Ma Xiaohong, Hu Xinzhong, Liu Liu, Li Xiaoping, Ma Zhen, Chen Jiahui, Wei Xue
College of food engineering and nutritional science Shaanxi Normal University Xi'an Shaanxi 710119 China.
Food Sci Nutr. 2016 May 19;5(1):123-130. doi: 10.1002/fsn3.371. eCollection 2017 Jan.
Soya milk can be easily contaminated because of its rich nutritional profile and simple package form, which thus may lead to short shelf life and has been considered as a public health concern. The objective of this study is to investigate the changes of sensory quality, viscosity, pH values, bacteria, and protein denaturation in soya milk samples which were stored for 0, 4, 8, 12, and 24 h at 25 ± 2°C. The results showed that the sensory properties were on the decline along with the storage time. The viscosity value increased from 1.61 Pa.s to 2.50 Pa.s, while the pH value decreased from 6.87 to 6.61. In addition, the number of total bacteria and increased and the protein in soya milk denatured continually. The 16S rDNA sequence analysis indicated that the main microbial strains were , , , and . In this study, statistics in producing, packaging, and stocking process of soya milk were given, which provided experience to controlling soya milk.
豆浆因其丰富的营养成分和简单的包装形式而容易受到污染，这可能导致其保质期较短，并被视为一个公共卫生问题。本研究的目的是调查豆浆样品在25±2°C下储存0、4、8、12和24小时后感官品质、粘度、pH值、细菌和蛋白质变性的变化。结果表明，感官特性随着储存时间的延长而下降。粘度值从1.61Pa·s增加到2.50Pa·s，而pH值从6.87下降到6.61。此外，总细菌数量增加，豆浆中的蛋白质持续变性。16S rDNA序列分析表明，主要的微生物菌株是[具体菌株名称未给出]、[具体菌株名称未给出]、[具体菌株名称未给出]和[具体菌株名称未给出]。本研究给出了豆浆生产、包装和储存过程中的统计数据，为豆浆的控制提供了经验。
