Influence of Blanching and Grinding Process with Hot Water ...
Abstract: A total of 8 beany odor‐active compounds and 4 non‐beany aroma‐active compounds of traditional soymilk were identified through dynamic headspace dilution analysis (DHDA) and gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). To eliminate the beany flavors, soymilk was processed with hot water blanching and grinding for 2, 4, 6, 8, and 10 min with a temperature ...