MA Lei,SUN Jun-ming,HAN Fen-xia.Advances on the Study of Soymilk Flavor[J].Soybean Science,2012,31(03):478-482.[doi:10.3969/j.issn.1000-9841.2012.03.030]
大豆豆奶风味品质研究进展
- Title:
- Advances on the Study of Soymilk Flavor
- 文章编号:
- 1000-9841（2012）03-0478-05
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 大豆豆奶营养丰富，且包含多种具有独特生理功能的活性成分，但豆奶的不良风味品质却长期制约其发展。该文主要针对大豆豆奶风味品质的化学成分及改进方法、大豆活性成分与加工工艺对豆奶风味品质的影响、豆奶风味评价面临的问题和发展方向等进行系统介绍，以期为大豆品质育种和豆奶加工提供参考。
- Abstract:
- Soymilk is a nutrient-rich beverage,which contains a variety of bioactive substances and has many beneficial functions to human body.However,owing to the off-flavor,the development of soymilk was restricted for a long time.There is a systematic introduction on the chemical components and improvement measures of soymilk flavor,impact of active components and processing technology on the soymilk flavor,and trends of evaluation of soymilk flavor in this paper.It can provide a reference for the quality breeding and soymilk processing in soybean.
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备注/Memo
基金项目：中国农业科学院作物科学研究所中央级公益性科研院所基本科研业务费专项；国家科技支撑计划（2011BAD35B06-3）；转基因重大专项（2011ZX08004-003）。