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Study on Flavor Substance and Microstructure of Fermented Soymilk

Zhang Huan-min

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Abstract

On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk. The favor substances that were over 0.5% in the product were analyzed by LC-MS machine and the microstructures of semi-finished product and finished product were also observed by the analytical scanning electron microscopy and transmissing electron microscopy.

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What this paper is about

On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk. The favor substances that were over 0.5% in the product were analyzed by LC-MS machine and the microstructures of semi-finished product and finished product were also observed by the analytical scanning electron microscopy and transmissing electron microscopy.

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Available abstract

On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk. The favor substances that were over 0.5% in the product were analyzed by LC-MS machine and the microstructures of semi-finished product and finished product were also observed by the analytical scanning electron microscopy and transmissing electron microscopy.

Key concepts: Flavor, Microstructure, Food science, Fermentation, Scanning electron microscope, Chemistry, Product (mathematics), Mathematics

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