2. Solvent method: soak and wash soybeans or defatted soybean meal with ethanol, calcium chloride solution or hexane-ethanol mixture with boiling point to dissolve flavor components.
3. Distillation method: under reduced pressure, the soybean milk is distilled. In the process of vacuum distillation, volatile substances with bean smell will be produced.
4. Chemical method: chemical agents are added to soybean milk to make the odor components or auxiliary oxidants react with the agents to remove the beany smell.
5. Enzymatic method: Alcohol dehydrogenase and acetaldehyde dehydrogenase can act on substances with fishy smell, such as ethanol and acetaldehyde. protein synthetase can synthesize small molecular amino acids and small peptides into macromolecular protein to remove bitterness.
6. Lactic acid fermentation method: Lactic acid fermentation method has two key points to remove the beany smell: First, soybean milk needs to be fermented by lactic acid; Secondly, the fermented soybean milk was distilled under reduced pressure. This can remove the beany smell in soybean milk.
7. Microbial deodorization method: the filamentous bacteria of distiller's yeast are multiplied into particles, and the chlorophyll bacteria are put into the column, and the soybean milk can be continuously deodorized after passing.