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投稿时间：2015-06-08
投稿时间：2015-06-08
中文摘要: 利用小麦芽中的酶对大豆进行脱腥处理，经正交试验得出最优工艺参数为：处理温度45℃，时间2.5 h，小麦芽粉添加量为大豆质量的2%，该法获得的大豆蛋白，没有明显的豆腥味，豆乳香甜可口。
Abstract:Aldehyde dehydrogenases of the wheat malt powders were used for deodorization treatment of soybean in this paper.We obtained the optimal process parameters through orthogonal test，as follow：temperature treatment 45℃，time 2.5 h，the quality of wheat malt powders of 2%the soybean.Soybean proteins were not fishy smell by treatment of the wheat malt powders.The soybean milks were good sweet and delicious.
文章编号：201611023 中图分类号： 文献标志码：
基金项目:济南市高校院所自主创新（201401272）；山东商业职业技术学院博士基金（214-1）
| Author Name | Affiliation |
| FAN Wei-jiang，WANG Li-bin，WANG Li-dong，FU Wei，MA Yu-geng | Food and Drug College，Shandong Institute of Commerce and Technology，Jinan 250103，Shandong，China |
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