【摘 要】
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Heating treatment at 115-120 ℃(high-temperature heating)is helpful to improve the sensory quality of soymilk,but the flavor composition and changing pattern of soymilk prepared by this treatment is no
【机 构】
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College of Food Science and NutritionalEngineering,China Agricultural University,Beijing 100083
论文部分内容阅读
Heating treatment at 115-120 ℃(high-temperature heating)is helpful to improve the sensory quality of soymilk,but the flavor composition and changing pattern of soymilk prepared by this treatment is not clear,compared with the traditional heating treatment.Therefore,in this study,traditional heating and high-temperature heatingwere respectively adoptedto prepare soymilk,and the heating time was set for 5 min,10 min and 15 min,and then sensory evaluation,as well as the analysis of the content changes of soymilk critical flavor compounds,was conducted to comparethe different effects of these two treatments on soymilk flavor characteristics.
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