方面探讨了豆浆去腥工艺的发展现状,对当前豆腥味研究中存在的问题以及未来的研究方向做了归纳与展望,以期为开发低豆腥或无豆腥味豆制品及推动大豆类产品消费提供理论依据.
Abstract
Soymilk is an ideal plant protein drink with rich nutritional value and can prevent and control diseases such as hyperlipidemia,hypertension,atherosclerosis,iron deficiency anemia,etc.Regular consumption can promote and protect human health,and can even be used as a high-quality food for the prevention of new crowns.However,the naturally occurring legume odor in soybeans reduces the acceptance of consumers,but also limits the further development of soybean products.This paper presents a systematic review of the volatile compounds(aldehydes,alcohols,furans,ketones)that can contribute to soybean milk legume odor and the reaction pathways leading to their formation,and further elaborates on the impact of legume odor on the development of soy milk.Subsequently,the development status of soymilk deodorization process is discussed from four aspects:Physical,chemical,biological,and masking,and the problems existing in the current soymilk deodorization research as well as the future research direction are summarized and prospected,with a view to providing theoretical basis for the development of low or no-soymilk deodorization soybean products and the promotion of soybean consumption.
基金项目
国家自然科学基金(32072258)
国家重点研发计划(2021YFD2100902-3)
黑龙江省青年人才托举项目(2022QNTJ010)
哈尔滨商业大学博士科研启动计划(22BQ21)
国家科技期刊平台
NSTL
万方数据