豆乳常压杀菌稳定性研究

Study on the Soybean Milk under the Normal-press ure-sterilixation

对影响豆乳稳定性的主要因素:PH值、杀菌时间和稳定剂种类与配比进行研究.结果表明,在100℃常压杀菌条件下,PH7、杀菌时间30～40min,豆乳稳定性较好,单独使用CMC稳定性提高,复合使用0.1%琼脂+0.06%CMC,稳定效果更好.

Three factors-affecting the stability of soybean milk (SM)-PH,the time of sterilization, and choosing of stabilizers, were studiedin this paper. The result showed that the stabilitiy of SM would bebetter when the PH of SM remained steady, the time of steru-luzationlasted form 30 to 40 minutes in 100°C degree, that the stabler SM wouldbe produced be increased only CMC may be even better by adding 0. 1 agarand 0. 06% CMC at same time.