Mnkeni A P, Nyaruhucha C N
Department of Food Science and Technology, Sokoine University of Agriculture, Morogoro, Tanzania.
Plant Foods Hum Nutr. 1994 Sep;46(2):175-80. doi: 10.1007/BF01088770.
Acceptability and keeping quality of two soymilk samples produced by hot water grinding and by presoaking in NaHCO3 was determined in Morogoro town. In terms of flavour and taste the two samples were significantly different from cow's milk (p < 0.05) but when vanilla was added (0.5 ml/l) the two samples were not significantly different from cow's milk. As estimated by using pH, titratable acidity and standard Plate Count, the milk samples could be kept at room temperature (25 +/- 2 degrees C) for up to 12 hours. The destroy 99% of the trypsin inhibitors in the soymilk samples, 45 minutes at 98 degrees C were needed for the alkaline presoaked milk while 75 minutes were needed for the plain water presoaked soymilk.
在莫罗戈罗镇测定了通过热水研磨和在碳酸氢钠中预浸泡生产的两种豆浆样品的可接受性和保存质量。在风味和口感方面，这两种样品与牛奶有显著差异（p < 0.05），但添加香草（0.5毫升/升）后，这两种样品与牛奶没有显著差异。通过使用pH值、可滴定酸度和标准平板计数估计，牛奶样品可以在室温（25±2摄氏度）下保存长达12小时。要使豆浆样品中的胰蛋白酶抑制剂失活99%，碱性预浸泡的豆浆需要在98摄氏度下处理45分钟，而普通水预浸泡的豆浆则需要75分钟。
