Application of Bamboo Leaf Flavonoids for Preservation of Soybean Milk

Abstract

Abstract: The effect of bamboo leaf flavonoids (BLF) on bacterial inhibition and quality preservation of soybean milk was investigated by plate culture count in the present study. The addition of 0.01% (wt %) BLF has an obvious fresh-keeping effect on soybean milk during storage at 4 ℃, and the optimal BLF dose for preserving soybean milk at 30 ℃ was 0.015% (wt %). Sensory evaluation displayed that 0.01%－0.015% (wt %) of BLF had no impact on the color and flavor of soybean milk, and BLF could prolong its preservation time from 8 h to 14 h. A synergistic effect of vanillin and BLF against spoilage microorganisms in soybean milk was also achieved. The shelf life of soybean milk stored at 30 ℃ could be prolonged from 8 h to 16 h when 0.015% (wt %) of BLF and vanillin mixture (at a mass ratio of 4:1) was applied.

Key words: bamboo leaf flavonoids, soybean milk, vanillin, natural preservative

CLC Number:

Q946.841

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