全豆豆浆的高压射流磨制备工艺及贮藏稳定性研究

为避免豆浆生产中产生豆渣，本研究采用脱皮大豆为原料，在无过滤工艺前提下，研究高压射流磨系统制备全豆豆浆的工艺及全豆豆浆的贮藏稳定性。以感官评价和稳定性为指标，通过单因素和正交试验确定了制备全豆豆浆的最佳工艺参数:料水比为1:8（w/w），可溶性固形物含量为10%，高压射流磨处理压力为90 MPa，蒸汽95 ℃加热煮浆5 min，添加白砂糖质量分数为4%，灭菌工艺为145 ℃处理5 s。结果表明在该工艺下生产得到的全豆豆浆感官评价得分最高，并且具备优异的稳定性，在不经过滤和不添加稳定剂的情况下，全豆豆浆样品在4 ℃贮藏90天以内表观显示无沉淀分层，且菌落总数符合调制豆浆产品的国家标准。通过全豆豆浆的保质期计算，预计在冷藏（4 ℃）贮存下可达8个月，实际常温（25 ℃）贮存下可达3个月。综上，此优化工艺可制备一款无需过滤、不添加稳定剂即可自稳定且口感风味良好的全豆豆浆产品。

Study on Preparation and Storage Stability of Whole Soybean Milk by High-pressure Microfluidizer

In order to avoid the production of okara in soybean milk industry, whole soybean milk (WSM)was prepared using dehulled soybeans as raw materials by high-pressure microfluidizer without filtration process, and the storage stability of WSM was also studied. Taking sensory evaluation and stability as indicators, according to single factor and orthogonal experiments, the optimum process parameters of preparing whole soybean milk were as follows: the ratio of material to water was 1:8 (w/w), the content of soluble solid was 10%, the pressure of microfluidizer was 90 MPa, the steam heating condition was 5 min at 95 ℃, the added amount of sugar was 4% and the sterilization condition was 145 ℃ for 5 s. The results of storage experiment showed that the whole soybean milk prepared by this optimized process possessed the best sensory score and excellent stability. The soymilk showed no precipitation and stratification within 90 days at 4 ℃, and the total number of bacterial colonies met the national standard of soybean milk products. According to the shelf-life calculation, it was estimated that the shelf life of WSM could reach 8 months under the storage of 4 ℃ and 3 months under the storage of room temperature (25 ℃). In summary, the optimized process could prepare a kind of WSM that was self-stable and had a good taste and flavor without filtering and adding stabilizer.