可溶性大豆多糖添加工艺对酸性大豆蛋白饮料稳定性的影响  

Effect of Soluble Soybean Polysaccharide on the Stability of Acidic Soybean Protein Beverage

作　　者：张亦澜[1] 常忠义[1] 蒲金平[1] 谭静[1] 陈季武[1] 金明飞[1] 高红亮[1] 崔红亮 

机构地区：[1]华东师范大学生命科学学院,上海200241 [2]平顶山天晶植物蛋白有限责任公司,河南平顶山467000

出　　处：《大豆科学》2013年第2期246-248,253,共4页Soybean Science

摘　　要：以可溶性大豆多糖(SSPS)作为稳定剂,研究了大豆多糖添加工艺对酸性大豆蛋白饮料稳定性的影响。单因素试验结果表明:可溶性大豆多糖添加量、pH、调酸温度和均质压力对成品沉淀率有明显的影响。在单因素试验基础上设计L9(34)正交试验确定最佳工艺条件为:可溶性大豆多糖添加量0.25%,pH3.8,均质压力20 MPa,调酸温度10℃。按照此条件生产的大豆蛋白饮料,稳定性明显提高,沉淀率为1.41%,且饮料颜色乳白均一,酸甜适宜,清爽可口,没有豆腥味。Using soluble soybean polysaccharide（SSPS） as a stabilizer,the effect of technological conditions on the stability of the acidic soybean protein beverage was studied. The single factor experimental results showed that the amount of SSPS, pH value, the beverage adjusting acidic temperature, and homogenization pressure have significant impacts on the precipitation rate of beverage. The optimal conditions was determined through orthogonal experiments, and the optimal technological process was 0.25% of SSPS ,pH3.8,20 MPa of homogenization pressure and acidified temperature at 10~C. When the SSPS was added in soybean protein beverage with the optimal process, the stability of the beverage was significantly improved, and the precipitation rate was 1.41%. This beverage product had the uniform white color,suitable sweet and sour,fresh and delicious taste,and no beany flavor.

关 键 词：可溶性大豆多糖 酸性大豆蛋白饮料 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]