| 摘要 |
Disclosed is a method for improving the flavor quality of textured soy protein which involves treating the soy protein with an aqueous solution of a bromate or iodate salt to oxidize the soy flavor precursors present in the soy protein being treated and inhibit them from interacting with other organic components in the soy protein in the course of thermal processing. After bromate or iodate treatment, the treated soy protein is rinsed with water to remove oxidized flavor precursors and any residual salt. The treated product is bland and generates little reversion flavor even after retorting.
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