New varieties of soybeans for premium soy milk and its derivatives have been introduced

Bean smell is due to soybean seed crushing process, liposin oxidizing soybean fat in the unsaturated fatty acids to produce small molecules of hexene alcohol, hexaene aldehyde and other substances, these small molecules of aldehyde, alcohol, ketone and other substances are the source of soybean odor. For a long time, the existence of soybean smell has restricted the further development of soybean food. Many consumers, especially young ones, are turning to other foods because of the smell of beans.The provincial science and technology cooperation project
" undertaken by the National Soybean Engineering and Technology Research Center of Northeast Agricultural Universitythe creation of special high value-added soybean species resources for processing and the cultivation of new varieties
"
has passed the expert appraisal organized by the provincial science and technology department. The review panel agreed that the project reached the leading domestic level in the
"7S
globulin sub-base completely missing

",
"
liposin enzyme and
7S
globulin subbase double-missing
"
and
"
supergenal tumor high-efficiency nitrogen fixation
"
soybean new species.the advent of new varieties of soybeans, which has undoubtedly brought good news to the soybean food processing industry and the general consumer. The liposin in this variety
3
isoenzymes
Lox1,2,3
which are also missing and do not produce a bean smell during processing. Food processing enterprises using such raw materials, can save fishy technology, reduce production costs, expand the types of products developed, such as soy milk, soybean yogurt, soybean cheese, soy ice cream and so on, can greatly improve the added value of products. And high-quality, good nutrition, good taste of soybean food will attract more consumers.