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在干磨和湿磨条件下 ,研究各种大豆种子脂肪氧合酶缺失类型控制豆腥味的效果 ,结果表明不同缺失体类型控制豆腥味的效果受到加工条件的影响。缺失一种或任意两种脂肪氧合酶的大豆材料并不能获得最佳控制豆腥味的效果 ,全缺类型才能获得最佳控制豆腥味效果。各缺失类型干磨的 TBA值都明显高于相应材料浸泡后 (浸泡 7h和 14h)湿磨的 TBA值。脂质自动氧化是全缺类型仍具有少量豆腥味的主要原因。
Under the conditions of dry milling and wet milling, the effects of various types of soybean seed lipoxygenase deletion type on the control of beany flavor were studied. The results showed that the effect of different types of missing body control beany flavor was affected by the processing conditions. Soybean material lacking one or two of the lipoxygenase enzymes does not give the best control of the beany flavor, and the full lack of the type results in the best control of the beany flavor. The TBA values of dry mills for all missing types were significantly higher than those for the wet mills after soaking (soaking for 7h and 14h). Lipid auto-oxidation is the leading cause of a small amount of beany flavor in the full lacking type.