|Table of Contents|

Effects of Storage Conditions on the Quality of Soymilk Powder(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年02期
Page:
267-273
Research Field:
Publishing date:

Info

Title:
Effects of Storage Conditions on the Quality of Soymilk Powder
Author(s):
TIAN Shao-jun; LU Jing; LIU Pei-cheng; XIE Yi-fei
School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China
Keywords:
Soy milk powder; Temperature; Relative humidity; Storage time; Quality changes
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2014.02.0267
Abstract:
By determining the wettability,dispersibility,protein disperse index(PDI)and drying matter solubility index(DSI),the storage quality of soy milk powder under different storage times,temperatures and relative humidities were measured.The impact of relative humidity on the quality of reconstituted quality of soy milk powder was the most significant,followed by storage time and temperature.With the increasing of relative humidity and temperature,the wettability and dispersibility of soybean milk powder decreased,while PDI and DSI reduced at different levels.The optimum storage condition was relative humidity of 25% at 4℃.

References:

［1］李祖胤,曾茂茂,何志勇.长期贮藏大豆分离蛋白溶解性下降原因探讨——大豆分离蛋白中微量油脂氧化的影响[J].食品与发酵工业,2012,38(6):12-16.(Li Z Y,Zeng M M,He Z Y.The decreasing of soy protein isolates solubility during long-term storage-the effects of lipid oxidation in SPI[J].Food and Fermentation Industries,2012,38(6):12-16.)
[2]Aguilera J M,De-valle J M,Karel M.Caking phenomenon in amorphous food powders[J].Trends in Food Science & Technology,1995,6(5):149-155.
[3]侯佳君,李洪启,董良杰.浅述中老年豆奶粉生产工艺[J].现代化农业,2006(5):44-45.(Hou J J,Li H Q,Dong L J.Brief introduction on the process for production of middleaged soybean milk powder[J].Modernizing Agriculture,2006(5):44-45.)
[4]周明涵,林治海.无糖速溶豆粉生产技术[J].大豆通报,2001(4):24.(Zhou M H,Lin Z H.Manufacture technology of instant sugar-free soybean milk powder[J].Soybean Bulletin,2001(4):24.)
[5]吴玉营.无腥无糖速溶豆奶粉的研制[D].无锡:江南大学,2004.(Wu Y Y.Research and development of sugar-free and beany-free instant soybean milk powder[D].Wuxi:Jiangnan University,2004.)

[6]张根生,赵全,李继光.影响大豆分离蛋白分散性因素的研究[J].食品工业科技,2006,27(3):83-85.(Zhang G S,Zhao Q,Li J G.Studies on the influencing factors on dispersibility of soybean protein isolate[J].Science and Technology of Food Industry,2006,27(3):83-85.)
[7]李秋菊.食品化学简明教程及实验指导[M].北京：中国农业出版社,2005.(Li Q J.Food chemistry concise tutorials and experimental guidance[M].Beijing:Agricultural Press,2005.)
[8]Fostera K D,Bronlundb J E,Paterson A H J.The contribution of milk fat towards the caking of dairy powders[J].International Dairy Journal,2005,15:85-91.
[9]石彦国,宿晨,孙冰玉,等.高温高湿对不同包装大豆分离蛋白组分及溶解性的影响[J].食品科学,2010,31(19):54-58.(Shi Y G,Su C,Sun B Y,et al.Effect of storage under high temperature and humidity on the composition and solubility of soy protein isolate packaged in different ways[J].Food Science,2010,31(19):54-58.)
[10]秦华明,宗敏华,梁世中.糖在蛋白质药物冷冻干燥过程中保护作用的分子机制[J].广东药学院学报,2001,17(4):305-307.(Qin H M,Zong M H,Liang S Z.The protection molecular mechanism of sugar in the protein drug during freeze-drying[J].Journal of Guangdong Pharmaceutical University,2001,17(4):305-307.)
[11]Esther H J K,Chen X D,David P.Surface composition of industrial spray-dried milk powders.3.Changes in the surface composition during long-term storage[J].Journal of Food Engineering,2009,94:182-191.

Memo

Memo:
-
Last Update: 2014-08-05