豆乳风味物质的研究进展
豆乳风味是由多种组分构成的复杂而不稳定的平衡体系, 近年来随着豆乳健康价值的提升而逐渐受到研究者的关注。豆乳风味成分主要是通过酶促反应、非酶促反应等形成的醛醇酮类挥发性小分子物质, 生成后又会与大豆蛋白作用, 从而形成豆乳的整体风味。大豆脂肪氧化酶是影响豆乳风味的主要因素, 其活性受到温度、pH、无机盐、有机电解质等影响。目前, 国外改善豆乳风味的方法主要集中在去除或钝化大豆脂肪氧化酶活方面, 包括品种选育、热处理法和化学法, 近年来还应用了一些现代非热处理技术, 这些方法显著降低了豆乳风味, 较为符合西方消费者的饮食习惯。相比之下, 东亚地区的消费者偏爱风味丰富的大豆产品, 因而研究侧重点应在部分钝化大豆脂肪氧化酶而使风味充分呈现方面。
Soymilk flavor is a complicated, unstable and balanced system, which is formed by a large number of micromolecular compounds, and researchers have paid a lot of attention on it in the past few years as the healthy benefits of soymilk are enhanced. Volatile aldehydes, ketones and alcohols are essential soymilk flavor compounds, which are catalyzed by enzymatic reaction and non-enzymatic reaction, and subsequently interact with soybean protein, and then entire soymilk profile will be formed. Soybean li-poxygenase is the main factor affecting soymilk flavor, the activity of which is affected by temperature, pH, inorganic salts and organic electrolytes. At present, removal and inactivation of soybean lipoxygenase are the main methods to improve soymilk flavor in Western countries, including cultivar breeding, thermal treatment and chemical methods, and some modern non-thermal technique recently referred as well. These methods significantly reduced soymilk flavor, and the products conform with the dietary habits of Western consumers; in comparison, the consumers in Asian countries have preference for flavor-rich soy products, thus the research emphasis should be put on the partial inactivation of soybean lipoxygenase.
标题：豆乳风味物质的研究进展
英文标题：Research developments of soymilk flavor compounds
作者：
施小迪 中国农业大学食品科学与营养工程学院
郭顺堂 中国农业大学食品科学与营养工程学院
中文关键词:豆乳风味,主要成分,形成机理,影响因素,改善方法,
英文关键词:soymilk flavor,main components,formation mechanism,influential factors,improvement methods,
发表日期：2014-08-11
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