Method for covering bitterness of soybean protein hydrolysate

The invention discloses a method for covering bitterness of soybean protein hydrolysate, which is characterized in that a covering agent is added into the soybean protein hydrolysate, and the covering agent is sucralose, anhydrous citric acid or a mixture of the sucralose and the anhydrous citric acid. The sucralose and the anhydrous citric acid are added into the soybean protein hydrolysate, and the bitter taste of the soybean protein hydrolysate is well covered based on sensory evaluation and electronic tongue analysis. The bitterness of the soybean protein hydrolysate is covered by utilizing the interaction between tastes, so that manpower, material resources and time are saved, and a new method is provided for covering the bitterness of the soybean protein hydrolysate. 本发明公开了一种大豆蛋白水解物苦味掩盖的方法，其特征在于，将掩盖剂加入到大豆蛋白水解液中，所述掩盖剂为三氯蔗糖、无水柠檬酸或两者的混合物。将三氯蔗糖、无水柠檬酸加入到大豆蛋白水解物中，基于感官评价和电子舌分析发现大豆蛋白水解液的苦味被很好地掩盖。本发明通过利用滋味间的相互作用来达到大豆蛋白水解液苦味掩盖的作用，节约了人力，物力以及时间，为大豆蛋白水解物苦味的掩盖提供一个新方法。