《食品工业科技》F5000论文展播：大豆复合植物蛋白饮料配方优化及其理化性质- 大数跨境

食品工业科技编辑部

2022-11-21

大豆复合植物蛋白饮料配方优化及其理化性质

目的：随着我国经济发展和人们的消费水平逐渐提高，发展个性化、营养化的饮品日渐成为趋势。大豆蛋白是一种高质量植物性蛋白质，其氨基酸组成与牛奶蛋白质相近。因此，本文以黄豆、红枣粉、红豆粉和枸杞粉为植物蛋白饮料的主要原辅料，来研制一款适合女性消费群体的植物蛋白饮品，以期达满足该群体的日常饮品消费需求。

方法：本文以大豆、大枣、枸杞、红豆为原辅料，通过单因素实验和正交试验，考察了黄豆与辅料（红枣粉、红豆粉和枸杞粉）总量比、料水比、蔗糖添加量、奶粉添加量、红枣∶红豆∶枸杞的质量之比等对植物蛋白饮料感官的影响，获得植物蛋白饮料原辅料的配方；通过测定饮品的稳定系数和离心沉淀率，考察了复合乳化剂和复合增稠剂对产品稳定性的影响，获得植物蛋白饮料中乳化剂和增稠剂的配方；通过测定产品的营养成分和色泽情况，考察了植物蛋白饮料的营养和外观特性；最后通过检测植物蛋白饮料的粒径和流变学特性来进一步验证研制的产品的稳定性情况。

结果：通过单因素试验和正交试验确定了植物蛋白饮料影响感官评价因素大小顺序为: 原料与辅料的质量比＞料水质量比＞蔗糖添加量＞奶粉添加量，获得最优组合是A2B2C3D1的产品感观评分为 91分，即产品的初步配方为蔗糖添加量为7%，姜汁添加量为0.05%，精盐0.04%，奶粉添加量为1%，黄豆与辅料总量比为7∶3，料水比为1∶10（g/mL），红枣∶红豆∶枸杞质量之比为2∶5∶3；通过测定产品离心前后的吸光度值来检测产品的稳定性，蔗糖酯和单甘酯总量的质量分数在0.07%~0.16%时产品的稳定性逐渐升高，在质量分数为0.16%时稳定性最好，进而确定了复合乳化剂的最佳配比为蔗糖酯∶单甘酯= 3∶4，最适添加量为0.16%；通过测定产品离心前后的沉淀值来检测产品的稳定性，结果表明产品中不添加增稠剂时，沉淀率很高，体系很不稳定。增稠剂的添加使得离心沉淀率降低，产品稳定性增高。当三种增稠剂总量的质量分数在0%~0.065%时沉淀率逐渐降低，在质量分数为0.065%时稳定性最好，添加量超过0.065%时，离心沉淀率反而略有增加，最后确定了复合增稠剂的最佳配比为，海藻酸丙二醇酯∶海藻酸钠∶瓜儿豆胶=2∶1∶3，最适添加量为0.065%。最终获得的产品含有2.14%的蛋白质、0.95%的脂肪、13.57%的可溶性固形物、0.92%的还原糖，符合QB/T 2132-2008 中对植物蛋白饮料中的蛋白质、脂肪等含量的要求；同时通过测定产品的粒径，结果表明植物蛋白饮料的粒度分布比较集中，平均分散系数为0.24，其粒径平均值也较小，值为303.33 nm，说明此产品的稳定性比较好，在长期的贮存中不易出现分层的现象。此外该产品的流变学特性的测定结果显示当试验剪切速率趋向0时，剪切应力远大于0，从另一方面也说明了该产品具有较高的稳定性，离浆分层的可能性比较小。

结论：通过单因素试验和正交试验确定了产品最佳配方为:黄豆与辅料总量比为7∶3，料水比为1∶10（g/mL），蔗糖添加量7%，奶粉添加量1%，红枣∶红豆∶枸杞质量之比为2∶5∶3；复合乳化剂的最佳配比为蔗糖酯∶单甘酯= 3∶4，最适添加量为0.16%；复合增稠剂的最佳配比为海藻酸丙二醇酯∶海藻酸钠∶瓜儿豆胶=2∶1∶3，最适添加量为0.065%。通过以上实验配方研制的蛋白饮料呈淡黄色、口感顺滑、具有奶香味且有较好的稳定性。

图片来源于图司机

Objective: With the development of my country's economy and the gradual improvement of people's consumption level, the development of personalized and nutritious beverages has gradually become a trend. Soy protein is a high-quality vegetable protein with an amino acid composition similar to that of cow's milk protein. Therefore, this paper uses soybean, red jujube powder, red bean powder and wolfberry powder as the main raw materials of vegetable protein beverage to develop a vegetable protein beverage suitable for female consumer groups, in order to meet the daily beverage consumption needs of this group.

Methods: In this paper, soybean, jujube, wolfberry and red bean were used as raw and auxiliary materials. Through single factor experiment and orthogonal test, the total ratio of soybean and auxiliary materials (red date powder, red bean powder and wolfberry powder), the ratio of material to water and the addition of sucrose were investigated. The influence of the amount of milk powder, the amount of milk powder, the mass ratio of red dates: red beans: wolfberry on the sensory perception of vegetable protein beverages was obtained, and the formula of the raw and auxiliary materials of vegetable protein beverages was obtained. The influence of compound thickener on product stability was obtained, and the formula of emulsifier and thickener in vegetable protein beverage was obtained; the nutrition and appearance characteristics of vegetable protein beverage were investigated by measuring the nutrient composition and color of the product; The particle size and rheological properties of the protein drink were used to further verify the stability of the developed product.

Results: Through single factor test and orthogonal test, it was determined that the order of factors affecting sensory evaluation of vegetable protein beverages was: mass ratio of raw materials and excipients > mass ratio of feed to water > amount of sucrose added > amount of milk powder added, and the optimal combination was A2B2C3D1. The sensory score of the product was 91 points, that was, the preliminary formula of the product was that the addition of sucrose was 7%, the addition of ginger juice was 0.05%, the addition of refined salt was 0.04%, the addition of milk powder was 1%, and the ratio of soybean to the total amount of auxiliary materials was 7:3 , the material-water ratio was 1:10 (g/mL), and the mass ratio of red dates: red bean: wolfberry was 2:5:3; the stability of the product was detected by measuring the absorbance values before and after centrifugation, sucrose ester and monoglyceride When the mass fraction of the total amount was 0.07%~0.16%, the stability of the product gradually increases, and the stability was the best when the mass fraction was 0.16%, and the optimal ratio of the compound emulsifier was determined as sucrose ester: monoglyceride = 3:4, the optimum addition amount was 0.16%; the stability of the product was detected by measuring the precipitation value before and after centrifugation. The results showed that when no thickener was added to the product, the precipitation rate was high and the system was very unstable. The addition of thickener reduced the centrifugal sedimentation rate and increased the product stability. When the mass fraction of the total amount of the three thickeners was between 0% and 0.065%, the sedimentation rate gradually decreased. When the mass fraction was 0.065%, the stability was the best. When the addition amount exceeded 0.065%, the centrifugal sedimentation rate increased slightly. Finally, the optimum ratio of the compound thickener was determined as propylene glycol alginate: sodium alginate: guar gum=2:1:3, and the optimum addition amount was 0.065%. The final product contains 2.14% protein, 0.95% fat, 13.57% soluble solids, and 0.92% reducing sugar, which met the requirements for protein, fat, etc. in vegetable protein beverages in QB/T 2132-2008; At the same time, by measuring the particle size of the product, the results showed that the particle size distribution of the vegetable protein beverage was relatively concentrated, the average dispersion coefficient was 0.24, and the average particle size was also small, with a value of 303.33 nm, indicating that the product had good stability. The phenomenon of delamination was not easy to appear in the storage. In addition, the measurement results of the rheological properties of the product showed that when the test shear rate tended to 0, the shear stress was much greater than 0. On the other hand, it also showed that the product had high stability, and the possibility of separation and delamination Sex was relatively small.

Conclusion: Through single factor test and orthogonal test, the optimal formula of the product is determined as follows: the total ratio of soybean and excipients is 7∶3, the ratio of material to water is 1∶10 (g/mL), the addition amount of sucrose is 7%, and the addition of milk powder is 7%. 1%, the mass ratio of red dates: red bean: wolfberry is 2: 5: 3; the optimum ratio of compound emulsifier is sucrose ester: monoglyceride = 3: 4, and the optimum addition amount is 0.16%; compound thickening The optimal ratio of the agent is propylene glycol alginate:sodium alginate:guar gum=2:1:3, and the optimal dosage is 0.065%. The protein drink developed by the above experimental formula is pale yellow, has a smooth taste, has a milky fragrance and has good stability.