WANG Na,WANG Li-ping,ZHAO Yong,et al.Optimization of Technological Condition on Shelf-life of Soybean Milk[J].Soybean Science,2011,30(03):480-483,487.[doi:10.11861/j.issn.1000-9841.2011.03.0480]
延长豆浆保质期工艺条件的优化
- Title:
- Optimization of Technological Condition on Shelf-life of Soybean Milk
- 文章编号:
- 1000-9841(2011)03-0480-04
- Keywords:
- Soybean raw materials; Simulative pipeline; Soybean milk; Sterilization; Identification of bacteria; Shelf-life
- 分类号:
- S565.1
- 文献标志码:
- A
- 摘要:
- 豆浆营养物质含量丰富，深受人们的青睐，但极易受到微生物的污染，使其保质期缩短。分别从大豆原料、模拟管道、豆浆产品三方面进行控制，确定了大豆原料、模拟管道、豆浆产品最优的杀菌方式：大豆原料采用传统的100℃水浴巴氏杀菌10 min；模拟管道用有效氯浓度（ACC）为（17±0.5)mg·L－1的酸性电解水清洗；豆浆产品在100℃条件下杀菌5 min，并添加0.15 g·kg－1乳酸链球菌素（Nisin）。在上述条件下，豆浆产品中所有细菌全部被杀死或杀伤，25℃保藏条件下保质期为4 d。同时初步鉴定出大豆原料及豆浆中最难致死细菌（S）为蜡样芽孢杆菌 (Bacillus cereus)。
- 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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备注/Memo
基金项目：上海市教育委员会重点学科建设资助项目(J50704)。