何剑1，徐军1，孙超2，巴根纳2，樊启程2，王妮妮2，周凌3*
（1 伊利伊诺科技(上海)有限责任公司（伊利集团创新中心），上海 200245；
2 内蒙古伊利实业集团股份有限公司液态奶事业部，内蒙古 呼和浩特 010110；
3 健士星生物技术研发（上海）有限公司，上海 200335）
摘要：探讨大豆加工制备豆浆的过程中，有效抑制大豆脂肪氧化酶对降低豆腥味量的影响，为生产低含量豆腥味的豆浆提供理论与技术支持。通过抑制大豆脂肪氧化酶实验，即热水研磨大豆、热处理或化学处理大豆原料后再沸水研磨、大豆脱皮后隔氧研磨，对得到的豆浆样品采用静态顶空气相色谱质谱法测定13 种豆腥味物质，比较定量数据获得最佳抑制脂肪氧化酶的工艺参数。实验结果表明：沸水研磨大豆抑制效果最佳，豆腥味物质的量较其他水温低；干热法烘烤或湿热法蒸大豆后再结合沸水研磨，都能有效抑制氧化酶的活性，且效果优于化学法处理大豆；比较大豆在脱皮隔氧、不脱皮隔氧、脱皮不隔氧和不脱皮不隔氧条件下研磨所得样品豆腥味的量，数据表明脱皮隔氧的含量最低，说明脱皮隔氧能有效抑制大豆脂肪氧化酶的活性。根据实验得到的参数与条件形成一种新工艺：大豆热干燥处理后脱皮、热水浸泡后在隔氧条件下热研磨。购得新工艺生产的豆浆产品，结合静态顶空气相色谱质谱法和感官定量描述分析对产品进行评价，结果表明两种方法的结论是一致的，验证了新工艺生产的豆浆产品与市场上其他产品相比具有较低的豆腥味。
关键词：豆浆；豆腥味；脂肪氧化酶；酶灭活；酶抑制
Correlation Between Inactivating Soybean Lipoxygenase and
Minimizing Beany Flavorin the Production of Soymilk
HE Jian1，XU Jun1，SUN Chao2，BA Gen-na2，FAN Qi-cheng2，WANG Ni-ni2，ZHOU Ling3*
（1 Yili Yi Nuo Technology（Shanghai）Co.，Ltd.（Innovation Center of Inner Mongolia
Yili Industrial Group Co.，Ltd.，Shanghai 200245，China；
2 Liquid Milk Department，Inner Mongolia Yili Industrial Group Co.，Ltd，Hohhot 010110，China；
3 Healthy Star Bio-Tech R&D Ltd，Shanghai 200335，China）
Abstract: Explore the effect of lowering beany flavor content by means of inactivating lipoxygenases（Lox）during the manufacture of soymilk and provide theoretical and technical support to produce soymilk with less beany flavor content. A series of experiments were conducted to inactivate Lox，such as grinding soybean with hot water，heat treatment or chemical treatment of soybean and grinding with hot water，as well as removing soybean hull and grinding on oxygen exclusion. The level of the beany flavor of the soymilk samples was then measured via analyzing the content of the 13 characteristic compounds by using HS-GC/MS. The optimized parameters of soymilk processing were obtained based upon the analytical results of beany flavor content. Result and conclusion：The soymilk sample prepared with hot water at 100℃ contained the lowest beany flavor content，which suggested hot water could effectively inactivate Lox；Dry- heating pretreatment and steaming pretreatment of soybean followed by grinding in hot water at 100℃ displayed better inactivation effect of Lox than chemical pretreatment of soybean；four different processing technical routes，namely removing soybean hull and grinding on oxygen exclusion，only grinding on oxygen exclusion，only removing soybean hull，and neither of them were carried out to prepare soymilk samples.The beany flavor content of the soymilk samples prepared by the processing of removal of soybean hull and grinding on oxygen exclusion was the lowest，indicating that effective inactivation of Lox could be achieved. According to the parameters of the experiments，a novel grinding process was developed to produce soymilk products. Soymilk products manufactured by this novel process were purchased and evaluated by HS-GC/MS and sensory quantitative descriptive analysis. The data showed that the results of the two evaluation methods were consistent，which verified that the soymilk products produced by the new technology had a lower beany flavor than the other soymilk products purchased from the market.
Key words: soymilk；beany flavor；lipoxygenases；enzyme inactivation；enzyme inhibition
中图分类号：TS214.2 文献标志码：A 文章编号：1007-7871（2022）01-0018-08
2022，Vol.25，No.1