| 微压煮浆对豆乳风味特性的影响 |
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| 引用本文： | 施小迪,左锋,郭顺堂.微压煮浆对豆乳风味特性的影响[J].农业机械学报,2017,48(5):343-349. |
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| 作者姓名： | 施小迪 左锋 郭顺堂 |
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| 作者单位： | 中国农业大学,中国农业大学;黑龙江八一农垦大学,中国农业大学 |
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| 基金项目： | 国家重点研发计划项目（2016YFD0400402） |
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| 摘 要： | 微压煮浆是一种新型的豆乳加工技术,但其对豆乳风味特性的影响尚未明确。将豆乳分别以常压煮浆和微压煮浆处理不同时间,对其风味感官品质及关键性风味成分的质量浓度变化进行分析。研究结果表明,与常压煮浆相比,微压煮浆能够更显著地降低豆腥味的感官评分,提高豆香味和甜香味的风味强度,延长处理时间则会导致蒸煮味的明显增加。微压煮浆对己醛的质量浓度有显著的降低效果,煮浆15 min以上时,反-2-己烯醛、1-辛烯-3-醇及反,反-2,4-癸二烯醛这3种豆腥味成分的质量浓度也显著降低,但会导致壬醛、反-2-辛烯醛这2种非豆腥味成分的大量损失,而反-2-壬烯醛具有较强的热稳定性。豆乳关键性风味成分的风味活性值(OAV)表明,尽管微压煮浆会同时降低豆腥味和非豆腥味的OAV,但豆腥味OAV的降低程度显著大于非豆腥味,因此,该煮浆方式能够有效调整豆乳的风味比例,从而改善其整体的风味品质,煮浆时间为10 min时,腥香比例最佳,改善效果最好。
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| 关 键 词： | 豆乳 微压煮浆 豆腥味成分 非豆腥味成分 感官评价 |
| 收稿时间： | 2017/1/5 0:00:00 |
Effect of Micro-pressure Heating on Soymilk Flavor Characteristics |
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| SHI Xiaodi,ZUO Feng and GUO Shuntang.Effect of Micro-pressure Heating on Soymilk Flavor Characteristics[J].Transactions of the Chinese Society of Agricultural Machinery,2017,48(5):343-349. |
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| Authors: | SHI Xiaodi ZUO Feng and GUO Shuntang |
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| Institution: | China Agricultural University,China Agricultural University;Heilongjiang Bayi Agricultural University and China Agricultural University |
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| Abstract: | Micro-pressure heating is a new technique for soymilk processing, but the effect of this heating treatment on soymilk flavor characteristics is not clear. Therefore, traditional heating and micro-pressure heating were respectively applied during the preparation of soymilk, and the heating time was set as 5min, 10min, 15min and 20min, and then sensory evaluation as well as analysis of the changes in the contents of soymilk critical flavor compounds was conducted. The results showed that compared with traditional heating, micro-pressure heating could more significantly decrease the sensory score of beany odor and increase the intensity of cooked beans aroma and sweet aroma, but extending the heating time led to the cooked flavor remarkably enhanced. Furthermore, micro-pressure heating could effectively decrease the content of hexanal, and as the heating time increased (more than or equal to 15min), the contents of other critical beany flavor compounds, including trans-2-hexenal, 1-octene-3-ol and trans,trans-2,4-decadienal, were also significantly decreased, and for the critical non-beany flavor compounds, nonanal and trans-2-octenal suffered great loss, while trans-2-nonanal was thermally stable. According to the odor activity value (OAV) of critical soymilk flavor compounds, although micro-pressure heating could decrease the OAVs of both beany flavor and non-beany flavor, greater decrease occurred in the OAV of beany flavor, thus this heating treatment could effectively adjust the ratio of different flavor compounds and improve the entire flavor quality of soymilk, and soymilk treated with micro-pressure heating for 10min was proved to have the best flavor profile. It can be seen that micro-pressure heating was beneficial to optimize the processing quality of soymilk and had a good prospect of industrialization. |
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| Keywords: | soymilk micro-pressure heating beany flavor compounds non-beany flavor compounds sensory evaluation |
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