Soymilk tasting model
It mainly refers to the bad flavor produced by the oxidative and degradation reaction between soybean lipoxygenase and fatty acid,
mainly including raw taste,grassy taste,oxidation odor of grease,etc.The flavor is produced in large amounts in the wet-grinding
chain for the preparation of soymilk by adopting the traditional process of aqueezing homogenates before heating,and is significantly
reduced after cooking.The beany flavor acceptable to Asian consumers to a certain extent,Thry think that it is the typical flavor of
soymilk,but if it is too strong,consumers will show aversion.European and American consumers will reject it completely.
It mainly refers to the aroma flavor represented after lipids and other macromolecules in soymilk are oxidatized and degraded into
small molecule aldehyde,ketone and other flavor substances when the soymilk is under high temperature,pressurization and long-
time heating.The flavor is mainly found in cooked soymilk.and is slightly scented when freshly cooked,After it is further cooked,other
aromas (such as fried soybeans) will be developed,just like the scents produced after soybeans are baked and fried at high temperatures.
It refers to the impression left to people by the soymilk after it is taken.It is mainly a comprehensive reflection of the concentration,
sweetness, bitterness and astringency of soymilk, and there are primary and secondary effects and time effects.Among them,bitterness
and astringency are bad tastes of soymilk.However,it is not ruled out that proper astringency may form a unique addicion-type taste.
It refers to the granularity of soymilk perceived in the mouth and the smoothness of esophagus during swallowing.it is a taste brought to
people by the size and distribution of protein,insoluble dietary fiber and fat particles in soymilk.The well-organized soymilk should give
a delicate and smooth mouthfeel.and over effect of lipoxygenase will make people feel the throat uncomfortable when they swallow.
It refers to the feeling of perfect harmony after the soymilk is taken.It is determined by the state emulsification formed in water by
solid dispersions and liquid emulsions in soymilk.Its nature is the the emulsification of soybean proteins and phospholipids.The better
the emulsification is,the more stable the multi-association system formed by protein,oils and phosphlipids, Fullness is felt when soymilk
is tasted.There is no direct relationship between soymilk concentration and fullness.When tasting badly cooked soymilk,people will feel
water is water and the solids are solids,without significane separation of them.The fullness of Soymilk produced from excessively
soaked soybeans will decrease.Different people have different degrees of sensitivity to fullness and different preference levels for it.
For example,if the proportion of moldy and rotten soybeans is too high,the soymilk will have a musty odor.When the soybeans are
soaked in water for a long time,there will be water odor.The water for soaking soybeans should have good water quality.After the
soybeans are soaked in the water with peculiar smell,the soymilk produced will have the corresponding peculiar smell.There is a big
difference in the taste of soymilk produced by grinding soybeans with hulls and that produced by grinding soybeans without hulls.
There are also differences in the taste of soymilk made by adopting different filtration meshes.