基于大豆胚芽的固体饮料研制及冲调稳定性优化  

Development of Solid Beverage Based on Soybean Germ and Optimization of Brewing Stability

作　　者：王才立 张钊 刘忠平 张兆兴 李翠芳 魏涵伟 WANG Caili;ZHANG Zhao;LIU Zhongping;ZHANG Zhaoxing;LI Cuifang;WEI Hanwei(Shandong Sinoglory Health Food Co.,Ltd.,Liaocheng 252400)

机构地区：[1]山东嘉华生物科技股份有限公司,聊城252400

出　　处：《食品工业》2022年第8期115-122,共8页The Food Industry

摘　　要：为开发风味独特、口感细腻及冲调稳定性优良的大豆胚芽粉冲调固体饮料,以大豆胚芽粉为基料,以感官评价为指标,通过单因素试验、正交试验,考察大豆分离蛋白添加量、南瓜粉添加量、低聚异麦芽糖添加量对加温水冲调后饮品感官评价的影响。在优化基本配方的基础上,以冲调稳定系数为指标,通过单因素试验和响应面试验优化,考察大豆多糖添加量、CMC-Na添加量、魔芋粉添加量对固体饮料冲调稳定性的影响。结果表明:基于大豆胚芽的固体饮料的最佳基本配方是大豆分离蛋白添加量30%、南瓜粉添加量10%、低聚异麦芽糖添加量15%,感官评分为92.8分;最佳复合稳定剂配方为大豆多糖添加量3.3%、CMC-Na添加量1.4%、魔芋粉添加量3.0%,冲调稳定系数96.3%。采用该配方得到的大豆胚芽冲调固体饮料在加温水冲调后风味独特,香甜细腻,养分均衡,溶解性能好,冲调稳定性优良,理化指标和微生物指标符合标准要求。In order to develop a soy germ powder brewed solid beverage with unique flavor,fine taste and excellent brewing stability,the soybean germ powder was used as the base material,and the sensory evaluation was used as the index,to investigate soy protein isolate,pumpkin powder and isomalt oligosaccharide addition on the sensory evaluation of beverages prepared with warm water.On the basis of optimizing the basic formula,taking the brewing stability coefficient as an indicator,through single factor test and response surface test optimization,the influence of soybean polysaccharide,CMC-Na,and konjac flour addition on the stability of solid beverages was investigated.The results showed that the best basic formula for a solid beverage based on soybean germ was 30%soy protein isolate,10%pumpkin powder and 15%isomaltose,and the sensory score was 92.8 points;The best compound stabilizer formula was 3.3%of soybean polysaccharide,1.4%of CMC-Na and 3.0%of konjac flour,and the brewing stability coefficient was 96.3%.The soybean germ brewed solid beverage obtained by adopting the formula was unique in flavor,sweet and delicate,balanced in nutrients,good in solubility,and excellent in brewing stability after being brewed with warm water,and the physical and chemical indexes and microbial indexes met the standard requirements.

关 键 词：大豆胚芽 固体饮料 冲调稳定性 响应面 感官评定 超微粉碎 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]