Abstract: The experimental conditions in the microwave heating of soya milk beverages, a preliminary characteristics of microwave heating were studied, including heating time, temperature, bacteria and the relationship between them, and the effects of different microwave power on the total bacteria. At different temperatures on storage, on the process of storage of soya milk, the effect on the total bacteria between traditional hot water sterilization and microwave sterilization were compared, and measuring the total of sugars, proteins and Refractive of three samples. The results showed that 10ml soya milk the best conditions for microwave power 560W microwave heating, heating time for 22s and temperature reachs to 75℃; At low temperature storage, the total number of bacteria of microwave sterilization samples grew slower than traditional bath sterilization sample, the shelf life can be extended of soya milk drinks, microwave sterilization be in a better position to retain the nutritional content of soybean milk.

Key words: soya milk, microwave sterilization, hot water sterilization, total bacteria