大豆的蛋白质含量高,营养丰富,但它有一种豆腥味,加工出来的大豆粉和豆浆都带腥味,刺激人的味觉,影响食欲。近年来,宜春市南岗供销社加工场采取两种科学方法清除大豆腥味,取得显著效果,他们的作法是. 1.加热灭酶法。把大豆先经过适度烘烤后再加工或用沸水浸泡,利用高温杀灭大豆中的特殊蛋白酶,消灭豆腥味。 Soybean has a high protein content and is rich in nutrients. However, it has a soy-bean flavor. Both processed soybean powder and soymilk have a savory taste, which stimulates people’s taste and affects appetite. In recent years, the processing plant of the Nangang Supply and Marketing Cooperative in Yichun City has adopted two scientific methods to remove soy odor and achieved remarkable results. Their practice is to: 1. Inactivate enzymatic methods. Soybeans are first baked and then processed or soaked in boiling water. They use high temperatures to kill special proteases in soybeans and eliminate the smell of soy beans.