|Table of Contents|

Optimization of Technological Condition on Shelf-life of Soybean Milk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年03期
Page:
480-483,487
Research Field:
Publishing date:

Info

Title:
Optimization of Technological Condition on Shelf-life of Soybean Milk
Author(s):
WANG Na WANG Li-ping ZHAO Yong XIE Jun YU Jun
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Keywords:
Soybean raw materials Simulative pipeline Soybean milk Sterilization Identification of bacteria Shelf-life
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2011.03.0480
Abstract:
Soybean milk is one of the favourite drinks in China. However, it is vulnerable to microbial pollution extremely for its rich nutrition, which leads to short shelf-life. To solve this problem, this paper considered different combinations of soybean raw materials, simulative pipelines and sterilization methods for finished soybean milk. The results showed the best sterilization way: First of all, soybean raw materials adopted traditional 100℃ water-bath pasteurizing to sterilize for 10 min; Secondly, simulative pipeline was washed by acidic electrolysis of water with the concentration of available chlorine (ACC) at (17±0.5) mg·L-1; Thirdly, the sterilization temperature, sterilization time and additive amount of Nisin was controlled at 100℃, 5 min and 0.15 g·kg-1, respectively. Through above sterilization way, all the bacterias in the soybean milk were killed or damaged, ensuring 4 d shelf-life under the condition of 25℃. Besides, we also preliminary identified the toughest bacteria (S) to kill both in the soybeans and soybean milk was Bacillus cereus strain.

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Last Update: 2014-09-12