| 工艺条件对酸性大豆蛋白固体饮料品质的影响 |
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| 引用本文： | 段志强,查东风,黄汉峰,高红亮,金明飞,崔红亮,常忠义.工艺条件对酸性大豆蛋白固体饮料品质的影响[J].广州化学,2016(2):13-19. |
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| 作者姓名： | 段志强 查东风 黄汉峰 高红亮 金明飞 崔红亮 常忠义 |
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| 作者单位： | 1. 华东师范大学 生命科学学院,上海,200241;2. 河南省商丘市农业局经作中心,河南 商丘,476000;3. 平顶山天晶植物蛋白有限责任公司,河南 平顶山,467200 |
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| 摘 要： | 对影响酸性大豆蛋白固体饮料品质的因素进行了研究,并优化了酸性大豆蛋白固体饮料制备的工艺条件,研究发现最佳制备工艺条件为大豆蛋白与大豆多糖添加质量比为1∶0.22、干燥前调节混合液p H值为7.0、先混和大豆多糖和麦芽糊精再与大豆蛋白混合、喷雾干燥并取收集桶中样品,在此条件下制备的新型大豆蛋白固体饮料溶解性较好,且调制成的酸性大豆蛋白液体饮料的沉淀率较低,仅为0.95%。
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| 关 键 词： | 大豆蛋白 固体饮料 工艺条件 溶解性 稳定性 |
Effects of Processon Quality of Acid Soybean Protein Solid Beverage |
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| Abstract: | Some factors influencing quality of acidic soybean protein solid beverage were studied, and precess of acidic soybean protein solid beverage was also optimized. It was found that the optimum conditions were in following, the proportion of soybean protein and soybean Polysaccharides was 1∶0.26, pH of mixed solutions before drying was 7.0, mixing soybean polysaccharides and maltodextrin, and then soybean protein was mixed, further more, spray drying was the best. The solubility of acid soybean protein solid drink was better, and the precipitation rate of liquid drink made with acid soybean protein solid drink was low and was only 0.95%. |
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| Keywords: | soybean protein solid beverage ingredient preparation technology solubility stability |
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