Studies on the flavor of improving the fermented soymilk

Fermented soymilk has been much studied in domestics,which have solved manufactured process.However,fermented soymilk has been little applied in factories in that the beany flavor of soy-milk influences the smell and taste of the fermented soy-milk,which has not been accepted by consumers.The article studied some critical factors of influencing the beany flavor of fermented soymilk such as soy soaking,heat treatment,cultures,soymilk concentration,acidity,milk,sugar.The results indicates that good fermented soymilk can remove the beany flavor by microwave heat-treating for soybean,soaking for ten hours with 0.1% Solution of NaCl and K_2CO_3,100℃,20min heat-treating for soymilk,adding 60% milk or 6.5% the whole milk powder.