beany flavor

Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk .

脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。

The grass - beany flavor of soybean foodstuff is related to lipoxygenase ( Lox );

大豆制品的豆腥味与脂肪氧化酶（Lox）引起酶促的脂质过氧化作用有关。

Comparison of Several Technique about Removing the Beany Flavor

几种大豆脱腥技术的比较

Influences of processing condition on the beany flavor of different lipoxygenase lacking mutants of soybean

加工工艺条件对脂肪氧化酶缺失类型不同的大豆品种腥味影响的研究

After the process of soaking , beany flavor of soybean milks prepared with different blanching temperature or at various grinding conditions was extracted by SDE .

在浸泡之后，采用同时蒸馏萃取法提取了经不同条件热烫、打浆及添加还原剂所得豆浆的风味物质；

The article studied some critical factors of influencing the beany flavor of fermented soymilk such as soy soaking , heat treatment , cultures , soymilk concentration , acidity , milk , sugar .

本实验以大豆为基本原料，探讨了影响发酵酸豆乳脱腥的各种因素：大豆浸泡条件、大豆热处理条件、菌种的种类与接种量、豆乳浓度、产酸量、添加物如牛奶、糖等。

Based on the NBS standard mass spectral data and by integrating peak area method , the main constituents of beany flavor ( hexanal , 1-hexanol , 2-hexenal , 2-pentylfuran ) in each sample were quantified .

并以苯甲醇为内标，用峰面积归一化定量了几种对豆腥味有重大贡献化合物（正己醛、正己醇、2-己烯醛、2-戊基呋喃等）的相对含量。