杀菌工艺对豆浆粉制品品质及其黄酮类化合物的影响  

Effects of Sterilization Process on the Quality of Soybean Milk Powder and Its Flavonoids

作　　者：符家忍 黄小芹 FU Jiaren;HUANG Xiaoqin(Gongbei Customs Technology Center,Zhuhai 519020,China;Shenzhen Institute of Metrology and Quality Testing,Shenzhen 518000,China)

机构地区：[1]拱北海关技术中心,广东珠海519020 [2]深圳市计量质量检测研究院,广东深圳518000

出　　处：《现代食品》2022年第10期205-208,共4页Modern Food

摘　　要：从豆浆粉制品生产过程中的灭菌角度出发,比较超高压杀菌、高温杀菌、巴氏杀菌和辐照杀菌对豆浆粉品质及其黄酮类化合物含量的影响,探讨最适宜豆浆粉的灭菌方式。结果表明,经过不同灭菌方式处理后的豆浆粉黄酮类化合物的含量均有所下降,其中5 kGy辐照处理的豆浆粉总黄酮含量变化最不显著;辐照杀菌方法在保持食品色泽、水分及灭菌效率等方面表现较为优秀,相较于其他杀菌方式有一定的优势。From the perspective of sterilization in the production process of soybean milk powder products,the effects of ultra-high pressure sterilization,high temperature sterilization,pasteurization,and irradiation sterilization on the quality of soybean milk powder and the content of flavonoids were compared,and the most suitable sterilization method for soybean milk powder was discussed.The results showed that the content of flavonoids in soybean milk powder treated by different sterilization methods decreased,and the change of total flavonoids in soybean milk powder treated with 5 kGy irradiation was the least significant.Irradiation sterilization method performs better in maintaining food color,moisture and sterilization efficiency,and has certain advantages over other sterilization methods.

关 键 词：豆浆粉 黄酮类化合物 灭菌 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]