Affiliation:
1. College of Food and Chemical Engineering, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang University Shaoyang Hunan China
2. Kangdeli Intelligent Technology (Zhejiang) CO., LTD Jiaxing China
3. Hunan Genda Fiber Tech Mechanical CO., LTD Changsha China
Abstract
AbstractThis study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling‐to‐filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R2 = .9868). The CSR was selected as the key indicator to predict the shelf‐life of RBFM soymilk. The average residual variation in RBFM soymilk shelf‐life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf‐life of RBFM soymilk stored at temperatures ranging from 25–45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products.