Journal of Food Processing and Preservation

Original Article

Effects of drying and sterilization on the quality and shelf life of semimanufactured soybeans

Corresponding Author

Shengmin Lu

[email protected]

orcid.org/0000-0002-9539-8650

Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China

Correspondence Shengmin Lu, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Email: [email protected]Search for more papers by this author

Daoqiang Yang,

Daoqiang Yang

Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China

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Zhongxiang Fang,

Zhongxiang Fang

Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria 3010 Australia

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Jieli Guo,

Jieli Guo

Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China

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Shengmin Lu,

Corresponding Author

Shengmin Lu

[email protected]

orcid.org/0000-0002-9539-8650

Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China

Daoqiang Yang,

Daoqiang Yang

Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China

Search for more papers by this author

Zhongxiang Fang,

Zhongxiang Fang

Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria 3010 Australia

Search for more papers by this author

Jieli Guo,

Jieli Guo

Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China

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First published: 24 March 2017

https://doi.org/10.1111/jfpp.13315

Funding information: Science and Technology Committee of Hangzhou Municipality, Zhejiang Province, China, Grant/Award Number: 20120232B45

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Abstract

Traditionally, soybeans are soaked in water for a dozen of hours in soymilk processing. To make instant soymilk, soybeans were semimanufactured (SM) by using different dehydration and sterilization methods, and their effects on the product quality and shelf life were investigated. Results indicated that the instant soymilk made from the SM soybeans using hot-air drying and combined sterilization method exhibited the highest quality. The shelf life of the SM soybeans was determined to be 80 days at 25 °C and 180 days at 4 °C, based on their rehydration ratio, microbial load, and browning index. The SM soybeans only need to be rehydrated for 10 min before being prepared as soymilk, which is very convenient to consume at home and office.

Practical applications

Soymilk is nourishable and popular to many people worldwide. Besides purchasing processed products from supermarkets, people may choose to make it by themselves using the household soymilk grinder for freshness. However, the preparation is time-consuming and a dozen of hours' soaking process of soybeans is necessary to obtain good quality soymilk. This paper presents an alternative to make instant soymilk, that is, by using semimanufactured (SM) soybeans, through presoaking, dehydration, and sterilization. Experimental results indicated that hot-air drying and combined sterilization had many advantages over the other methods such as longer shelf life of the SM soybeans and better quality of the corresponding soymilk. The SM soybeans may have the potential to be commercialized to for consumers who prefer to make instant soymilk at home or office in a convenient manner.

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Effects of drying and sterilization on the quality and shelf life of semimanufactured soybeans

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Effects of drying and sterilization on the quality and shelf life of semimanufactured soybeans

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