大豆科学2011，Vol.30Issue(3)：480-483,487,5.
延长豆浆保质期工艺条件的优化
Optimization of Technological Condition on Shelf-life of Soybean Milk
摘要
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 lO0℃, 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.关键词
大豆原料/模拟管道/豆浆/杀菌/细菌鉴定/保质期Key words
Soybean raw materials/ Simulative pipeline/ Soybean milk/ Sterilization/ Identification of bacteria/ Shelf-life分类
农业科技引用本文复制引用
王娜,汪立平,赵勇,谢军,俞骏..延长豆浆保质期工艺条件的优化[J].大豆科学,2011,30(3):480-483,487,5.基金项目
上海市教育委员会重点学科建设资助项目(J50704). （J50704）
