[1]张亦澜,常忠义,蒲金平,等.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[J].大豆科学,2013,32(02):246-248.[doi:10.3969/j.issn.1000-9841.2013.02.024]
　ZHANG Yi-lan,CHANG Zhong-yi,PU Jin-ping,et al.Effect of Soluble Soybean Polysaccharide on the Stability of Acidic Soybean Protein Beverage[J].Soybean Science,2013,32(02):246-248.[doi:10.3969/j.issn.1000-9841.2013.02.024]
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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

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第32卷 期数: 2013年02期 页码: 246-248 栏目: 出版日期: 2013-04-25
Title:
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2
（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）
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)
关键词:
可溶性大豆多糖; 酸性大豆蛋白饮料; 稳定性
Keywords:
Soluble soybean polysaccharide; Acidic soybean protein beverage; Stability
DOI:
10.3969/j.issn.1000-9841.2013.02.024
文献标志码:
A
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。
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.

相似文献/References:

[1]蒲金平,李博,高红亮,等.谷氨酰胺转胺酶与大豆多糖复配在酸性乳饮料中的应用[J].大豆科学,2014,33(05):738.[doi:10.11861/j.issn.1000-9841.2014.05.0738]
　PU Jin-ping,LI Bo,GAO Hong-liang,et al.Application of Transglutaminase Mixed with Soybean Polysaccharides on the Stabilization of Acidified Milk Beverage[J].Soybean Science,2014,33(02):738.[doi:10.11861/j.issn.1000-9841.2014.05.0738]
[2]张晓华 　任晨刚 　郭顺堂.可溶性大豆多糖的提取工艺及其应用研究*[J].大豆科学,2006,25(01):28.[doi:10.11861/j.issn.1000-9841.2006.01.0028]
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更新日期/Last Update: 2014-04-03