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| Effects of nisin on bacterial colony counts of soybean protein isolate |
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| DOI： |
| KeyWord:soybean protein isolate nisin shelf life bacterial colony counts |
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| Abstract: |
| Nisin is widely used in various foods as a safe preservative, but the preservative effect of nisin on soybean protein isolate (SPI)used as solid beverage is rarely reported. Experiments on SPI production process, storage environments of SPI (constant temperature with humidity acceleration and common warehouse storage)and adding way and adding amount of nisin were conducted. The results showed that the bacterial colony counts of SPI added with 0.01% nisin in eight weeks constant temperature with humidity acceleration test was in the same order of magnitude with that in two years common warehouse storage test, and the bacterial colony counts of constant temperature with humidity acceleration test was higher than that of common warehouse storage. Therefore, using constant temperature with humidity acceleration test conditions of 37?℃ and relative humidity 75% to determine the shelf life of the two years common warehouse. By adding 0.01%-0.02% nisin in the neutralization section, the twice sterilization process could effectively ensure the bacterial colony counts of SPI to meet the national standard in the two years of shelf life. The results provided data support for the application of SPI in beverage and extended the application of SPI. |
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