延长鲜豆浆(豆乳)保质期的研究  

Study on the Preservation of Soymilk with Pasteurization

作　　者：胡明燕[1] 涂顺明[1] 刘新征[1] 

机构地区：[1]中国食品发酵工业研究院

出　　处：《食品与发酵工业》2005年第11期122-125,共4页Food and Fermentation Industries

摘　　要：豆浆(豆乳)保鲜一直是大豆业界的技术难题。为了保证豆浆(豆乳)良好的风味和常温下贮存的安全性，文中探讨了几种不同性能的食品防腐剂和巴氏杀菌工艺对延长豆浆(豆乳)保质期的可能性。试验证明，有少数防腐剂对豆浆(豆乳)具有较好的抑菌作用，可以适当延长产品的保质期，其中保鲜剂E可使巴氏杀菌的鲜豆浆(豆乳)产品在≤25℃条件下，保质期达到3d，37℃下保存1d。The preservation of soymilk is a puzzle in soybean science for a long time. Several preservatives and pasteurization processing have been studied to extent the shelf life of soymilk under normal temperature. The resuits showed that some preservatives had significant effects on soymilk, especially preservative E. Preservative E could extend the shelf life of soymilk with pasteurization to 3 days less than 25℃; and 1 day at 37℃.

关 键 词：鲜豆浆(豆乳) 防腐剂 菌落总数 保质期 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]