Effects of Different Deordorant Methods on Protein and Deodorization of Soymilk

The soybean was soaked and passed through 4 different heat treatments. The protein content and recovery rate of soymilk were measured, and the beaniness was subjectively evaluated. Results showed that the protein content and recovery rate of soymilk were higher (≥2. 74 g100mL and ≥77. 5% respectively)when the soybean was properly soaked (≥16 h) . but the beaniness was evident. However, the beaniness could be reduced or disappeared in the heat -treated soymilk, following the rising of temperature and the extension of treated time, meanwhile the protein content and recovery rate were reduced in different levels.