| 摘要 |
PURPOSE:To prevent the oxidation of soybean at a high temperature and prevent the deterioration of the taste and flavor of the soya milk and the development of grassy smell in the soya milk, by carring out the indirect-heating thermal sterilization of soya milk in the presence of a reducing substance. CONSTITUTION:Soya milk produced by conventional method is thermally sterilized with an indirect-heating sterilizer such as tubular sterilizer, plate sterilizer, etc. In the above process, about 2-100mg of a reducing substance such as tocopherol, sodium hyposulfite, sodium ascorbate, etc., is added to 100g of the soya milk. |
