大豆黄浆水饮料加工工艺研究  

Research on the Processing Technology of Soybean Yellow Juice Water Beverage

作　　者：张刘畅 连洁 孙静雯 赵雅茹 段腾飞 ZHANG Liuchang;LIAN Jie;SUN Jingwen;ZHAO Yaru;DUAN Tengfei(School of Biological and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《农产品加工》2024年第19期50-53,59,共5页Farm Products Processing

基　　金：安徽省自然科学基金青年项目(1908085QC146);安徽高校自然科学研究重点项目(KJ2018A0447);宿州学院科研平台及横向项目(2019YKF14,2022YKF22,2022XHX157,2022XHX298);国家级大学生创新训练项目(202010379047,202110379021);安徽省大学生创新训练项目(S202310379103,S202310379104,S202010379066,S202410379081);宿州学院资助2024年国家级及省级大学生创新训练项目“高耐酸耐胆盐乳菌分离纯化及开发应用研究”(2024年)。

摘　　要：利用大豆黄浆水发酵乳酸饮料是当前开发利用黄浆废水的一种趋势,目前市场中类似的植物蛋白类饮料种类较少,具有较大的发展优势。通过将大豆黄浆废水经脱臭、离心、脱盐等处理,辅之添加以一定量的甜味剂、稳定剂等,用酸浆果汁、乌龙茶、茉莉花茶等进行调配,生产出风味大豆植物蛋白类饮料,实现了资源的充分利用。结果表明,黄浆水处理条件为水浴加热(90℃、20 min)下脱臭,离心机(5000 r/min,5 min)均质,通过强酸离子交换树脂交换柱脱盐,而后调味、均质、灭菌。豆浆制备的最佳工艺参数为浸泡8 h,热烫1 min,磨浆6 min,保温及隔热10 min。正交试验确定风味饮料配比分别为接骨木乌龙茶味饮料:乌龙茶用量100 mL,稀释后接骨木糖浆用量50 mL,黄浆水用量50 mL;白桃茉莉味饮料:茉莉花茶用量100 mL,黄浆水用量50 mL,白桃糖浆用量100 mL;酸浆果味饮料:黄浆水用量60 mL,酸浆果果汁用量50 mL,蜂蜜用量10 mL。试验为大豆黄浆水饮料的加工提供相关参考依据。The fermentation of lactic acid beverages using soybean yellow slurry water was a current trend in the development and utilization of yellow slurry wastewater.Currently,there were few types of similar plant protein beverages in the market,which had significant development advantages.This study produced a flavored soy plant-based protein beverage by treating soybean yellow pulp wastewater through deodorization,centrifugation,desalination,and adding a certain amount of sweeteners,stabilizers,etc,and blending it with yogurt juice,oolong tea,jasmine tea,etc,achieving full utilization of resources.The results showed that the yellow slurry water treatment conditions were deodorization under water bath heating(90℃,20 min),centrifuge homogenization(5000 r/min,5 min),desalination through strong acid ion exchange resin exchange column,and then seasoning,homogenization and sterilization.The best technological parameters for the preparation of soybean milk were soaking for 8 h,blanching for 1 min,pulping for 6 min,heat preservation and insulation for 10 min.Through orthogonal test,the ratio of the flavor beverage was determined as follows:the addition amount of elderberry oolong tea was 100 mL,the addition amount of diluted elderberry syrup was 50 mL,and the addition amount of yellow serofluid was 50 mL;the addition amount of white peach jasmine tea was 100 mL,the addition amount of yellow serofluid was 50 mL,and the addition amount of white peach syrup was 100 mL;Physalis alkekengi fruit flavor beverage:60 mL of yellow serofluid,50 mL of Physalis alkekengi fruit juice and 10 mL of honey.The experiment provided a certain reference for the processing of soybean yellow serofluid beverage.

关 键 词：黄浆水 饮料 工艺优化 感官评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]