Research Progress on Formation Mechanisms and Removal Methods of Soybean Milk and Bean Odor

YANG Yang; GE Aiyuan; REN Likun; LI Lulu; MA Chunmin; BIAN Xin; SHU Shuqin; ZHANG Na

doi:10.13386/j.issn1002-0306.2023070088

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 401-411. > DOI: 10.13386/j.issn1002-0306.2023070088

YANG Yang, GE Aiyuan, REN Likun, et al. Research Progress on Formation Mechanisms and Removal Methods of Soybean Milk and Bean Odor[J]. Science and Technology of Food Industry, 2024, 45(10): 401−411. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070088.

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Research Progress on Formation Mechanisms and Removal Methods of Soybean Milk and Bean Odor

College of Food Engineering, Harbin University of Commerce, Harbin 150028, China

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Received Date: July 12, 2023
Available Online: March 21, 2024

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Abstract

Soymilk is an ideal plant protein drink with rich nutritional value and can prevent and control diseases such as hyperlipidemia, hypertension, atherosclerosis, iron deficiency anemia, etc. Regular consumption can promote and protect human health, and can even be used as a high-quality food for the prevention of new crowns. However, the naturally occurring legume odor in soybeans reduces the acceptance of consumers, but also limits the further development of soybean products. This paper presents a systematic review of the volatile compounds (aldehydes, alcohols, furans, ketones) that can contribute to soybean milk legume odor and the reaction pathways leading to their formation, and further elaborates on the impact of legume odor on the development of soy milk. Subsequently, the development status of soymilk deodorization process is discussed from four aspects: Physical, chemical, biological, and masking, and the problems existing in the current soymilk deodorization research as well as the future research direction are summarized and prospected, with a view to providing theoretical basis for the development of low or no-soymilk deodorization soybean products and the promotion of soybean consumption.
- soybean,
- soybean milk,
- legume odor formation,
- legume odor removal

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