Effect of Soluble Soybean Polysaccharide on the Stability of Acidic Soybean Protein Beverage(PDF)
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
- Issue:
- 2013年02期
- Page:
- 246-248
- Research Field:
- Publishing date:
Info
- Title:
- Effect of Soluble Soybean Polysaccharide on the Stability of Acidic Soybean Protein Beverage
- Author(s):
- ZHANG Yi-lan1; CHANG Zhong-yi1; PU Jin-ping1; TAN Jing1; CHEN Ji-wu1; JIN Ming-fei1; GAO Hong-liang1; CUI Hong-liang2
- (1.School of Life Science,East China Normal University,Shanghai 200241,China；2.Pingdingshan Tianjing Plant Albumen Company Limited,Pingdingshan 467000,China)
- Keywords:
- Soluble soybean polysaccharide; Acidic soybean protein beverage; Stability
- PACS:
- -
- DOI:
- 10.3969/j.issn.1000-9841.2013.02.024
- Abstract:
- 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℃.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.
Last Update: 2014-04-03