How to prevent the common problems of soy milk in the production of soy products machinery?
The most common problem in soy milk products is bitter taste in dairy products. Relevant data show that the main cause of bitter taste is the interaction between hydrophobic groups and taste bud cells. In order to remove bitter taste, there are three main methods used in the soybean products market at present.
One is the use of polar solution extraction, which is subdivided into two types. One is elution with ethanol extraction, but it will denaturate soybean protein. One is the use of polar solvent - alcohol soaking, not only can eliminate the bitter soybean and bean smell, but also can add flavor for dairy products.
The second is the use of enzyme method. The most studied method on the market uses chemicals such as carboxypeptidase to remove an amino acid from the end of the peptide in order to eliminate the unpleasant taste.
Third, gluconolactone was used to inhibit the formation of undesirable flavor. Gluconolactone is very common in the production of soy products. In the production process of soy milk products, it can improve the flavor and inhibit the odor of fat oxidase.
Soy milk is one of the most popular beverages in addition to dairy products. In the production process of this kind of soy products, the control of bitter taste is a very important step. I believe that with the continuous development of science and technology, we can find more ways to solve these problems.
Shanghai Wang Xin as a professional soybean products machinery manufacturer willing to explain more soybean products knowledge, bring more soybean products culture.
