| 摘要 |
PURPOSE:To obtain sterilized soybean milk preservable for a long time, by keeping soybean milk for a given time at a low temperature, maintaining it at three stages with specifying temperature and time, respectively, sterilizing it under heating, so that bacteria to form spores resulting from soybeans are completely destroyed. CONSTITUTION:Soybean milk prepared by a conventional procedure, having usually 6.6pH, and 10.5 Brix dextrose equivalent measured by a saccharimeter is kept at <=10 deg.C for >=10hr, preferably at 5 deg.C for 17hr. The soybean milk is then maintained at 70-80 deg.C for 10-20min, especially at 80 deg.C for 10min, cooled, kept at 30-45 deg.C for 20-80min, especially at 37 deg.C for 30min, and further kept at 80- 90 deg.C for 1-10min. The soybean milk thus treated is heated by a method equal to sterilization of milk under heating, namely, sterilization by ultrahigh-temperature heating, usually heated at 120-150 deg.C for 1- several seconds. The soybean milk sterilized under heating is cooled, and sterly packed into a container, to give a sterilized soybean milk product preservable for a long time. |
