After the process of soaking, beany flavor of soybean milks prepared with different blanching temperature or at various grinding conditions was extracted by SDE.
在浸泡之后，采用同时蒸馏萃取法提取了经不同条件热烫、打浆及添加还原剂所得豆浆的风味物质；
In the soybean processing, the beany flavor is the main obstacle which constrains the further development and use of soybean products.
大豆在加工过程中所产生的豆腥味是制约大豆制品进一步开发和利用的主要障碍。
Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk.
脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。
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